Directions

To Prep

1. Scoop matcha ice cream with an ice-cream scoop making sure it is as compact as possible. Build up to the size of a tennis ball. Make 4 and place them onto lined tray. Freeze for 4 hours or overnight.

To Make

1. Slice Madeira cake into thin slices (about 4-5mm thick). Place 4 slices onto plastic wrap and place frozen ice-cream ball on the center.
2. Bring the plastic wrap together and mould it into a big ball. Freeze for 2 hours.
3. Meanwhile, drain and cook red beans with water until they turn mushy. Set aside to cool.
4. Toast Obento Panko Bread Crumbs until slightly brown. Set aside to cool.
5. Mix tempura flour with water and a few pieces of ice cubes into batter. Set aside.
6. Heat oil in a small saucepan to 180°C over medium heat.
7. Remove ice cream ball one at a time from freezer and coat with tempura batter.
8. Immediately coat ice cream balls with toasted Obento Panko Bread Crumbs.
9. Deep fry for 30 secs. Remove from pan and drain oil on kitchen napkin.
10. Repeat the process until all ice-cream balls are coated and fried.
11. Serve immediately with red beans and strawberries.