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I have this slight obsession on how many different desserts I could add green tea to. I haven’t come close to what I want to achieve yet, slowly but surely I’ll be finally satisfied! I found this recipe from Anncoo Journal for a lovely green tea (matcha) milk pudding, it isn’t as heavy or rich as a panna cotta would be since it doesn’t use cream and I recommend using full cream milk instead of a low fat option just because it kinda needs that slight richness to it.

Green Tea Pudding (from Anncoo Journal)
Serves: 3-4 people
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Passive Time: at least 2-3 hrs

Ingredients
2 1/2 tsp Green Tea Powder
40g Sugar
300ml Milk
2 1/4 tsp Gelatin Powder
2 tbsp Water
Cooked Sweet Red Beans (Optional)

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Method
1. Add the water to a small bowl, and then add in the gelatin powder and allow it to soak.

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2. In a small saucespan, add the milk, sugar and green tea powder and cook under medium heat until almost to the boil.

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3. Lower the heat, and then add in the soaked gelatin and mix until the gelatin has completely dissolved then remove from heat.

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4. Strain the mixture if necessary and then pour into moulds and allow to cool. Place in the refrigerator to set for a few hours before serving. Optional: Serve with cooked sweet red beans.

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Green Tea Pudding
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Light, refreshing green tea pudding!
Prep Time
5minutes
Cook Time Passive Time
20minutes 2-3hours
Prep Time
5minutes
Cook Time Passive Time
20minutes 2-3hours
Green Tea Pudding
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Light, refreshing green tea pudding!
Prep Time
5minutes
Cook Time Passive Time
20minutes 2-3hours
Prep Time
5minutes
Cook Time Passive Time
20minutes 2-3hours
Ingredients
  • 2 1/2tsp Green Tea Powder
  • 40g Sugar
  • 300ml Milk
  • 2 1/4tsp Gelatin Powder
  • 2tbsp Water
  • Cooked Sweet Red BeansOptional
Servings: people
Units:
Instructions
  1. Add the water to a small bowl, and then add in the gelatin powder and allow it to soak.
  2. In a small saucespan, add the milk, sugar and green tea powder and cook under medium heat until almost to the boil.
  3. Lower the heat, and then add in the soaked gelatin and mix until the gelatin has completely dissolved then remove from heat.
  4. Strain the mixture if necessary and then pour into moulds and allow to cool. Place in the refrigerator to set for a few hours before serving. Optional: Serve with cooked sweet red beans.
Recipe Notes

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  • Add in more green tea powder if you prefer your pudding to be a bit more intense in flavour!
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I love the smell of freshly baked Mexican Buns, it has this amazing aroma of coffee, bread and butter. The crusting topping is also what makes this so, so good. It’s like this cookie of sorts on top, so if you haven’t had this yet I do recommend trying it at least once! While I love the original Mexican Bun, of course I had to try making a green tea variety and I found a great recipe from Little Corner of Mine which came out quite well!

Green Tea Buns (adapted from Little Corner of Mine)
Makes: 18-20 buns
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Passive Time: 80 minutes

Ingredients
Green Tea Buns
1 tbsp milk powder (7g)
110g sugar
1 tsp green tea powder (7g)
460g bread flour
150g plain flour
1 tsp salt (4g)
1 tsp bread improver (4g)
1 tbsp dry yeast (7g)
1 large egg
230ml cold water
70g unsalted butter, softened

Green Tea Topping
45g plain flour
5g cornstarch
35g icing sugar
55g unsalted butter, softened
1 large egg
1 tsp green tea powder (7g)
black sesame seeds for topping

Fillings (Optional)
Butter
Red Bean Paste
Cream Cheese

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Method
Green Tea Buns
1. Sift the milk powder, sugar, green tea powder, bread flour, plain flour, salt, and bread improver into a medium sized bowl. Then add in the dry yeast.

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2. Whisk the egg in a small bowl.
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3. Create a small well in the dry ingredients, and add in the egg mix. Use a fork to combine.
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4. Add in the cold water and combine.
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5. Once the dough is mostly combined, place onto the table. Add in the butter, and knead together until combined and the dough springs back after you press it.
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6. Place the dough into a clean bowl for around 45 to 60 minutes or until double in size.
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7. Once doubled in size, knead the dough for a few minutes and separate into 18 to 20 pieces.

