Aug 202010

I wanted to make macarons from the many egg whites that have been sitting in the fridge for a while but strangely, i wasn’t in the mood to eat something so girlie and dainty at that particular moment when i was gonna bake. Yes, macarons are girlie and dainty in my opinion and to eat it, i needed to be in that proper English tea mood – i is eccentric like that! :P

So instead, i baked something more rugged looking. Something that i didn’t have to be very careful when i handle it. Something i can be very rough with….

So dacquoise it is!

Moreover, i’ve been wondering for the longest time what IS the difference between macarons and dacquoise, so found out i did :)

So what’s so different about dacquoise?

For a start, they have no skin. So, they’re not crisp on the outside but of course, if you were to eat it when they’re just outta oven, then it’s slightly crisp but well, not the same crisp that macaron’s shell gives though. What’s more fascinating is, when they’re kept overnight, they become 2 different thing altogether!

Just 1 night in the fridge, they’re financier-like even though dacquoise contains no browned butter.

Another very obvious difference is, they’ve got more bite. I can many macarons at 1 go (macarons are almost like chiffon, you know, rather airy) but with dacquoise, the most i can polish off is only 4-6 pieces. I cannot do more than that. Heh. Dacquoise is very much cake-like but minus getting the fat part — what a welcoming fact!!– which i really dig. Of course, having buttercream sandwiched in between is another story altogether ah! Heeeeee!

All in all, i enjoy dacquoise very much.

It tastes really awesome with buttercream. Without buttercream, there’s no life to it. Therefore, expanding the waist or not, buttercream is a must and no other substitutes! (i tried replacing it with chestnut puree but it just doesn’t work)

And oh, the fact that it isn’t as sweet as macarons rocks my boat even harder. I don’t have to worry so much about my sugar intake for the day with these little not-so-wicked-morsels ;)

Green Tea Dacquiose
from okashi, keiko ishida

biscuit dacquoise

ground almonds, 180g
icing sugar 80g – i used 70
green tea powder 10g
castor sugar 40g – i used 35g
egg white powder 2g
egg whites 200g

green tea cream

unsalted butter 100g – i used 80g
egg whites 35g – i used 30
icing sugar 35g – i anyhow, to taste
green tea powder 5g

1. Preheat oven to 180c. Line baking sheet with parchment paper. Sift ground almonds, icing sugar and green tea powder with a corase sieve twice. Set aside.

2. Make a meringue. Combine castor sugar and egg white powder. Beat egg whites until foamy. Add sugar and egg white powder mixture and beat until egg whites are glossy, with stiff peaks.

3. Add sifted almond, sugar and green tea powder mixture to the meringue and fold in gently to make the dacquoise batter.

4. Transfer batter into a piping bag. Pipe out small disc onto parchment paper. Dust with icing sugar (i skipped this) and bake for 15-20 mins until dacquoise rises up completely and surface becomes dry.

5. Make green tea cream. Beat butter until pale and creamy. Using another clean bowl, beat egg whites until foamy. Add half the sugar and continue beating. When egg whites have some volume, add remaining sugar and continue to beat until egg whites are glossy and in stiff peaks form. Add meringue to butter and mix thoroughly. Add green tea powder.

6. Dacquoise can be kept for up to 3 days.


Aug 042010

When it comes to ice cream making, i gotta wave the white flag.

I truly cannot make it even though i’ve an ice cream maker!

1 time, 2 times, 3 times… FAIL completely but i didn’t give up. Then i went on to try Fro-Yo for the first time and holy molly, it was awesome and totally successful! From there, i kinda suspected why all the ice cream i churned previously failed. Fast forward and there i was, onto fro-yo making attempt II –> again, failed!! I almost couldn’t believe it. I so wanted to scream out loud i tell ya..

So very frustrating, especially when i thought i got it!

I even called off an ice cream birthday party with the girlfriends simply because there is absolutely no way i could churn out the nice real stufff… I sorta believe i was doomed for life, in ice cream making that is.

Until one day last week, i tried again.

This time, i decided to refrigerate the ice cream mixture overnight before churning it the next morning… based on my previous (failed) experiences.

Imagine my delight when i saw the ice-cream-like-texture after 15 minutes!

I was literally jumping with joy!! :D

When the sister’s friends decided to come visit at the very last minute and unshamedly (yes, they are very thick skinned but i like!) asked for food, i was faced with baker’s block. I had no idea what to bake at 10pm at night! It was stressful alright.

