3 Easy Matcha Desserts l Japanese Dessert Recipes

Ingredients

• 100 g Brown Sugar (packed)
• 50 g Granulated Sugar
• 100 g Unsalted Butter (melted)
• 1 piece Egg (large, room temperature)
• 0.5 g Salt (a pinch)
• 150 g Plain Flour (all‑purpose)
• 5 g Matcha Powder (1 tbsp for cookies, plus extra for truffles and mochi)
• 2 g Baking Soda (½ tsp)
• 2 g Baking Powder (½ tsp)
• 100 g White Chocolate (for cookie topping, chopped)
• 150 g White Chocolate (for truffles, broken into pieces)
• 60 ml Heavy Cream (cold)
• 5 g Matcha Powder (1 tbsp for truffle mixture)
• 2 g Matcha Powder (1 tsp for coating truffles)
• 100 g Glutinous Rice Flour (also called mochiko)
• 100 ml Water (add gradually, may use less)
• 2 g Matcha Powder (1 tsp for mochi dip)
• to taste Sugar (optional for mochi dip)

Instructions

1. Prepare Cookie Dough

   In a mixing bowl combine melted butter, brown sugar, and granulated sugar. Whisk until smooth, then add the egg, a pinch of salt, and mix again.

   Time: PT10M

2. Add Dry Ingredients to Cookie Dough

   Sift together plain flour, matcha powder, baking soda, and baking powder. Fold into the wet mixture until just combined. Do not over‑mix.

   Time: PT5M

3. Chill Cookie Dough

   Cover the dough with plastic wrap and refrigerate for 1 hour.

   Time: PT1H

4. Shape and Bake Cookies

   Preheat oven to 180°C. Scoop dough into even portions, place on a parchment‑lined baking sheet, and bake for 12 minutes until the edges are lightly golden.

   Time: PT12M

   Temperature: 180°C

5. Cool Cookies

   Transfer baked cookies to a cooling rack and let them cool completely before serving.

   Time: PT10M

6. Prepare Truffle Ganache

   Finely chop 150 g white chocolate and place in a saucepan with 60 ml heavy cream. Melt over low heat, stirring constantly until smooth.

   Time: PT5M

7. Add Matcha to Ganache

   Sift 1 tbsp matcha powder over the melted chocolate and stir until fully incorporated, giving the mixture a vibrant green hue.

   Time: PT2M

8. Chill Ganache

   Transfer the ganache to a shallow bowl, cover with plastic wrap, and refrigerate for 1.5 hours until firm enough to roll.

   Time: PT1H30M

9. Form Truffle Balls

   Using a teaspoon or a small ice‑cream scoop, portion the chilled ganache and roll quickly between your palms (or wear plastic gloves) into smooth 2‑cm balls.

   Time: PT15M

10. Coat Truffles with Matcha

    Place 1 tsp matcha powder in a shallow dish and roll each ball until fully coated.

    Time: PT5M

11. Final Chill for Truffles

    Arrange coated truffles on a parchment‑lined tray and refrigerate for another 1 hour before serving.

    Time: PT1H

12. Make Mochi Dough

    In a microwave‑safe bowl, combine 100 g glutinous rice flour with 100 ml water. Stir until smooth, then microwave in 30‑second intervals, stirring between, until the mixture becomes translucent and elastic (about 2‑3 minutes total).

    Time: PT5M

13. Knead Mochi

    Dust a clean surface with a little glutinous rice flour, transfer the hot dough, and knead until smooth and pliable, about the size of an earlobe.

    Time: PT5M

14. Shape Mochi Balls

    Divide the dough into 8 equal pieces and roll each into a smooth ball.

    Time: PT5M

15. Boil Mochi Balls

    Bring a pot of water to a rolling boil. Gently drop the mochi balls in; when they float, continue boiling for 1‑2 more minutes.

    Time: PT5M

    Temperature: boiling

16. Cool Mochi

    Using a slotted spoon, transfer the boiled mochi to a bowl of ice‑cold water. Let sit for a minute, then remove and pat dry.

    Time: PT3M

17. Prepare Matcha Dip

    In a small cup, dissolve 1 tsp matcha powder in 100 ml hot water (just off the boil). Add sugar to taste if desired and stir until fully dissolved.

    Time: PT3M

18. Serve

    Arrange matcha chunk cookies, matcha chocolate truffles, and mochi balls on a platter. Serve the mochi with the warm matcha dip on the side.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

14 g

Fiber

1 g