Directions

1. Fill 4 molds with plain water. Freeze for 12 to 24 hours.
2. This can be made the day before. Combine 2 Tbsp. (12 g) matcha powder and 1/2 cup (125 mL) warm water in a small bowl and whisk. Add 1/2 cup (125 mL) cold water, honey to desired sweetness, lemon and whisk again until combined. Strain and refrigerate until cold.
3. Do this the day before. Rinse azuki beans and remove any broken pieces. Add 1/2 cup (103 g) azukis to a large pot and cover with water 2 inches above the beans. Turn heat on high. Bring water to a boil. Once boiling, discard the water and put azukis back into the same pot. Again, add water 2 inches above the beans. Bring the water to a boil over medium heat. Once boiling, bring heat down to medium low and simmer for 1 to 1 1/2 hours. Keep adding water if it evaporates so the beans stay submerged. After an hour, test the beans. They should have a silky-smooth texture. Keep boiling the full 1 1/2 hours if they are still crunchy. Drain azukis.