Matcha Red Bean Frozen Yogurt Cups

Ingredients (makes ~6 small cups / silicone muffin molds):

• 400 g thick plain yogurt (strained / “old” yogurt style; full-fat preferred)

• 15 g matcha powder (adjust to taste)

• 25 g soy milk powder (or plain soy powder)

• 20–40 g sugar, honey, or other sweetener (to taste; optional if yogurt pre-sweetened)

• 120 g sweetened cooked red beans (adzuki; drained of excess syrup)

Instructions:

1. Mix Base:
   In a bowl, combine yogurt, matcha powder, soy milk powder, and sweetener (if using). Whisk until completely smooth and evenly green.

2. Prep Molds:
   Line each muffin mold or small ramekin with a piece of plastic wrap, letting extra hang over the sides for easy removal.

3. Add Red Beans:
   Spoon a generous layer of sweet red beans into the bottom (center) of each lined mold. Lightly press to level.

4. Fill:
   Pour or spoon the matcha yogurt mixture over the beans, filling molds nearly to the top. Tap gently to release bubbles.

5. Seal & Freeze:
   Fold the overhanging plastic wrap up to cover the surface (or place an additional piece on top). Freeze until firm, about 4 hours or overnight.

6. Unmold & Serve:
   Peel back plastic wrap, pop out the frozen yogurt cups, and serve bean-side up. Let sit 2–3 minutes for the perfect creamy bite.

Tips & Variations:

• For softer scoopable texture, stir 2–3 Tbsp heavy cream into the yogurt base.

• Swap red beans for chopped mochi, granola, or fresh berries.

• Dust finished cups with extra matcha before serving for a café look.

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