Posted in Brownies/Cakes, By her, Dessert, Japanese

By her: Matcha Marble Pound Cake

Recipe from Just one cookbook


  • 160 g unsalted butter (at room temperature)
  • 160 g sugar (¾ cup)
  • 4 large eggs (200 g without shell)
  • 60 ml milk (¼ cup)
  • 20 g matcha (green tea powder) (1 Tbsp matcha is 6 g so you will need 3 Tbsp)
  • 200 g cake flour (1 ½ cup; 1 cup should be 120 g.)
  • 1 tsp baking powder
  • 1/8 tsp salt


  1. Gather all the ingredients. Make sure the butter, eggs, and milk are all at room temperature. It’s important!
  2. Center a rack in the oven and preheat the oven to 180 ºC.
  3. I use the leftover butter on the butter wrapping paper to grease the pan (9″x5″ top/8″x4″ bottom).
  4. Then place the parchment paper inside the pan (paper will stick to the butter).
  5. Put the softened butter in a large bowl and beat it until it is light and fluffy and lots of little tails foam around the beaters, about 1-2 minutes.
  6. Add the sugar to the whipped butter and beat thoroughly, about 5 minutes. The sharp sugar grains cut through the butter and create the tiny air pockets that aerate the batter and cause leavening. The mixture should be creamy but grainy.
  7. Crack the eggs in a small bowl and whisk well.
  8. IMPORTANT:To achieve a smooth mixture (not a curdled mixture), add in a very small amount (1 Tbsp) of the whisked egg in the mixture and beat well after each addition. Tip: The eggs contain water and the yolks and the butter are fats. Remember, oil and water will not mix without an emulsifier (in this case, the yolks), which suspends fat molecules in water making a smooth mixture.
  9. If there is a slightly curdled appearance to the batter after adding the eggs, don’t worry. The emulsification is usually complete enough that the batter will become smooth with the addition of flour. The flour helps absorb some of the excess water.
  10. Add the dry ingredients in 3 additions. In a fine-mesh strainer/sifter, add 200 g (1 ½ cup) cake flour, 1 tsp baking powder, and 1/8 tsp salt in a fine-mesh strainer and sift a third of it over the egg mixture.
  11. Switch to a silicone spatula (or with mixer on the lowest speed), and mix by hand so you can scrape to the bottom of the bowl to get any little pockets of flour.
  12. Now add another third of the dry ingredients and mix.
  13. Stir in the last third addition. Mix only until the batter is smooth. Even though we are using a low protein cake flour, excess mixing will develop the gluten and create a tougher cake.
  14. Heat 60 ml (¼ cup) milk in a microwave or saucepan until warm (roughly body temperature) and add to 20 g (3 Tbsp) matcha in the bowl. Whisk well till combined.TIP: Warm liquid is easier to blend matcha.
  15. Take ⅓ of the batter and add to the bowl with matcha.
  16. Fold in just until the batter is smooth and homogenous. Do not overmix.
  17. Add 6-8 dollops of match batter into the original batter. Then fold the entire batter from the bottom of the bowl THREE (3) times.
  18. Pour the batter into the pan without mixing the batter, keeping the swirl effect. Tap the cake pan on the countertop once to release the trapped air.
  19. Using the offset spatula, smooth out the surface without mixing too much.
  20. Put the cake pan in the oven and lower the oven temperature to 170 ºC oven for 50 to 60 minutes.
  21. The cake is done when a wooden skewer inserted in the center of the cake comes out clean.
  22. Remove from the oven and allow the cake to rest in the pan for 15 minutes on a wire rack before taking the cake out of the pan to cool completely. Enjoy!

Makes 1 loaf.

