How to Make Ujikintoki: the Classic Matcha Kakigori Recipe

Ujikintoki is the most reproduced kakigori in Japan. Named after Uji, the Kyoto city famous for its matcha production, and kintoki, a variety of red bean historically associated with summer festivals, it is the combination that defines the dessert for most people who know kakigori seriously. If you make one kakigori, this is the one to start with.

Ingredients (2 servings)

For the matcha syrup

• 200ml water
• 150g sugar
• 2 tablespoons ceremonial or high-grade culinary matcha, sifted

For the bowl

• 2 kakigori ice blocks (or sufficient block ice for 2 servings)
• 6-8 tablespoons sweet azuki red bean paste (anko)
• 4-6 tablespoons sweetened condensed milk
• 8-10 shiratama mochi balls (optional but recommended)

Step 1: Make the matcha syrup

Combine water and sugar in a small saucepan. Heat over medium, stirring, until the sugar dissolves completely. Remove from heat and allow to cool to approximately 70C: hot enough to dissolve the matcha but not so hot that it degrades the flavor and color.

Sift the matcha directly into the warm syrup. Whisk vigorously until completely smooth with no visible lumps. A small electric whisk is useful here if you have one. Cool the syrup completely before using: pour into a squeeze bottle and refrigerate for at least 30 minutes. The syrup keeps for up to one week refrigerated.

Step 2: Prepare shiratama (if using)

Combine shiratama flour with water a little at a time, kneading until the dough has the texture of an earlobe: soft, smooth, and not sticky. Roll into small balls approximately 1.5cm in diameter. Flatten each ball slightly with your thumb.

Bring a pot of water to a boil. Add the shiratama and cook until they float to the surface and remain there for 1-2 minutes. Transfer immediately to a bowl of ice water to stop cooking and firm the texture. Drain before using.

Step 3: Temper the ice

Remove your ice blocks from the freezer 10-15 minutes before shaving. The surface should become slightly translucent and develop a faint gloss. Do not rush this step: correctly tempered ice shaves into genuine snow-like flakes. Under-tempered ice produces dry, powdery fragments that do not absorb the syrup properly.

Step 4: Build the bowl

Place 2-3 tablespoons of anko at the base of a wide bowl or kakigori cup. This ensures you encounter it throughout the bowl rather than only at the end.

Shave ice over the anko to build a first layer of approximately half the intended mound height. Pour matcha syrup evenly over this first layer: use enough syrup so that the ice turns a visible deep green throughout.

Continue shaving ice to complete the full mound. The mound should be taller than the rim of the bowl. Pour matcha syrup again over the completed dome, covering it thoroughly from top to base.

Step 5: Add toppings and serve

Place the remaining anko on top of the mound. Add the shiratama mochi balls. Pour condensed milk in a slow, controlled stream over the top of the entire bowl. The milk will run down the sides of the mound and pool slightly at the base.

Serve immediately. Hand the bowl directly to whoever is eating it and make sure they start immediately. The window of optimal texture is two to three minutes from the final pour.

Variations

The base Ujikintoki is fixed: matcha, anko, condensed milk. Variations that maintain the spirit of the combination: adding kuromitsu black sugar syrup as a secondary drizzle over the condensed milk; using hojicha (roasted green tea) syrup instead of matcha for a warmer flavor; adding a small scoop of matcha ice cream on top as a finishing touch.

For the equipment: see our home-use machines to make this at home, or our professional machines for commercial service. The matcha and anko used in this recipe are available in our Uji matcha and sweet azuki paste listings. Our ready-made matcha kakigori syrup is available if you prefer not to make your own.