Monday, 25 July 2016

Matchamisu (Matcha Tiramisu)

Prep time: 30-45 minutes
Total cook time: 4 hrs (refrigeration time)
Serving: 8 slices

- 475g Mascarpone Cheese
- 1/2 Cup of sugar + 1 tbsp (for the matcha tea mixture)
- 1 tsp vanilla extract
- 2 tbsp matcha powder
- 2 cups of boiling water
- 1 1/2 Cup of whipping cream (35%)
- 1 pack of lady fingers (about 20-25 biscuits)
- 2 to 3 tbsp of matcha powder for dusting


1. Add mascarpone cheese to a mixing bowl.
2. Add 1/2 Cup of sugar and vanilla extract to the mascarpone cheese in the mixing bowl.
3. Combine all the ingredients thoroughly in the mixing bowl.
4. In a separate bowl make the matcha tea.
        A) Add matcha power to a small bowl.
        B) Add 1 tbsp of sugar to the matcha powder.
        C) Add all of the bowling water to the matcha.
        D) Stir until well combined.
5. Whip the cream to stiff peaks.
6. Fold 1/3 of the whipped cream to the mascarpone cheese.
7. When it's well combined, fold the rest of the whipped cream into the mascarpone cheese.
8. Soak the lady finger biscuits in the matcha tea mixture and lay them on the bottom of the cake pan. (Make sure the entire base is covered, because this will serve as the base of the cake).
9. Take about 16-18 lady fingers and cut 1/3 off. Line the remaining 2/3 of the 16-18 biscuits vertically around the cake pan. (Without dipping in the matcha tea).
10. Place 1/2 of the mascarpone cheese mixture over the base with lady finger biscuits.
11. Spread the mascarpone cheese evenly.
12. Dust some green tea powder on top of the mascarpone cheese. (Until it's all covered by the matcha powder).
13. Repeat steps 8-12 for the second layer of mascarpone cheese.
14. Refrigerate for at least 4 hrs to let the cake set.

And now it's ready to serve!!! Please enjoy! ^^

Please note: I used a 9" cake pan for my matcha tiramisu.

Wednesday, 15 June 2016

White Chocolate Peanut Butter Cup

Serving size: 12 Cups
Prep+cook time: 40 mins

- 1 Cup of white chocolate (not yet melted)
- 1/4 cup of peanut butter
- 1 tbsp of softened butter
- 1 pinch of salt
- 1 teaspoon of icing sugar

1. Melt the white chocolate.

(If you are using a microwave, put the white chocolate in the microwave for 15 seconds, then stir and repeat until the chocolate is melted. If you are melting the chocolate by using a double boiler, fill the bottom of a pot with water and leave the stove on medium heat. Place a bowl over the pot and then put the chocolate inside the bowl. Stir occasionally until the chocolate melts and then remove from the heat.)

2. Line a cupcake/muffin baking pan with paper cups.

3. Fill the bottom of the paper cups with the melted chocolate.

(About 1 tablespoon per cup)

4. Using the back of a spoon, spread the chocolate evenly on the base of the cup.

5. Refrigerate the chocolate base for about 15-20 minutes.

6. Place the peanut butter inside a mixing bowl.

7. Add softened butter to the peanut butter.

8. Add icing sugar (powder sugar) and 1 pinch of salt to the mixing bowl.

9. Mix all the ingredients thoroughly.

10. Take the white chocolate base out if the fridge.

11. Using a spoon scoop about  1 tablespoon of the peanut butter mixture onto the white chocolate base. Trying to keep it in the centre (not touching the paper cup edge. About 2-3mm from the edge).

12. Pat the peanut butter with the back of the spoon so the it's spread evenly on top of the chocolate base.

13. Fill the paper cups by directly pouring the rest of the melted chocolate on too of the peanut butter. Make sure that you don't see any more peanut butter.

14. Give the baking pan a gentle shake or tap to smooth out the top.

15. Refrigerate for 30 mins.

And it's ready to serve!! Enjoy!

Below is the video for this recipe.

Sunday, 3 April 2016

Tuesday, 15 March 2016

Wednesday, 24 February 2016

Monday, 8 February 2016

Chinese Style Borscht Soup


(Please note: the amount of each vegetable you put in varies by preference. If you prefer more onion than tomato, you can remove some tomato for onion. Or celery/whatever veggies you prefer)
  • 1-2 tomatoes
  • 1/2-1 whole onion
  • 1-2 sticks of celery

Matcha Jelly

The video above shows how to make this recipe, if not I have also written it down here in this post. Please excuse me for the poor video quality as I'm not a professional nor do I have the professional tools to work with. Thank you for dropping by :)


  • 1 teaspoon of Matcha (Green tea) powder
  • 2 teaspoons of unflavoured gelatine
  • 2 tablespoons of Sugar
  • 1 cup of water