Matcha Dessert Recipes: Cake, Souffle, Crepes, Pudding & Ice Cream

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There’s no question that dessert is the favorite ending to any meal. It’s true that matcha aficionados can add matcha green tea powder to any dessert recipe, but the following matcha dessert recipes were crafted with delicate taste of matcha in mind.

5-Matcha-Dessert-Recipes

Discover Our Chart Topping Matcha Dessert Recipes

1.  Pound Cake Matcha Dessert Recipe

pound cake matcha dessert recipe
Makes 2 loafs | Prep Time: 20 minutes | Bake Time: 50-60 minutes

This matcha dessert recipe will have you wanting to double it next time.  Yes, those are chocolate chips.  You can catch the matcha dessert recipe over at Rasa Malaysia.

Ingredients:

    100g or 1 stick butter
    100g (3/4 cups) Powdered Sugar (Icing Sugar)
    2 Eggs – beaten
    90g (2/3 cups) Cake Flour
    1/2 tsp Baking Powder
    1 Tbsp Epic Matcha green Tea powder
    30g (1/4 cup) White Chocolate (melted and keep lukewarm)
    50g (1/4 cup) Cooked Azuki beans (dust with ½ tsp flour)

Method:

  1. Preheat oven to 170C (325F).
  2. Greased and lined 1 loaf pan (7x3x3-inch) with parchment paper.
  3. In a medium bowl, combined cake flour, baking powder and matcha powder, sieved together and set aside.
  4. Cream butter with half portion of sugar till light and pale, then add in the remaining sugar and mix well.
  5. Drizzle in beaten egg a little at a time and beat till fluffy.
  6. Fold in the sieved flour in batches till incorporated, then in goes the warm melted white chocolate and azuki beans (keep 1/4 portion of beans for later use), and gently fold in till combined.
  7. Pour the batter into the prepared pan and smooth the top with spatula, sprinkle the remaining azuki beans over the top.
  8. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the center of the loaf comes out clean.

Cook’s Notes:

  • You may double the ingredients to make a bigger cake/loaf.
  • It’s best to keep the melted chocolate lukewarm for easy blending into the batter.
  • Adding flour to azuki beans will prevent the beans from sinking to the bottom of the cake.
  • You may omit the red beans if you like.
  • Cover the cake with aluminum foil if the top brown too quickly.

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2.  Green Tea Souffle Matcha Dessert Recipe

Green-Tea-Souffle matcha dessert recipe
Serves 4 | Prep Time: 45 minutes | Bake Time: 15 minutes

Even Souffle girl doesn’t have anything on this matcha green tea souffle.  I’ll tell you one thing, if I keep eating this matcha dessert recipe, I might need to start back on my two-a-days at the gym.

Ingredients

For coating ramekins

    ½ Tbsp. (7 g) unsalted butter, at room temperature
    4 tsp. granulated sugar

For the custard

    150 ml milk
    100 ml heavy whipping cream (double cream)
    3 large yolks
    22 g (2 Tbsp./ 0.8 oz) granulated sugar
    25 g (2 Tbsp. + 2 tsp./0.9 oz) all-purpose flour
    1-2 Tbsp. Epic Matcha green tea powder (1 Tbsp. matcha = 6 g, 0.2 oz)

For the meringue

    3 egg whites
    44 g (4 Tbsp/1.6 oz) granulated sugar
    For dusting
    1 Tbsp. powder (icing) sugar
    You will also need
    4 oz (1/2 cup) ramekins

Method

Instructions

  1. Preheat the oven to 390F (200C).

For the ramekins:

  1. Brush the ramekins with butter, using upward strokes.
  2. Put 1 tsp. sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin and chill in refrigerator to set (This gives the souffles something to grip on to as the batter climbs up the sides of the ramekins during baking.).

For the custard:

  1. In a large bowl, beat the egg yolks and sugar together.
  2. Sift the flour into the egg mixture and mix well.
  3. Heat the milk and heavy cream in a small saucepan until almost boiling.
  4. Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
  5. Then gradually whisk in the rest of the milk mixture.
  6. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
  7. When the custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will “overcook” the mixture). Cover with plastic wrap and cool to room temperature (you can put in the fridge to make this process faster).
  8. Once the custard has cool down, sift matcha green tea powder into the custard.

For the meringue:

  1. Whisk the egg whites in a clean bowl till bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).
  2. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
  3. Whisk ⅓ of the meringue into the custard and mix until homogenous.
  4. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
  5. Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
  6. Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The souffle should wobble gently in the middle when it’s ready.
  7. Dust with powder sugar and place on a plate. Serve immediately.

    Just One Cookbook did a great job on this matcha dessert recipe.

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3.  Green Tea Coconut Ice Cream Matcha Dessert Recipe

Green Tea Coconut Ice Cream matcha dessert recipe
Serves 8 | Prep Time: 1 hour

I wish I would’ve had this matcha dessert recipe before the dinner party I just threw!  Every minute this delectable is in the freezer, is another minute of anticipation.  Prep this one day before you need it.

