Matcha Parfait

Prepare Shiratama Dango: In a bowl, combine shiratamako and 70 grams of water. Knead until a smooth, soft dough forms. Roll the dough into small, bite-sized balls.

Boil Shiratama Dango: Bring a pot of water to a boil. Carefully drop the shiratama dango into the boiling water. Cook until they float to the surface, then continue cooking for another 1-2 minutes.

Cool Shiratama Dango: Remove the cooked shiratama dango with a slotted spoon and immediately transfer them to a bowl of ice water to cool. Drain well before assembly.