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8.  Roll out the dough into balls, flatten to add in your filling (if any) and then seal it.

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9. Place the balls onto a baking tray and cover with plastic wrap. Let it rise for another 45 to 60 minutes or until double in size.

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Green Tea Topping

1. Whisk together the sifted icing sugar and butter until combined, and light and fluffy.
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2. Add in the egg and whisk until combined.

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3. Add in the sifted green tea powder, plain flour and cornstarch and whisk again until combined.

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Assembly

1. Preheat the oven to 180°C.

2. Once the dough has risen again, place the green tea topping into a piping bag and pipe the mixture in a spiral form.

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2. Sprinkle a few black sesame seeds on top for colour.
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3. Place the baking tray in the oven for 10 minutes or until slightly golden.
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Green Tea Buns (Rotiboy style)
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Green Tea Buns (Rotiboy style)
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Ingredients
Green Tea Buns
  • 1tbsp Milk Powder
  • 110g Sugar
  • 1tsp Green Tea Powder
  • 460g Bread Flour
  • 150g Plain Flour
  • 1tsp Salt
  • 1tsp Bread Improver
  • 1tbsp Dry Yeast
  • 1 eggLarge
  • 230ml Cold Water
  • 70g Unsalted ButterSoftened
Green Tea Topping
  • 45g Plain Flour
  • 5g Cornstarch
  • 35g Icing Sugar
  • 55g Unsalted ButterSoftened
  • 1 eggLarge
  • 1tsp Green Tea Powder
  • Black Sesame SeedsOptional
Fillings (Optional)
  • Unsalted Butter
  • Red Bean Paste
  • Cream Cheese
Servings:
Units:
Instructions
Green Tea Buns
  1. Sift the milk powder, sugar, green tea powder, bread flour, plain flour, salt, and bread improver into a medium sized bowl. Then add in the dry yeast.
  1. Whisk the egg in a small bowl.
  2. Create a small well in the dry ingredients, and add in the egg mix. Use a fork to combine.
  3. Add in the cold water and combine.
  4. Once the dough is mostly combined, place onto the table. Add in the butter, and knead together until combined and the dough springs back after you press it.
  5. Place the dough into a clean bowl for around 45 to 60 minutes or until double in size.
  6. Once doubled in size, knead the dough for a few minutes and separate into 18 to 20 pieces.
  7. Roll out the dough into balls, flatten to add in your filling (if any) and then seal it.
  8. Place the balls onto a baking tray and cover with plastic wrap. Let it rise for another 45 to 60 minutes or until double in size.
Green Tea Topping
  1. Whisk together the sifted icing sugar and butter until combined, and light and fluffy.
  2. Add in the egg and whisk until combined.
  3. Add in the sifted green tea powder, plain flour and cornstarch and whisk again until combined.
Assembly
  1. Preheat the oven to 180°C.
  2. Once the dough has risen again, place the green tea topping into a piping bag and pipe the mixture in a spiral form.
  3. Sprinkle a few black sesame seeds on top for colour.
  4. Place the baking tray in the oven for 10 minutes or until slightly golden.
Recipe Notes

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  • These buns can be made plain, or with a filling of your choosing!
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One of my favourite cupcakes is the Red Velvet Cupcakes with Mascarpone frosting. What I love about the cake is how moist it is because of the lack of butter which is replaced by vegetable oil, yoghurt and vinegar. Being a fan of all things green tea, I thought about using that recipe here and it came out really well might I add! The Red Bean Buttercream Frosting was adapted from Cupcake Project and I do recommend try making your own Red Bean paste unless you can find a really authentic red bean paste. The ones I could find in Melbourne, all had loads of sugar and other ingredients instead of red beans and the frosting won’t be as flavoursome.

Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting (Frosting adapted from CupcakeProject.com)

Serves: 24 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients
Matcha Green Tea Cupcakes
2 eggs
180g caster sugar
375ml vegetable oil
250ml plain yoghurt
1 tsp vinegar (5 ml)
315g plain flour
15g green tea powder
1 tsp baking soda
1 tsp salt

Red Bean Buttercream Frosting
115g unsalted butter, room temperature
240g red bean paste, smooth
1/4 tsp salt
75g icing sugar

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Method
Matcha Green Tea Cupcakes
1. Preheat oven to 180°C.

2. In a food processor, mix the eggs with the caster sugar, vegetable oil, plain yoghurt, and vinegar.

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3. Sift plain flour, green tea powder, baking soda and salt in a separate bowl.

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4. Add in sifted ingredients to the food processor and blend until just incorporated.

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5. Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.

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Red Bean Buttercream Frosting
1. Mix the butter until light and fluffy.

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2. Add in the red bean paste and beat until smooth.

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3. Mix in salt and sifted icing sugar until combined.

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4. Pipe onto cooled cupcakes.

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Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting
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Aromatic green tea cupcakes with the delicious pairing with red bean frosting.
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting
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Aromatic green tea cupcakes with the delicious pairing with red bean frosting.
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Ingredients
Matcha Green Tea Cupcakes
  • 2 Eggs
  • 180g Caster Sugar
  • 375ml Vegetable Oil
  • 250ml Plain Yoghurt
  • 1tsp Vinegar
  • 315g Plain Flour
  • 15g Green Tea Powder
  • 1tsp Baking Soda
  • 1tsp Salt
Red Bean Buttercream Frosting
  • 115g Unsalted ButterRoom Temperature
  • 240g Red Bean PasteSmooth
  • 1/4tsp Salt
  • 75g Icing Sugar
Servings: cupcakes
Units:
Instructions
Matcha Green Tea Cupcakes
  1. Preheat oven to 180°C.
  1. In a food processor, mix the eggs with the caster sugar, vegetable oil, plain yoghurt, and vinegar.
  2. Sift plain flour, green tea powder, baking soda and salt in a separate bowl.
  3. Add in sifted ingredients to the food processor and blend until just incorporated.
  4. Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Red Bean Buttercream Frosting
  1. Mix the butter until light and fluffy.
  2. Add in the red bean paste and beat until smooth.
  3. Mix in salt and sifted icing sugar until combined.
  4. Pipe onto cooled cupcakes.
Recipe Notes

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Since holidaying in Japan, I had this urge to consume anything green tea or think about what foods I can add green tea to. I found this amazingly looking recipe by Namiko Chen from Just One Cookbook that I just had to try. I made a few tweaks and it came out quite nicely if I do say so myself. Not too buttery, and a lovely green tea aroma to it.

Green Tea Macadamia Nut Cookies (by Namiko Chen from Just One Cookbook)

Makes: 36 cookies (60 small cookies)
Preparation Time: 20 mins
Cooking Time: 20 mins

Ingredients
240g plain flour
20g green tea powder
150g unsalted butter, softened
120g icing sugar
1/8 tsp salt
2 large egg yolks
60g chopped macadamias (or 60g white chocolate chips if prefer something sweeter)

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Method
1. Sift the plain flour and green tea powder in a medium sized bowl.

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2. Beat the butter, icing sugar and salt until light and fluffy.

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3. Add the two egg yolks and beat until combined.

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4. In small batches, add the flour and green tea powder into the wet mixture until combined.

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5. Evenly fold in the chopped macadamia nuts (or white chocolate chips).

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6. Split the dough into two even sized portions and shape into cylinders.

7. Lay out cling wrap, about the size of chopping board, and place the dough on top.

8. Wrap the dough tightly, and if need be, wrap it in more cling wrap to give it a firm shape.

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9. Place in the refrigerator for a two to three hours (or overnight). However, if pressed for time, you can pop it in the freezer for around 30 minutes until it has hardened but still able to cut.

10. Preheat oven to 150°C (300°F). Take out the dough from the fridge (or freezer) and remove the cling wrap. Slice the cookies to around 7mm thick or as preferred and place onto a baking tray, 3-4 cm apart.

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11. Bake for 20-22 minutes, or until the bottom of the cookie is slightly browned.

