Kheer with a Japanese touch

Inspired by a trip to an Indian restaurant in Utrecht, we worked out a new Pandessert recipe: here’s our Kheer with a Japanese touch!

Kheer is a sweet dessert pudding that is commonly made in India, Pakistan, and Bangladesh. It is typically made by boiling milk and sugar together, and then adding rice, vermicelli, or broken wheat, as well as various spices such as cardamom and saffron. It is often garnished with nuts such as almonds or pistachios.

This recipe adds a Japanese touch to traditional kheer by using matcha powder and azuki beans, which are common ingredients in Japanese desserts. Mochi, a glutinous rice cake, adds a chewy texture to the kheer. Toasted sesame seeds add a nutty crunch to the kheer.


  • 2 cups of whole milk
  • 1/2 cup of short-grain sushi rice
  • 1/4 cup of sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of matcha powder
  • 1/4 cup of azuki beans, cooked
  • 1/4 cup of mochi, cut into small cubes
  • 1/4 cup of toasted sesame seeds


  1. Rinse the sushi rice in cold water until the water runs clear.
  2. In a medium pot, combine the milk, sushi rice, sugar and salt. Bring to a boil over medium heat.
  3. Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally.
  4. Stir in the matcha powder and continue to cook for an additional 5 minutes.
  5. Remove from heat and let it cool down for a few minutes.
  6. Stir in the azuki beans and mochi.
  7. Transfer the kheer to a serving bowl and garnish with toasted sesame seeds.
  8. Serve the kheer warm or chilled.

Enjoy your Kheer with a Japanese touch! Oh, and don’t forget to share your pictures in our Facebook Group. ^_^

A new Pandessert ("pan-Asian Dessert") recipe: Kheer with a Japanese touch! Japan Fans - Japanese Arts & Culture from the Centre of Utrecht.

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