All posts tagged: Desserts

No Churn Matcha Ice-Cream

It’s summer here in Vancouver. Some days have been hotter than others but I still crave ice cream every single day. Whether its in screamers (slurpees with soft serve) or parfaits, or just a hot fudge sundae at McDonald’s I simply love the coolness of the cream that send shivers down my spine. If you got some heavy cream at home and happen to have condensed milk as well, you’re 100% making this. It’s so easy and the results are pretty satisfying. Perhaps not to the level of your favorite Italian gelato cafe but I mean this is no-churn. If you can’t afford a ice cream machine like me, this will do for now. The condensed milk makes the ice-cream creamier. If you leave that out, and put sugar instead, it will turn more icey. Like you’re eating ice-milk. Nobody wants that. You can pretty much add in whatever flavors you like. Or simply just make it vanilla with adding vanilla from a bean. Obviously for me, I’ll be making it matcha. Give this a …

Matcha Earthquake Almond Balls

Wow. It’s been a while since I made these and I can’t wait to dig my teeth into these sugar coated matcha almond balls. As the name suggests, these baked goods are not made with flour. The “flour” is made with grounded almonds. Its slightly crunchy on the outside and soft and chewy in the center. The sticky texture inside comes from the mixture of whipped egg whites and granulated sugar (so basically, meringue). It’s basically a cookie that is relatively healthier (no butter or flour), but does not fall short of the definition of delicious. The matcha pairs really well with the almond flavors and offers a nice balance to the sweet meringue. The signature of this cookie comes from the cracks on their surface midway through the heating process. Now, get going with these super simple and easy to make, Matcha Earthquake Almond Balls! Yield: 24 Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. Ingredients: 2 1/4 cups almond flour (sifted ground almonds) 1 cup granulated sugar 1 …

Matcha Mochi Bars

On Chinese New Year, I made these lovely matcha mochi bars. They’re essentially the traditional Chinese rice cakes you can get in pretty much any Asian supermarket except these have a modern Japanese twist to it. First of all, these have a beautiful outer crust. Contained inside are red bean paste and mochi. Second, they’re matcha-flavoured which makes it a great take from the original flavored rice cake. And third, they’re home-made with looove. Cheesy, I know. But it’s quite true especially when you’re talking about the Lunar New Year. Yield: 9″x 13″ pan Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. Ingredients 1 pack (400g) glutinous rice flour 1 tbsp matcha + 1 tsp for the layers 1 tsp baking powder 1 cup sugar 3 eggs 1/2 cup vegetable oil 1 can (400 mL) coconut milk 350-400g sweetened red bean paste (coarse) Directions: Preheat oven to 350F. Grease a 9″x 13″ pan with a tablespoon of vegetable oil. Mix dry ingredients (flour, matcha, baking powder, sugar) in one large …

Double Chocolate Cookies (with candy cane bits)

One of the signs to keep watch of when winter approaches is the (dangerous) mounds of chocolates you’ll encounter everywhere you go. You either get them as presents or you buy them for yourself or your loved ones. Yet, it’s ALSO the time of the year to indulge and not worry too too much about getting fat. I mean, you can worry about that as your New Years resolution, right? As I grew older, I realized my tastebuds are slowly changing. They are more sensitive towards tasting sweet things than when I was a kid. I started turning from milk chocolate to dark chocolate. That’s why I made sure this recipe wasn’t too sweet, but still has that perfect chocolate touch to it. These are what perfect cookies should be – crispy on the edges but soft and chewy on the inside. If you aren’t a big fan of peppermint, I would advise you to leave the candy cane bits out. They are mainly there for a pretty appeal and decoration for the holidays. Anyway, …

Matcha Macarons

It’s officially the holidays when you see snow falling from the sky while you’re listening to Christmas music and piping frosting on your macarons. I haven’t ate a macaron in a loooong time so I decided to make my own just to challenge myself this winter break. And it turned out exactly what I wanted! Not overly sweet but perfect to the taste and texture. Below you will find some tips that I’ve added just to make your baking journey a little easier. Without further due, I present to you matcha macarons with Nutella filling! Yield: 24 macarons Ingredients: 3 egg whites at room temperature 1/4 cup white sugar 2 cups icing sugar 1 cup almond flour 1/4 tsp salt 2 tsp Midori matcha Nutella   Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout.   Directions: Preheat oven to 300F. Line baking sheet with silicone mats (or parchment paper). In a large bowl, beat egg whites until foamy. Add white sugar and beat until they form stiff peaks. In a …

