One of the biggest uses of my blog is for me to find recipes so I don’t forget them. While I usually search to find a dessert that has a component I need, here are direct links to those base recipes: Switching out flavors for these recipes is super easy. Literally just add it. They’re pretty robust and won’t be bothered by an addition of more liquid or powder. Exception is macarons.
Can never go wrong with some matcha macarons. I’ve made them lots of times, but here’s a post dedicated to them :p. This is my updated recipe that I use (taken from the awesome Botegga Tinnie). Hollows have always plagued me and this recipe and a low and slow bake mostly fix this for me. Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though).
Tres leches cakes are so yummy. So is Thai tea, so why not both! And also, why not layered! (well, it’s annoying, so that’s why not..but I tried anyways). Recipe is adapted from Allrecipes Tres Leches cake. Looks long but it’s pretty straightforward.
- Thai Tea Cake: 190g flour 5 g baking powder 112 g butter (stick), room temp 200 g granulated sugar 5 eggs 3 g vanilla extract 20 g Thai tea mix, ground up Preheat oven to 350F.
Flan is one of the easiest things to make, so why not flavor it! Here’s a simple recipe for a matcha flavored one. Any flavoring works (or none at all) and it’s super delicious.
- Caramel (dry): enough granulated sugar to coat the bottom of your pan (~60-100g?) Add sugar to a saucepan and heat on high. Leave alone and then when it starts melting, you can mix to make sure it’s heating evenly.
I started out trying to make other flavors of egg tarts and now I’m addicted. Here are some matcha caramel ones that are super yummy! The shortcrust is adapted from The Kitchn and the custard is adapted from Guai Shu Shu.
- Pâte Sablée: (about 20 2.5in tarts) 168 g butter (1.5 stick), room temp 63 g powdered sugar 1.5 large egg yolk 4 g salt 213 g all purpose flour Beat butter and sugar until creamy.
Here’s the recipe, which is a variant of my other crepe cakes recipes.
- Passion Fruit Crepes: [25-30 8in crepes] 650 g milk, at least room temperature! 240 g flour 10 g passion fruit puree (I buy frozen puree from Mexican supermarkets and reduce down) 90 g sugar 4 eggs 50 g butter, melted If milk isn’t at room temperature, put into a medium saucepan and heat briefly.
Name is a slight misnomer since it’s just a normal raindrop cake with matcha and not a matcha flavored one :p. Raindrop cakes are basically just like eating water jello. haha. BUT, with a good sauce and powder they can be super elevated :D. Took me a while to find a ratio, but this is what worked in my hands.
- Raindrop Cake: 1 g agar agar 10 g sugar 360 g filtered water Add everything into a pot and heat up want until it just starts to boil and everything is dissolved.
Tarts are quite delicious so I wanted to pair something with matcha. It takes quite a while, so just a heads up! The rich shortcrust is adapted from The Kitchn. I don’t remember where the other recipes originally came from. I’ve been adapting them each iteration. This recipe is for about 7-8 3in tarts.
- Rich Shortcrust Pastry: 224 g butter (2 sticks), room temp 84 g powdered sugar 2 large egg yolk 6 g salt (1/2 tsp) 142 g all purpose flour 20 g milk, if needed Beat butter and sugar until creamy.
I first made these by accident, but loved how they turned out. Quite interesting texture and yummy (albeit, a bit sweet). They’re just lava cake batter, baked all the way through!
- Thai Tea white chocolate base: 69 g white chocolate 20 g butter 40 g sugar 1 egg 25 g flour *35 g Thai tea 75 g water 15 g Thai tea mix 2. Ube white chocolate base: