Matcha Parfait

Mix the matcha powder, kanten powder, and sugar in a small bowl and set aside. Fill a saucepan with 2 1/2 cups of water and add the matcha mixture. Bring to a boil over medium-high heat, stirring occasionally until the powder has completely dissolved.

Remove from heat and let it cool for 10 minutes. Pour into a glass container, cover with plastic wrap, and refrigerate for 1 hour to set.

Add 5 cups of water to a saucepan and bring to a boil. In a large bowl, combine Shiratamako mochi rice flour with water. Mix with a rubber spatula until well incorporated, then roll the mixture into a smooth dough.

Divide the dough into 16 equal portions and roll each piece into a smooth ball. Drop the balls into the boiling water and cook for 1 minute, or until they float to the surface. Drain and transfer them to a bowl of cold water. (Do not overcrowd the saucepan; cook the Shiratama mochi balls in batches.)

Remove the matcha jelly from the refrigerator and cut it into bite-sized cubes. To assemble, place a layer of matcha jelly at the bottom of the serving glass. Pipe a thin layer of whipped cream on top, then add another two layers with corn flakes cereal and matcha jelly

Finally, top with sweet red bean paste, Shiratama dango, and 2 scoops of matcha ice cream. Garnish the dessert with additional whipped cream, cookies, and fresh fruit, if desired.