Matcha Rice Krispies

Back in those elementary school days, rice krispies were my absolute favorite snack. I loved the sweet taste and the chewy texture when you bite into it. You won’t believe that something so simple to make can be so delicious! (You don’t need to bake em!) And of course, added matcha enhances the flavor and balances the sweetness of the marshmallows. It’s really a great combination. Yield: 16 bite-sized squares Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. Ingredients: 2 tbsp butter 3 cups marshmallows 1 tsp vanilla/almond extract 1 tsp matcha powder 4 cups rice krispies 1/4 cup semi-sweet chocolate, melted 1/4 cup coconut flakes (optional) Directions: Melt butter under low-medium heat in a saucepan. Add marshmallows and stir until melted. Add vanilla/almond extract and stir. Add in matcha powder and stir to remove any lumps. Add in rice krispies and stir until fully incorporated. Transfer into a 9’x9′ square pan and press down on it with a piece of parchment paper, making it flat and even. While the …

Matcha-misu

Matcha-misu is a unique twist on a classic tiramisu. Instead of cocoa powder, matcha powder is used. For all tiramisu and matcha lovers out there, this is a must-try! Yield: 4 cups Ingredients: Cream 475g (~2cups) mascarpone cheese at room temperature 2 tbsp rum 5 eggs at room temperature, separated into whites and yolks, pasteurized 1/2 cup sugar 1 tsp vanilla extract 1.5 cups whipping/heavy cream 1 tbsp matcha powder 1/8 tsp salt Cake 30 giant lady fingers 1/4 cup rum 1/4 cup water 1 tsp matcha powder 2 tbsp sugar Matcha powder for dusting: 1/8 cup Directions: In a small bowl, mix rum, water, matcha powder and sugar. Soak lady fingers in mixture for 2 seconds before transferring into a 9’x9′ square pan. Mascarpone cheese + Rum: In a large bowl, beat mascarpone cheese until smooth. Beat at high speed until mixture becomes creamy. Add rum and mix until incorporated. Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don’t, place a heat-proof bowl over a …

Matcha Mochi Bars

Mochi reminds me of glutinous rice balls that my dad would make at least once a week. My dad and I are big fans because of its soft, smooth and chewy texture. Instead of the boiling method, mochi bars are baked until its crusty on the outside and chewy in the middle. And of course, you can never go wrong with matcha. Yield: 16 bars Ingredients: 1 pack (16 oz) glutinous rice flour 1 tbsp matcha powder 1 tsp baking powder 3 eggs 1 cup sugar 1/2 cup cooking oil 400 mL coconut milk Note: if you like an extra crusty top, sprinkle crushed graham crackers or crushed digestive cookies on top Directions: Preheat oven to 325F. Line parchment paper in a 8″x8″ baking pan. Mix flour, matcha powder and baking powder in one small bowl. Beat eggs, sugar, cooking oil and coconut milk in a large bowl. Slowly add dry mixture to wet mixture. Beat on medium speed until incorporated. Pour batter into pan. Sprinkle toppings for extra crusty top. Bake for 1 hour until toothpick inserted into center comes out …

Matcha White Chocolate Brownies

Who thought brownies can only be made with cocoa powder and dark/milk chocolate? Me (*embarrassed face*)! When I discovered these lovely matcha brownies, I couldn’t resist making it over and over again. It is SO amazing.   Yield: 16 bite-sized brownies Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. Ingredients: 1 1/2 cup all-purpose flour 1 tsp baking powder 1 1/4 tbsp matcha powder 1/4 tsp salt 2/3 cup unsalted butter, room temperature 1 cup brown sugar 2 eggs 1/4 tsp vanilla extract 2 tsp milk (almond or soy milk works great too) 1/4 cup white chocolate, melted 3/4 cup white chocolate disks/chips or maltesers, chopped Directions: Preheat oven to 330F and line a 8″x 8″ baking tray with parchment paper. In a small bowl, mix flour, baking powder, salt, and matcha powder. In a large bowl, beat butter, sugar, eggs, and vanilla until smooth. Add eggs one at a time and beat after each addition. Add milk and stir. Gently stir in melted white chocolate. Use a spatula to …

Matcha Swirl Cheesecake

If you like cheesecake, then this one is definitely for you. This matcha cheesecake gives a Japanese twist to a classic New York cheesecake. You really don’t need a lot of ingredients or effort to make this delicious cheesecake. So, give it a go and impress your loved ones with this amazing dessert! Yield: 8″ cake Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. Ingredients: Crust 18 Digestive cookies (plain or chocolate) 8 tbsp unsalted butter, melted Cheesecake 16oz cream cheese (2 packs) 3/4 cup sugar 2 tbsp all-purpose flour 3 large eggs 1 egg yolk 1 tsp vanilla extract 2 tsp matcha 3 tbsp heavy cream Directions: Preheat oven to 450F and lightly butter a 8″ cake pan. Put cookies into a ziploc bag and crush them until they become fine pieces. Pour in unsalted butter into ziploc bag. Close it tight and massage contents in bag until evenly mixed. Pour bag contents into cake pan pressing evenly to form a thin crust. In a large mixing bowl, beat cream …