Posted in By her, Cupcakes/Muffins, Japanese, Recipe

By her: Matcha Mochi Cupcakes

Recipe adapted from Humble bean


150g glutinous rice flour
1/3 cup sugar
1/3 tsp. baking powder
1 tsp. matcha
1 egg
1/2 cup milk
1/4 cup oil

1. Preheat oven to 190 degrees C.

2. Whisk all the dry ingredients in a medium bowl and set aside.

3. In a large bowl, combine the egg, milk, and oil.

4. Add dry ingredients and stir until incorporated.

5. Spoon batter in a greased muffin pan.

6. Bake for 20 minutes for mini muffins or 25 minutes for regular muffins

Makes 12 mini and 3 regular muffins

Posted in Brownies/Cakes, Chocolate, Japanese

Chocolate Matcha Cake

IMG_4146 IMG_4147
Recipe from Amandeleine
Chocolate Mixture
  • 1/2 cups all-purpose flour
  • 1/6 cup cocoa
  • 1/2 tsp. baking powder
Matcha Mixture
  • 1/2 cups all-purpose flour
  • 1 tbsp green matcha powder
  • 1/2 tsp. baking powder
Wet Ingredients
  • 1 cups sugar
  • 75g unsalted butter, room temperature
  • 1 egg, room temperature
  • 1/3 + 1/4 cup milk, room temperature
  • 1/3 tsp vanilla
Preheat oven to 160 degrees C.
Line a loaf pan with baking paper.
With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
In another small bowl, do the same for the matcha mixture.
Using a mixer, cream the butter and sugar.
Add the eggs, milk and vanilla and mix until thoroughly combined.
Divide the creamed mixture evenly in two separate bowls.
Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
For a marbled effect, gently run a knife through the two batters in a swirling motion. 
Tip: Once or twice will do the trick.
Bake for about 1 hour.
Makes 1 loaf.
Will SHE make it again?
Posted in Brownies/Cakes, Egg

Snow skin Mooncake

Recipe from eat your heart out
For the snow skin
300g icing sugar
150g cooked glutinous rice flour (koh fun)
50g shortening
5g green tea powder
50g water
For the filling
600g green tea / lotus paste
6 pc salted egg yolk, cooked
Put all the ingredients for the snow skin dough in the mixing bowl.
Using your hands, mix well and let it rest for 10 minutes. 
Divide the green tea paste into 6 portions and roll into balls.
Make a slight dent in the ball, place the egg yolk inside, wrap and set aside.
Spread some glutinous rice flour on the table.
Knead the dough into long strips then cut into 6 portions.
Roll out the dough into circular shape and wrap the dough around the filling.
Sprinkle some glutinous rice flour in the mooncake mould.
Put in the filled dough balls and press firmly. 
Lastly, knock it out from the mould.
These can be eaten immediately or place in the fridge to chill.
Makes 6.
Will THEY make it again?
Posted in Jellies

Honey Chamomile Green Tea Konnyaku Jelly

nata de coco
125g konnyaku premix
630ml honey chamomile green tea
Place nata de coco into mould and set aside
Pour and stir 125g of konnyaku premix gradually into 630ml of honey chamomile green tea until it boils.
Remove from stove, stir till bubbles dissipate.
Pour into mould and chill.
Makes 14 fishes
Will SHE make it again?
Posted in Cookies/Shortbread, Fruits

Cranberries & Green Tea Shortbread

green tea powder


cranberries with butter

cranberries dough

cranberries & green tea dough

cranberries shortbread

green tea shortbread

cranberries shortbread

green tea shortbread

 Recipe from
1 cup plain flour
1/8 tsp salt
112g unsalted butter, room temperature
1/4 cup icing sugar
1/2 tsp vanilla essence
1/6 cup dried cranberries
1/6 cup green tea powder
Add flour and salt into mixing bowl and set aside.
If you are using powder form flavour (eg, Green Tea) for the shortbread, add it in now too.  
Beat the butter and sugar with an electric mixer until smooth, pale and creamy.
Add the vanilla essence and (if using liquid flavour, add it here now) mix until combined then add the flour and cranberry and mix until incorporated.  
Spread the dough between two sheets of cling wrap and roll it out into 0.5cm thickness then transfer to fridge and let it set for at least 2 hours, overnight is best.
Preheat the oven to 180C.  
Take the dough out from the fridge one at a time, let it thaw for 10 minutes, it should be still hard but able to cut through.
Cut into shapes using cookie cutter. 
Tip: Work fast or the dough will be very difficult to remove from the cookie cutter
Place the cookie on baking tray lined baking sheet.
Transfer the cookies to oven and bake for 15-20mins or until a light golden colour.  
Take it out, set a side to cool. Store in air tight container.
Makes 25
Will THEY make it again?
YES. since SHE can’t wait to use her cute cookie cutters again. maybe she will try black sesame shortbread the next time.