Matcha Affogatowith Coconut Ice Cream, Mango & Gula Djawa

Heat 45 ml of water in a small saucepan or microwave until it reaches 75‑176°F (just below boiling).

Place 2 g of matcha powder in a small bowl.

Whisk the hot water into the matcha powder using a bamboo whisk or small fork, stirring quickly until a frothy, smooth layer forms on the surface.

Set the prepared matcha aside while you assemble the dessert.

Scoop one generous portion (about one scoop) of coconut ice cream into a serving glass or shallow bowl.

Scatter the cubed mango evenly around the ice cream, leaving space in the center for the matcha.

Drizzle 1‑2 tsp of liquid gula djawa over the mango and ice cream, allowing it to seep into the fruit.

Just before serving, slowly pour the warm, frothy matcha over the ice cream so that it begins to melt the top layer, creating a silky sauce.

Gently stir the mixture once or twice to combine the melting ice cream with the matcha, being careful not to over‑mix.

Finish the dish with a pinch of roasted sesame seeds and a few strands of fresh lime zest for aroma and texture.

Serve immediately while the matcha is still warm and the ice cream is partially melted.