Matcha Tiramisu 抹茶ティラミス | All Recipes

Monthly Archives: March 2020

Matcha Tiramisu 抹茶ティラミス | All Recipes

Matcha Tiramisu 抹茶ティラミス

Matcha Tiramisu 抹茶ティラミス

I have been craving for Matcha quite often recently. Maybe, it was due to the influence of a good friend of mine, who is a big fan of Matcha. If you realized, this recipe is actually adapted from my Express Tiramisu recipe, which means it is eggless and real simple to make.

Matcha Tiramisu 抹茶ティラミス

Now Tiramisu taste best… 2 days later in the fridge. Overnight is fine, but if you keep it till the day after next, the flavours among the layers just sync together with every bite. Amazing!

My recipe is quite versatile if you can’t take alcohol, omit the rum. If you are a vegetarian, simply just omit the gelatin mixture. It’s fine. The gelatin mixture was added to stabilise the cream, helps to set it well and prevent the fats and liquid being separated over time.

Matcha Tiramisu 抹茶ティラミス

Even though I mentioned that the recipe makes for 2, it’s actually a huge portion for 2 person. You could share among 4, even 6 people as it is a very rich dessert.

Matcha Tiramisu 抹茶ティラミス

Matcha Tiramisu

Servings 6 people

Ingredients

Cream layer:

  • 100 gram cream cheese softened
  • 2 tsp of matcha powder
  • 1/2 cup caster sugar
  • 200 ml heavy whipping cream chilled
  • 1 tsp gelatin powder + 1 tbsp water

Biscuits layer:

  • 250 ml warm water + 4 tsp matcha powder
  • 2 tbsp of Rum
  • 12 ladyfinger biscuit
  • Matcha powder dusting

Instructions

  • Beat softened cream cheese, matcha powder, caster sugar with a hand mixer until it is nicely combined.
    Meanwhile, microwave gelatine powder and water for about 20 seconds.
    Drizzle in chilled heavy whipping cream into the cream cheese mixture and whip until the mixture is thickened.
    Flavour it with some rum and vanilla extract. Continue beating until the mixture thickens back, leaving a ripple effect when it’s being mixed.
    Stir in gelatine mixture when it is cooled. Continue beating for a minute to ensure it is well distributed. Put it into the fridge for an hour.
    The mixture will be a little runny once you add the gelatine mixture but not to worry.
    Once the cream has been well chilled, whip it on high speed until it thickens back, leaving a ripple effect when it’s being mixed.
    To assemble, soak ladyfinger biscuits into coffee until saturated and arrange them neatly into a rectangular pan (approx. 13 cm by 18 cm).
    Then, pour half of the cream mixture into the pan.
    Arrange the rest of the soaked ladyfinger biscuits neatly, then drizzle the rest of the cream over.
    Cover with a lid and let it chill overnight to firm everything up together.
    Dust cocoa powder upon serving.
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Matcha Tiramisu 抹茶ティラミス | All Recipes

Gula Melaka Butter Cake

Gula Melaka Butter Cake

A viewer of mine recently requested me to share a Gula Melaka cake recipe through an email letter. She told me that she have been waiting to try out how to make Gula Melaka recipes but have no idea how to start with. So in this article, I am sharing my Gula Melaka Butter Cake recipe.

 During the recipe creation process, I asked myself if I should develop it into a Chiffon Cake recipe or just a plain old good Butter Cake recipe. Since, I have always been craving for buttery cakes, I decided that I’ll be taking that path instead. What do you guys think? Let me know if you guys want a Gula Melaka Chiffon Cake recipe, I’m sure it will be just as good!

Gula Melaka Butter Cake

 The addition of Pandan extract was just to compliment with the aroma of Gula Melaka. Feel free to omit it, replace with Vanilla Extract, or even just freshly squeezed Pandan juice. I am lazy to go that mile. But, if you are a hardworking baker, go ahead and be my guest. Replace milk with your freshly squeezed homemade Pandan juice. 

I suggest you guys to grate your Gula Melaka instead of chopping them up. It makes it easier for the sugar to dissolve when creaming with butter later on. If you are lazy and just chop it up, there will be uneven wet chucks of melted gula melaka on your finished goods. 

Gula Melaka Butter Cake

It is a very rich buttery, and sweet cake. Go with a nice cup of black coffee or tea as you munch on. It can get very heavy so make sure to share with the people around you!

Gula Melaka Butter Cake

Gula Melaka Pandan Butter Cake

Makes 1 8-inch square pan cake

Ingredients

  • 200 grams salted butter softened
  • 160 grams gula melaka grated
  • 60 grams fine sugar or Gavia Natural Sweetener
  • 3 eggs
  • 1/2 tsp pandan extract
  • 170 grams plain flour
  • 1/2 tsp baking powder
  • 60 ml milk

Instructions

  • Preheat your oven to 180C.
  • In a mixing bowl, cream together softened butter, sugar and grated gula melaka until the gula melaka is well dissolved and the mixture is fluffy.
  • Crack in eggs, one at a time. Then, drizzle in pandan extract. Make sure all the ingredients are in room temperature to prevent the mixture from curding.
  • Fold in half of the dry ingredients which consist of plain flour and baking powder. 
  • Then, slowly drizzle in milk while the mixer is running. Fold in the rest of the dry ingredients and mix until it is well-combined. Stop mixing once there are no visible flour pockets.
  • Transfer into a 7-inch square pan that greased and lined with parchment paper. 
  • Bake it in the oven for about 55 minutes to an hour. 
  • Let it cool for awhile and invert onto a rack to cool completely.
  • Slice accordingly to your preference and serve. The cake can store well in room temperature for up to 5 days, or a week in the fridge.
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