2026/3/17.ミネラル発酵チョコマシュマロ＆天使のパイ
2026/3/17.ミネラル発酵チョコマシュマロ＆天使のパイ is a medium Japanese recipe that serves 4. 250 calories per serving. Recipe by SUNルー on YouTube.
Prep: 30 min | Cook: 55 min | Total: 1 hr 40 min
Cost: $53.61 total, $13.40 per serving
Ingredients
- 200 g Mineral Fermented Drink (use the same drink for both marshmallow batches and the chocolate)
- 27 g Gelatin (unflavored; 17 g for egg‑white marshmallow, 10 g for egg‑white‑free marshmallow)
- 120 g Functional Water (called "万能機能" in the video; 60 g per marshmallow batch)
- 1 large Egg White (about 30 g; ensure no yolk or fat)
- 70 g Coconut Oil (virgin, melt gently in a bain‑marie)
- 20 g Cocoa Powder (unsweetened, high‑quality)
- 12 pieces Store‑bought Biscuits (plain sweet biscuits such as shortbread or tea biscuits; approx. 150 g)
- 2 sheets Parchment Paper (for lining the molds)
- 2 pieces Plastic Containers (Tupperware) (approx. 300 ml each, for setting marshmallow layers)
- 6 pieces Bamboo Skewers (optional, for inserting into marshmallow before chocolate coating)
Instructions
Soak Gelatin
Place 17 g gelatin in a small bowl with 60 g cold water and 10 g gelatin in another bowl with 60 g cold water. Stir gently and let sit for 5 minutes to hydrate.
Time: PT5M
Prepare Molds
Line two shallow trays (or silicone molds) with parchment paper. Lightly spray the parchment with water and set aside.
Time: PT5M
Moisten Biscuits
Separate the biscuits into two equal piles. Sprinkle about 50 g functional water over each pile, toss gently until the biscuits are lightly damp but not soggy.
Time: PT5M
Melt Gelatin
Fill a saucepan with a few centimeters of water and bring to a gentle simmer (≈80 °C). Place the two gelatin bowls into the water bath and stir until completely dissolved, avoiding a full boil.
Time: PT5M
Temperature: 80°C
Whip Egg White
In a clean, dry mixing bowl, whip the egg white with the hand mixer on high speed until stiff peaks form.
Time: PT5M
Make Egg‑White Marshmallow (Batch A)
In a large bowl combine 100 g fermented drink, the melted 17 g gelatin solution, 60 g functional water, and the whipped egg white. Fold gently until a smooth, glossy mixture forms.
Time: PT5M
Make Gelatin‑Only Marshmallow (Batch B)
In a second bowl combine 100 g fermented drink, the melted 10 g gelatin solution, and 60 g functional water. Mix until fully incorporated; no egg white is added.
Time: PT5M
Fill First Layer
Pour the Batch A mixture onto the prepared parchment, spreading to a uniform thickness (≈5 mm). Let sit for a minute to settle.
Time: PT5M
Assemble Angel Pie
Place a layer of the damp biscuits on top of the set Batch A. Then gently pour Batch B over the biscuits, covering them completely. Press lightly to ensure adhesion.
Time: PT5M
Flip and Chill
Using a spatula, carefully flip the assembled pies onto the opposite side so the bottom biscuit is now on top. Cover loosely with parchment and refrigerate for 30 minutes to set.
Time: PT30M
Prepare Chocolate Coating
In a clean saucepan set up a bain‑marie. Melt 70 g coconut oil over low heat (≈70 °C). Remove from heat, whisk in 20 g cocoa powder, then stir in 40 g fermented drink until smooth.
Time: PT5M
Temperature: 70°C
Chocolate Coat the Pies
Using a spoon or by dipping, coat each Angel Pie with the chocolate glaze, ensuring both sides are covered. Place the coated pies back on the parchment‑lined tray.
Time: PT5M
Final Chill
Refrigerate the chocolate‑coated pies for an additional 15 minutes until the glaze hardens.
Time: PT15M
Serve
Remove the pies from the refrigerator, optionally trim the edges for a clean look, and serve at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑containing, Dairy‑free
Allergens: Egg, Gluten, Coconut
Ingredient Substitutions
- Instead of Mineral Fermented Drink: Kombucha, Kefir
- Instead of Gelatin: Agar‑agar (5 g), Pectin
- Instead of Functional Water: Filtered water, Spring water
- Instead of Egg White: Aquafaba (3 Tbsp)
- Instead of Coconut Oil: Butter, Cocoa butter
- Instead of Cocoa Powder: Dutch‑processed cocoa, Carob powder
- Instead of Store‑bought Biscuits: Graham crackers, Ladyfingers
- Instead of Parchment Paper: Silicone baking mat
- Instead of Plastic Containers (Tupperware): Glass bowls
- Instead of Bamboo Skewers: Toothpicks
Equipment Needed
- Hand Mixer
- Mixing Bowl
- Saucepan for Bain‑Marie
- Rubber Spatula
- Measuring Scale
- Sprayer Bottle (optional)
- Tupperware Containers
- Parchment Paper
- Bamboo Skewers (optional)
Critical Steps — Do Not Skip
- Soak gelatin fully before use
- Whip egg white to stiff peaks in a clean, dry bowl
- Melt gelatin without boiling (≈80 °C)
- Fold marshmallow mixtures gently to retain air
- Flip the assembled pies before chilling
- Refrigerate for proper setting
- Melt coconut oil gently (≈70 °C)
- Coat pies evenly with chocolate and chill again
Chef Tips from the Video
- Chill the mixing bowl and whisk before whipping egg whites for maximum volume.
