Tag Archives: green tea

Matcha (Green Tea) Mousse Cake

I wish Spring is here soon ! Our winter here in the west coast has been pretty cold and snowy. Well, I guess I shouldn’t complain, the kids did have a lot of fun playing in the snow and compare to many other places in Canada, this is very mild. To welcome Spring and St. Patrick’s Day, I thought I should make something green. And of course matcha is the first thing that comes to mind. This recipe is what I call a 2-in-1. The mousse cake has two parts, but each of them can be a dessert on its own ! You can use the cake batter to make cupcakes or mini loaves.  And for the mousse, you can pour it into nice little bowls and refrigerate, which is exactly what I did with the leftover !

Matcha (Green Tea) Mousse

Matcha (Green Tea) Mousse

For the mousse cake itself, I made one layer of each, but you can definitely stack them in multiple layers if you like. I also added some chopped dark chocolate on top but it’s optional, cause I believe everything (almost everything) tastes better with chocolate ! And hopefully this Spring dessert can bring some warm weather soon ! 

Matcha (Green Tea) Mousse Cake

Makes one 6-inch cake

For the cake

  • 4 large eggs (separated)
  • 120 g granulated sugar (20 g for meringue)
  • 75 g cake and pastry flour
  • 5 g matcha (green tea) powder
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice 
  1. To make the cake, preheat oven to 350°F
  2. Lightly grease an 8″ x 10″ x 1″ baking tray and line bottom with parchment paper
  3. Sift together flour and matcha powder, set aside
  4. In a mixing bowl, beat together egg yolks and 100 g of sugar until pale
  5. Add vanilla and the flour mixture, mix until blended
  6. In a separate bowl, using an electric mixer with whisk attachment, whisk egg whites and lemon juice until frothy
  7. Increase speed to high and slowly add in 20 g of sugar
  8. Whisk until medium peak is formed
  9. Gently fold meringue into cake batter, 1/3 at a time, do not over mix
  10. Pour into baking tray and bake for about 15 minutes
  11. Let cool completely, then cut into a round disc to fit cake mould (I used a cake ring, so I just cut it with the ring)Matcha (Green Tea) Mousse Cake

For the mousse

  • 500 mL whipping cream (cold)
  • 250 mL milk (preferably whole milk)
  • 120 g granulated sugar
  • 15 g matcha powder
  • 10 g gelatin powder
  • 1 teaspoon pure vanilla extract
  1. Chill the mixing bowl in the fridge for at least 30 minutes
  2. Sprinkle gelatin over about 1/4 cup of milk and let sit for a few minutes to bloom
  3. Heat and stir remaining milk, sugar and matcha powder in a pot over medium heat until sugar melted and just starting to bubble
  4. Add gelatin mixture, stir until all dissolved
  5. Turn heat off, add vanilla 
  6. Strain mixture through a fine mesh and let cool to room temperature
  7. Using an electric mixer with the whisk attachment and the chilled mixing bowl, beat cold whipping cream until medium peak is formed
  8. Gently fold the whipped cream into milk mixture, 1/3 at a time, do not over mix

To assemble

  1. Place a lightly greased cake ring on a tray lined with parchment paper
  2. Place cake disc (smooth side down) at the bottom
  3. Pour mousse on top of cake and smooth top with a spatula 
  4. Refrigerate for at least 3-4 hours to set
  5. Sprinkle top with finely chopped dark chocolate (optional)

NotesIf you have trouble removing the ring, you can freeze the cake for about 1-2 hours, put a knife or an angled spatula in hot water, wipe dry, then run it around the cakeMatcha (Green Tea) Mousse Cake


 

 

Matcha (Green Tea) Mochi 

Mochi is one of my favourite desserts ! It’s sweet, soft, chewy….. just delicious. Traditionally, it is made by steaming a short-grain rice called mochigome, then it is mashed and pounded with wooden mallets in a mortar. I saw a video on YouTube on the fastest mochi maker in Japan. Wow !  It sure takes some serious skills and labour ! (Here is the link if you are interested https://www.youtube.com/watch?v=tmSrULDVRPc).

Of course I don’t have those skills and tools. This recipe uses sweet rice flour and is very simple. The red bean paste matches so well with the green tea flavour.  With a cup of green tea, I feel like I am in Japan……I wish ! 

Makes about 8-10 pieces

  • 150 g sweet red bean paste (coarse or fine)
  • 180 g sweet rice flour (mochiko)  
  • 1 teaspoon matcha powder
  • 60 g granulated sugar 
  • 300 mL water
  • 1/4 cup potato starch (for dusting) 
  1. Scoop red bean paste with a teaspoon into small balls (about 1/2 inch) 
  2. Place in freezer for about 15 minutes 
  3. Mix together sweet rice flour, matcha powder and sugar in a large microwavable bowl 
  4. Add water, mix well 
  5. Microwave on high for 1+1/2 minutes, remove and stir, then microwave on high again for about one more minute (each microwave oven is different, you may need to adjust the time) 
  6. Cool slightly for about 5 minutes 
  7. Place a piece of parchment paper on work surface and dust generously with potato starch 
  8. When dough is still fairly warm, spoon about 1-2 tablespoons each onto dusted parchment paper (dough is very sticky)
  9. Put a red bean paste ball in the middle, wrap and seal by pinching the edges together 
  10. Dust with more potato starch if needed to prevent sticking (you can dust off the extra with a pastry brush when mochi is cooled
  11. Place seal side down on a tray lined with parchment paper  
  12. Cool and serve. You can keep them in an air-tight container for up to 2 days at room temperature 

Matcha (Green Tea) Mochi

 

Green Tea (Matcha) Ice Cream

I wanted to make green tea ice cream ever since I got the ice cream machine.  Besides, chocolate and mango, this is my favourite.  I made it without using egg yolks, and it came out very tasty and creamy!  Actually making the ice cream was easy, taking pictures of it was not. I have to plan ahead, set up my props and take it quickly before it melts!  I found some origami papers the other day in my daughter’s craft box, so I folded some paper cranes and use them as props. It’s actually quite fun to use what you have and make props out of it. Hope you like the picture and the ice cream ! 

Makes about 3 – 4 cups 

  • 1+1/2 cups whole milk
  • 1+1/2 cups cold whipping cream
  • 1/2 cup granulated sugar
  • 2 tablespoons matcha powder
  • 1 teaspoon pure vanilla extract
  1. In a pot, heat milk and sugar over medium heat until sugar dissolved
  2. Whisk in matcha powder
  3. Heat until just starting to bubble, turn heat off, stir in vanilla
  4. Strain mixture through a fine mesh into a bowl
  5. Let sit in an ice bath
  6. Stir in cold whipping cream
  7. Let cool completely, then refrigerate for 2-3 hours or overnight
  8. Pour into ice cream machine and churn according to manufacturer’s instructions

Tools I used and you may like 

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Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link.  I will receive a small compensation if you purchase the item.