In a bowl, sieve together the tapioca starch and the matcha powder
In a non-stick pan, melt the sugar with the water
When the she sugar-water mix starts to boil, add the flour-matcha mix
Mix thoroughly on low heat, until it turns into a dough
Take off the fire and start kneading the dough with your hands until it becomes smooth
Roll the dough into sticks
Cut the sticks into small squares
With the palm of your hand, or the tip of your fingers, shape the small dough bites into small pearls (use flour the prevent the balls from sticking to each other)
Boil the pearls in water for 30 minutes, stirring occasionally
After 30 minutes, drain the pearls and rinse them in cold water
Soak the pearls in half of the matcha syrup and let cool in the fridge
Make the matcha syrup
In a bowl, add boiling water to matcha powder
Whisk vigorously, preferably with the help of a chasen (matcha whisk)
Add sugar and keep whisking vigorously till you have a syrup
Use one half of the syrup for soaking the tapioca pearls
Boil the other half of the syrup for 1 minute with a dash of water and 1 tsp of agar agar. Use it later to top the panna cotta.
Make the panna cotta
In a saucepan, whisk together coconut milk, almond milk, sugar, vanilla and agar agar
Bring to a boil and let cook for 3 minutes
Pour some tapioca pearls and matcha syrup in some tall glasses
Pour the panna cotta over the tapioca pearls
Let cool in the fridge for about 1 hour
Once ready, top the panna cotta with the leftover matcha syrup, let cool 15 more minutes and serve.