You can catch this matcha desesrt recipe over at Minamlist Baker.

Ingredients

    1 can quality full-fat coconut milk (splurge on the good stuff)
    1 cup unsweetened vanilla almond milk
    2-3 Tbsp Epic Matcha green tea powder
    1/4 cup pitted medjool dates
    1/4 cup honey (or maple syrup for vegan)
    1/4 tsp xanthan gum

Method

  1. Place coconut milk, almond milk, matcha, dates and honey in a blender and blend until well combined. Add xanthan gum and mix again. Taste and adjust flavor as needed, adding more matcha green tea powder, dates or honey.
  2. Transfer to a mixing bowl and let chill for at least a few hours. Then pour into a pre-chilled ice cream maker and operate according to manufacturer’s instructions.
  3. Once finished churning you can either eat it as soft serve or transfer it to a freezer-safe container and let harden for 4-6 hours.
  4. Be sure to set out 20-30 minutes before serving to allow to soften.

    Note:

  5. If you don’t have an ice cream maker, simply pour the “batter” into a freezer-safe container, cover, freeze, and stir/whisk every hour or so to aerate.
  6. Will keep in the freezer for a week or so. Best when consumed fresh. I’m sure it would be lovely with pomegranates, fruit compote or cacao nibs.

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4.  Gluten-Free Crêpes Matcha Dessert Recipe

crepes matcha dessert recipe
Makes 10+ Crêpes | Prep Time: 1 hour

Did someone say Crêpe? The guys over at Gratitude and Greens sure did!  This matcha dessert recipe was amazing, though, I’d trade out the chocolate for a dab of low-fat whipping cream.

Ingredients

For Crêpes

    1 cup wholemeal buckwheat flour
    1 cup unsweetened almond milk, at room temperature
    1/2 cup warm water
    4 eggs, at room temperature- if vegan, use 4 flax eggs (1 tbsp ground flax : 3 tbsps water, let sit for 5 minutes)
    1/4 cup coconut sugar
    4 tablespoons melted coconut oil or melted unsalted butter
    2 tablespoons Epic Matcha green tea powder
    a pinch of salt
    coconut oil, for cooking

For Chocolate Ganache

    2 cups full fat coconut milk
    1 cup or 175g dark chocolate
    hazelnuts, for garnish

Method

Crêpes

  1. Sift the buckwheat flour, matcha powder, salt, and coconut sugar into a large bowl.
  2. In the bowl of a stand mixer, blend the almond milk, water, eggs, and oil. You can also do this in a blender.
  3. Add half of the flour mixture. Once incorporated, add the rest of the flour mixture.
  4. Melt some coconut oil in a skillet over medium low heat.
  5. Spoon 3 tablespoons of the crêpe batter into the skillet, tilting and rotating the pan to form a large, circular and even crêpe.
  6. Cook until the bottom of the crêpe is golden brown. Gently lift the bottom of the crêpe to check, and flip to cook the other side for another thirty seconds to a minute.
  7. Remove from the heat and set aside. Repeat with the rest of the batter.

Chocolate Ganache

  1. Heat up the coconut milk in the top of a double boiler over medium heat.
  2. Once the coconut milk begins to warm, add the chocolate and whisk until fully incorporated.
  3. In a separate pan, toast the hazelnuts over low heat. Stir occasionally to prevent them from burning. Once fragrant and golden brown, put the hazelnuts on a clean kitchen towel. Rub the hazelnuts with the towel, and the skins should slip right off.
  4. Drizzle the crêpes with the chocolate ganache and garnish with the hazelnuts.

Yield 12-14 Matcha Crêpes

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5.  Chia Seed Matcha Pudding Dessert Recipe

Chia Seed Pudding matcha dessert recipe
Makes 2 Servings | Prep Time: 20 minutes | Chill Time: 2 hours

This matcha dessert recipe I’ve been using as a great mid-day snack!  Keeps me a bit more hydrated, and saves me from that 2 o’clock fatigue.  Nerdy Bites even gives you some other options for those times when you don’t need a pick me up.

Ingredients

    3/4 cup milk (cow or nut milk)
    2 tablespoons chia seeds
    1 teaspoon Epic Matcha green tea powder
    1 teaspoon maple syrup

Method

  1. Combine all ingredients – stir well. Chia seeds will begin to gel.
  2. Chill in refrigerator for 2 hours or overnight.

**To complement your favorite matcha dessert recipe, check out our recipe book for 16 Ways to Drink Matcha Tea.**

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4 Comments on “Matcha Dessert Recipes: Cake, Souffle, Crepes, Pudding & Ice Cream”

    1. hi,
      where is the chocolate chips in the pound cake? you mention 50g (1/4 cup) Cooked Azuki beans. under the caption, you mention chocolate chips.

      thanks

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