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Green Tea Macadamia Nut Cookies
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Green tea and macadamia nuts in a cookie go great together. Lovely green tea aroma and nuttiness. These thin cookies have that nice snap when you bite into it.
Servings Prep Time
36Cookies 20Minutes
Cook Time
20Minutes
Servings Prep Time
36Cookies 20Minutes
Cook Time
20Minutes
Green Tea Macadamia Nut Cookies
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Rating: 5
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Green tea and macadamia nuts in a cookie go great together. Lovely green tea aroma and nuttiness. These thin cookies have that nice snap when you bite into it.
Servings Prep Time
36Cookies 20Minutes
Cook Time
20Minutes
Servings Prep Time
36Cookies 20Minutes
Cook Time
20Minutes
Ingredients
  • 240g Plain Flour
  • 20g Green Tea Powder
  • 150g Unsalted ButterSoftened
  • 120g Icing Sugar
  • 1/8tsp Salt
  • 2 Egg YolksLarge
  • 60g MacadamiasFinely Chopped
Servings: Cookies
Units:
Instructions
  1. Sift the plain flour and green tea powder in a medium sized bowl.
  2. Beat the butter, icing sugar and salt until light and fluffy.
  3. Add the two egg yolks and beat until combined.
  4. In small batches, add the flour and green tea powder into the wet mixture until combined.
  5. Evenly fold in the chopped macadamia nuts (or white chocolate chips).
  6. Split the dough into two even sized portions and shape into cylinders.
  7. Lay out cling wrap, about the size of chopping board, and place the dough on top.
  8. Wrap the dough tightly, and if need be, wrap it in more cling wrap to give it a firm shape.
  9. Place in the refrigerator for a two to three hours (or overnight). However, if pressed for time, you can pop it in the freezer for around 30 minutes until it has hardened but still able to cut.
  10. Preheat oven to 150°C (300°F). Take out the dough from the fridge (or freezer) and remove the cling wrap. Slice the cookies to around 7mm thick or as preferred and place onto a baking tray, 3-4 cm apart.
  11. Bake for 20-22 minutes, or until the bottom of the cookie is slightly browned.
Recipe Notes

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  • You can swap the macadamias with white chocolate chips if you like something sweeter
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Le Petit Gateau is still my go to dessert place. Sadly, now that I’m working, it’s challenging to make a trip down there since they close at 5pm on weekdays, and unfortunately don’t open on weekends.

However, it’s most definitely worth the time and effort to make your way here. My first encounter with Le Petit Gateau’s cakes was when my sister bought one to celebrate my mother’s birthday. She has this undying love for the combination of nuts and chocolate. Just like me!

I was so amazed that there was even a cake that had the flavour of Hazelnuts. This Hazelnut Praline Mud Cake was made for us choc+nut lovers.

The mud cake has that nice dense texture, with I believe a sprinkling of thinly chopped nuts through the cake. Although it may be rich, it is certainly delectable.

What makes this cake so beautiful is that silky smooth chocolate icing layer around the cake. Glossy, and it just melts in your mouth. It has such a pleasant hazelnut flavour, that it’s like you’re eating the filling of a Ferrero Rocher again and again, but only better. Absolutely delicious.

The chocolate strip on top is tempered to perfection, with that nice snap when you break it. Those candied almonds and chocolate bits just are the icing on the iced chocolate mud cake.

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It even tasted better when I was greeted with the cake on my own birthday months ago! Happy Birthday to me!

Everyone must at least make a trip to Le Petit Gateau at least once. Their selection of petit (Hehe) cakes will make you salivate. If cakes aren’t your thing, but macarons are? This is the place to visit. I’m not certain if I have mentioned this but their macarons are amazing. One of the best macarons I’ve ever come across in Victoria. Their macaron flavours constantly change, but for those that like a bit of Green Tea, their Green Tea flavoured macarons are delicious. Crisp outer layer, not too airy, and just the right amount of chewiness.

Even just thinking about it, makes me want to go before work (when the shop opens at 7:30am) or taking up my whole lunch hour just to get there and back! To be honest, it would be well worth it.

Le Petit Gateau on Urbanspoon

Le Petit Gateau

458 Little Collins Street
Melbourne VIC 3000

Opening Hours
Monday to Friday, 7:30am-5pm

Tel: 03 9944 8893
fax: 03 9944 8895

 

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