Matcha isn’t just for sipping, it’s a whole experience! From rich, velvety cakes to chewy mochi and creamy parfaits, matcha desserts bring out the best of that earthy, bittersweet goodness. If you’re a true matcha lover, get ready to dive into a dessert series that takes matcha beyond the cup and straight into your heart!

Rohelise Tee Pulber

Steps to make it:
1. White chocolate chopped, melted over hot water, chocolate sifted into the matcha powder in two parts, mix well.
2. Light cream over low heat until bubbling, pour into the chocolate, add butter, stir well.
3. Line a square container with greaseproof paper and pour in the chocolate.
4. Refrigerate for four hours, cut into pieces and sprinkle with tea powder!

Ingredients: white chocolate 350g, 130g of cream, butter 30g, green tea powder 8g

Matcha Juustukuubik

Steps to make it:
1. Add glutinous rice flour with corn starch, sugar and milk, mix well and sieve into a container.

2. Steam for 5 minutes with water boiling.
3. While is still hot, take out and add butter to melt, wear gloves

4. Knead until the butter is absorbed cheese, add sugar and mix well, add matcha powder and honey beans and mix well, then put into a piping bag.
5. Roll out the ice sheet, squeeze the cheese filling, hold it up and put it in the freezer for 30 minutes, then you can take it out and cut it into pieces to enjoy.

Ingredients: glutinous rice flour 165g, corn starch 20g, sugar 10g, green tea powder 8g, milk 210g, butter 15g, cheese 250g, 70g of honey beans, green tea powder 3g, icing sugar 20g

Roheline Tee Lasanje

Steps to make it:
1. Mix the eggs, milk, sugar, low gluten flour and matcha powder together, add the melted butter and melt well.
2. Mix well and sieve 2 to 3 times, the pan on the lowest heat, pancake crust is the most important is a small bubble can be out of the pan.
>3. light cream with fine sugar whipped
4. spread out the crust and squeeze the cream, layer after layer, repeat the action, after doing so, put into the refrigerator for 2 to 3 hours.
5. Sprinkle the top with matcha powder!

Ingredients: 2 eggs, milk 250g, sugar 30g, flour 95g, matcha powder 5g, light cream 300g, sugar 25g

Matcha Kooki Rull

Steps to make it:
1. Stir in the corn oil, add the matcha powder, add the milk and continue to beat until emulsified.

2. Mix in the low-flour powder and then Z-word stir until no dry powder.
3. Separate the egg yolks and egg whites, add the yolks into the bowl and stir into the egg yolk paste, add a little white vinegar to the egg white and add sugar in three parts, beat until wet foams.
4. Beat the yolk paste and meringue mix well, 150 degrees 25 minutes.
5. Cream cheese softened and added to the cream mix evenly with sugar whipped until stiff.

6. The cake slices smeared with whipped cream sprinkled with the right amount of honey beans rolled up.
7. Refrigerate for at least one hour and then switch to finish!

Ingredients: 4 eggs, 35g corn oil, 45g milk, 45g low gluten flour, 6g matcha powder, 45g sugar, 30g cream cheese, 90g butter, 10g sugar, a good amount of honeyed red peas.

Matcha Röstsai

Steps to make it:
1. Except salt, butter, matcha powder ingredients chef machine kneading, kneading until a coarse film.

2. Add butter and salt and continue to knead the film.
3. Divide the dough into 2 equal portions, add the matcha powder to 1 portion and knead well.

3. Then roll out the dough for the first fermentation for about 40 minutes.
4. Roll out the dough, pat out the air bubbles, roll out the opposite side into a rectangle.

5. Fold the green dough on top of the white dough, sprinkle with honey beans and roll from top to bottom.
6. Preheat oven to 180 degrees Celsius, 200 degrees Celsius, 40 minutes, cover with tinfoil, remove from oven, remove from the oven and let cool.

Ingredients: Top Baked Toast Flour 250g, Milk Powder 10g, Sugar 30g, Condensed Milk 8g, Milk 83g, Fresh Yeast 7.5g, Salt 2g, Matcha Tea Powder 4.8g, Honey Beans (to taste)

Matcha Puffs

Steps to make it:
1. Butter, low gluten, sugar, matcha powder mix well rolled out, refrigerated standby
2. Butter + milk + sugar + salt boil over low heat. Add low gluten + matcha powder stir fry on low heat until the bottom of the pan layer of film
3. Let cool slightly and add egg mixture in batches, whisking well. Squeeze onto a baking tray and put the rounded pastry on top. Bake at 200 degrees for 15 minutes, remove from oven and let cool.
4. Whip the light cream + sugar. Add matcha powder, beat well, and finally poke a hole in the bottom of the puffs, squeeze the cream on the finished!

Ingredients: Butter 70g, Powdered Sugar 40g, Low Gluten Flour 70g, Matcha Powder 6g, Butter 50g, Milk 55g, Water 55g, Salt 1g, Low Gluten Flour 60g, Matcha Powder 5g, 2-3 Eggs, Light Cream 300g, Sugar 20g, Matcha Powder 3g

Matcha Shirataki

Steps to make it:
1: Stir together water-ground glutinous rice flour, corn starch, sugar and milk, sift twice, cover with plastic wrap and steam over high heat for 20 minutes.
2. Add butter while hot, mix well with a spatula, add matcha powder and knead until butter is completely absorbed, then cool and wrap in plastic wrap and refrigerate for 1 hour.
3: Sprinkle cooked glutinous rice flour into the dough and roll each one out thinly. Put into a mould, squeeze the cream, put in the honey beans, and then squeeze another layer of cream to close the mouth like a bun.
4. Sprinkle some cooked glutinous rice flour to prevent sticking, invert and put into a paper tray.

Ingredients: Water-ground glutinous rice flour 50g, corn starch 15g, matcha powder 1.5g, sugar 25g, pure milk 85g, butter 10g, cooked glutinous rice flour 20g, light cream 200g, sugar 12g, matcha powder 3g, honey beans 20g

Matcha lovers, it’s time to level up your dessert game! Whether it’s a rich matcha tart, chewy mochi, or a dreamy parfait, these treats prove that matcha isn’t just a drink, it’s a whole vibe. So go on, indulge in these matcha delights and let every bite sweeten up your life! Share your recipe to us! Snap a photo of your delectable baking and tag us @citykaki.life on Instagram.

Read more about Matcha stories for your Matcha explore journey: Must Try Matcha in Klang Valley – Oh Cha Matcha