In the Japanese style, we went with a multi-faceted but balanced dessert. First, Krissy made some green tea ice cream that was creamy and thick and doesn't need an ice cream maker. She made sugar tuiles as a finishing touch. I made some mochi out of the same dough we used back on Chinese night, but not filled with anything. These were a little sweet, but mostly chewy and delicious. To finish, we had some green tea to round out the sweetness. Bonus picture: Rob and I kneeding the dough for the mochi.
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