- Use silicone molds for easy release of the marshmallow layers.
- If the chocolate glaze thickens too quickly, gently re‑warm it over a warm water bath.
Troubleshooting
Marshmallow is too firm or rubbery.
Reduce gelatin by 2‑3 g or increase the fermented drink slightly; ensure the gelatin is fully dissolved before mixing.
Marshmallow remains runny and does not set.
Add an extra 2 g of gelatin dissolved in a few drops of water, then refrigerate longer.
Chocolate coating is streaky or separates.
Make sure the coconut oil is fully melted but not boiling; whisk cocoa powder in a small amount of warm fermented drink before adding to the oil.
Biscuits become soggy.
Do not over‑moisten the biscuits; a light spray is enough. Flip the pies after the first chill to let excess moisture redistribute.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; chocolate may bloom and marshmallow texture changes.
Room temperature: Can sit at room temperature for up to 2 hours; best served chilled.
Make-Ahead Tips
- Prepare both marshmallow layers a day ahead and keep them refrigerated; the chocolate coating can be added just before serving.
- The chocolate glaze can be made up to 2 hours in advance and kept warm over a low heat.
Frequently Asked Questions
What is the cultural significance and history of Angel Pie in Japanese cuisine?
Angel Pie (天使のパイ) is a modern Japanese dessert that blends Western pastry concepts with Japanese health‑focused ingredients like fermented drinks and functional water. It reflects Japan’s post‑war fascination with Western sweets while emphasizing natural, probiotic foods.
What are the traditional regional variations of Angel Pie in Japanese cuisine?
While Angel Pie itself is a contemporary creation, similar layered biscuit desserts appear in Kansai as "Mizu‑Yokan"‑style sweets and in Hokkaido as soft milk‑based pies. The use of fermented drink is a recent regional twist popular in the Hokkaido health‑food community.
How is Angel Pie traditionally served in Japan?
Angel Pie is usually served chilled, cut into bite‑size squares, and enjoyed with a cup of green tea or a light fruit tea. It is often presented on a simple white plate to highlight its delicate layers.
What occasions or celebrations is Angel Pie traditionally associated with in Japanese culture?
Because of its light texture and health‑forward ingredients, Angel Pie is popular at tea‑time gatherings, school events, and wellness workshops. It is also served at birthday parties for children who enjoy the soft marshmallow texture.
How does Angel Pie fit into the broader Japanese dessert tradition?
Angel Pie exemplifies the Japanese trend of adapting Western desserts with local ingredients—using fermented drinks for sweetness, functional water for health, and modest sugar levels—mirroring the philosophy of "yōshoku" (Western‑style Japanese cooking).
What are the authentic traditional ingredients for Angel Pie versus acceptable substitutes?
The authentic recipe uses mineral fermented drink, functional water, unflavored gelatin, and coconut oil. Acceptable substitutes include kombucha for the fermented drink, filtered water for functional water, agar‑agar for gelatin, and butter for coconut oil, though texture will vary.
What other Japanese dishes pair well with Angel Pie?
Angel Pie pairs nicely with lightly sweetened matcha ice cream, a small bowl of anko (sweet red bean paste), or a refreshing yuzu sorbet, balancing its creamy richness with citrus or bean flavors.
What makes Angel Pie special or unique in Japanese cuisine?
Its uniqueness lies in the combination of a probiotic fermented drink as a sweetener, a dual‑gelatin marshmallow structure (one with egg white, one without), and a coconut‑oil chocolate coating, creating a dessert that is both health‑conscious and indulgent.
What are the most common mistakes to avoid when making Angel Pie?
Common mistakes include overheating gelatin, which makes the marshmallow grainy; under‑whipping egg whites, resulting in a dense texture; and over‑moistening the biscuits, which can cause sogginess. Follow the temperature guidelines and whip to stiff peaks for best results.
Why does this Angel Pie recipe use gelatin instead of agar‑agar?
Gelatin provides a smooth, melt‑in‑the‑mouth texture that mimics traditional marshmallows. Agar‑agar sets more firmly and gives a slightly gummy mouthfeel, which would change the delicate softness that defines Angel Pie.
Can I make Angel Pie ahead of time and how should I store it?
Yes, you can assemble the marshmallow layers a day ahead and keep them sealed in the refrigerator. Add the chocolate coating just before serving to keep the glaze glossy. Store in an airtight container for up to three days.
What does the YouTube channel SUNルー specialize in?
The YouTube channel SUNルー focuses on health‑oriented Japanese cooking, especially fermented‑food recipes, low‑sugar desserts, and practical tips for everyday home cooks seeking balanced nutrition.
How does the YouTube channel SUNルー's approach to Japanese cooking differ from other Japanese cooking channels?
SUNルー emphasizes the use of fermented drinks, functional waters, and minimal processed sugars, blending traditional Japanese techniques with modern wellness trends, whereas many other channels focus more on classic recipes without the health‑focused ingredient swaps.
Last updated: September 6, 2026