Then i remembered my green tea ice cream. GREAT!!

However, i don’t wanna serve it the usual way. I wanted something more special. I want it sandwiched in between 2 very fudgy chocolate cookies but to my dismay, i don’t have anymore Dutch cocoa powder to bake up a storm!

Alas, i had no choice but to buy double chocolate Chipsmore cookies from the nearest grocery store early next morning. That was when i realized sandwiching ice cream is really not the most-fun task in this tropical weather of ours, especially when you want it to look downright pretty and gorgeous.

Of course, photographing the end result was even worst than i’d imagined and i did just that at my balcony at 10am when the sun was shining right in. The sandwiches were already perspiring before i could even click!

Green Tea Ice Cream
from The Perfect Scoop by David Lebovitz

1 cup whole milk
150g sugar (i’d cut this down to 130g)
pinch of salt
2 cups heavy cream
4 tsp matcha (i actually replaced this with 10tbsp green tea leaves!)
6 large egg yolks

Warm milk, sugar, and salt in mediumowder. Set mesh strainer on top. In a medium bowl, whisk the egg yolks together and slowly pour in the warmed milk mixture, whisking constantly. Pour the contents back into the pan and stir over medium heat with a heatproof spatula.

Continue to stir until mixture thickens and coats the spatula. Remove from heat and pour the custard through the strThis time, i decided to refrigerate the ice cream mixture overainer, stirring it into the cream. Whisk vigorously to dissolve the green tea powder. Stir until cool over an ice bath. Chill mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Oct 272009

I was craving for green tea something, so green tea something i got!


As i was browsing my recipe book, i came across this soft centred green tea cupcakes and i thought, wow.. this is it! Something what i’d really like to have right now!

There are molten cakes for chocolate (which i heart to bits) but never for green tea and i like green tea. So why not?? ^.^

As much i’d like to say it turned out great, i couldn’t.

For it wasn’t what i had expected it to be.

Green tea-ish, yes. Perfect texture, u bet! But, something wasn’t too right. While friends thought they were great especially when warm — they ignored my instruction to eat them with ice cream! they ate just like that and loved it. hmmm.. maybe it’s just me? *shrug* –, i thought it was a little too green tea-ish.Lol. I know! I know! I did say i wanted green tea something.. but this is a little too much, especially the soft centered part. :P


However, having it with a scoop of ice cream is great!!

Eating it just like that isn’t.

Otherwise, topped’em with cream cheese frosting is fantabulous too!



Just the way my boy likes them :)

Lotsssssssssssssssssssssssssss of cream cheese frosting!

Just for this frosting fanatic of mine :D


It was fun seeing the little cupcake monster at work.

From how his eyes lit up when he first saw the just-for-him-frosting, to struggling moment, when he was literally struggling to finish it. Heeee..

It was quite tickling :P


All in all, not a cake i’d bake again.. but.

If you’re really really into green tea, please.. by all means, this is one helluva cake for ya! *wink*

Soft-centered Green Tea Cupcakes

Green tea custard filling :

30g sugar

45g egg yolks

1g natural vanilla bean paste

250ml milk

15g flour

15g cornflour

5g butter

50ml whipping cream

10g matcha powder

Green tea cake base :

240g butter

240g flour

10g matcha powder

1 tsp baking powder

150g sugar

4 large eggs


. sieve the flour, matcha powder and cornflour together

. sieve the flour, baking powder and matcha powder together

. preheat oven to 180

Green tea custard filling

1. beat sugar and yolks until pale and thick. add flour, matcha powder and cornflour. mix well.

2. boil the milk. pour the hot milk into the green tea custard from step1 and stir well. cook over medium heat while stirring constantly until it thickens. add vanilla bean paste. turn off the heat and stir in butter. leave to cool.

3. stir whipping cream into the custard.

4. put the custard into piping bag, pipe into balls about 2cm in size over a silicone non stick baking sheet. keep in freezer until hard.

Green Tea cake base

1. beat butter and sugar with an electric mixer until fluffy and satiny.

2. add eggs little by little. mix well. sieve in dry ingredients.

3. pipe the batter into muffin tins to fill up to 70%. place a piece of frozen green tea custard at the center. top up batter until almost touches the brim. level the surface with spatula (i didn’t).

4. bake in the preheated oven for 15-20 minutes. leave on rack to cool.


Source: Dessert for you by Rachel Yau