What are thumbprint cookies?

Thumbprint cookies are a type of classic cookie characterized by their small, round shape with an indentation (or “thumbprint”) in the center. The indentation is typically created by pressing your thumb or a utensil (like the back of a spoon) into the dough before baking. This indentation is then filled with various types of sweet fillings, which can vary from jams and jellies to frosting, chocolate, nuts, or other sweet spreads.

Who is Mike Wazowski?

Mike Wazowski is a lovable lime-green monster from the Pixar animated film “Monsters, Inc.” With his round, one-eyed charm, he’s like the living embodiment of a happy, winking emoji 🙂

Some Tips to Make Mike Wazowski Matcha Thumbprint Cookies

• Soft Butter: Ensure that the butter is soft before creaming it with sugar. Softened butter will mix more easily and create a smoother cookie dough.
• Properly Shape the Cookies: When forming the cookie dough balls, make sure they are uniform in size to bake evenly. 
• Baking Time and Temperature: Follow the recommended baking temperature and time in the recipe. Overbaking can make the cookies dry while underbaking can result in cookies that are too soft.

Ingredients

For the matcha cookies

• ½ cup + 1 tablespoon Butter, softened
• 6 tablespoons Sugar, 75g
• 2 ½ tablespoons Matcha Powder, 15g
• 1 cup Flour, 120g
• ¼ teaspoon Baking Soda,  1.25g
• ½ teaspoon Baking Powder, 1.2g

For the decoration

• 1 heaping cup Powdered Sugar, about 125g
• 2 – 3 tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 1 ½ tablespoons Milk Chocolate Chips

Instructions

For the matcha cookies

1. Preheat the oven to 350F (175C). Place a piece of parchment paper on a cookie sheet and set it aside.

2. In a large bowl, cream the butter and the sugar until smooth. Add the matcha powder and mix until incorporated.

3. In a separate bowl, combine the flour, salt, baking soda, and baking powder. 

4. Add the dry ingredients to the butter mixture and mix until combined. 

5. Roll into small balls (about 30g each) and lightly flatten the dough. You will have some extra dough and set it aside for Mike’s horns.

6. On each flattened cookie dough, make an indent to where you want Mike’s eyeball with a small shot glass or something similar (I used a round cookie cutter with aluminum foil wrapped around).

7. With the leftover dough, make small triangles and attach them to where Mike’s horns should be.

8. Bake the cookie dough for 7 minutes or until the cookies look dry and lightly cracked on the surface but still very soft.

9. When they come out of the oven, press the indents down again to make more defined wells for the frosting. Allow to cool.

For the decoration

1.Whisk the powdered sugar, hot water, and vanilla.

2. Spoon the frosting into the indents of the cookies and place green M&M in the center of the frosting. Let the frosting set. 

3. Microwave chocolate chips in 15-second increments (for about a total of 75 seconds) and pour the melted chocolate into a piping bag. Draw Mike’s pupils on top of the M&Ms and mouth underneath the eyeballs.

4. (Optional) Add highlight on Mike’s eye by piping a tiny amount of the leftover white frosting on top.

If you like this Mike Wazowski Matcha Thumbprint Cookies, you may also like:

• Oreo White Chocolate Balls – Minions
• Nightmare Before Christmas Cookies
• Baked Mochi Donuts – Rilakkuma & Hello Kitty

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Monstrously Delicious: Mike Wazowski Matcha Thumbprint Cookies

Matcha thumbprint cookies are a delicious twist on the classic thumbprint cookie recipe, incorporating matcha green tea powder’s earthy and slightly bitter flavor. With my version, I decorated the cookies to look like Mike Wazowski from Monsters, Inc.

Course Dessert

Cuisine American

Keyword Cookies, matcha

Prep Time 1 hour hour

Cook Time 7 minutes minutes

Servings 12 cookies

Equipment

• 1 large cookie sheet
• 1 sheet of parchment paper
• 2 Large bowls
• 1 Spatula
• 1 small cookie cutter with aluminum foil or shot glass To make indents on the cookies
• 1 Small bowl
• 2 Piping Bags
• 1 Tweezer Optional to place M&M

Ingredients

For the matcha cookies

• ½ cup + 1 tables poon Butter softened
• 6 tablespoons Sugar 75g
• 2½ tablespoons Matcha Powder 15g
• 1 cup Flour 120g
• ¼ teaspoon Baking Soda 1.25g
• ½ teaspoon Baking Powder 1.2g

For the decoration

• 1 heaping cup Powdered Sugar about 125g
• 2-3 tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 1 ½ teaspoons Milk Chocolate Chips

Instructions

For the matcha cookies

• Preheat the oven to 350F (175C). Place a piece of parchment paper on a cookie sheet and set it aside.
• In a large bowl, cream the butter and the sugar until smooth. Add the matcha powder and mix until incorporated.
• In a separate bowl, combine the flour, salt, baking soda, and baking powder. 
• Add the dry ingredients to the butter mixture and mix until combined. 
• Roll into small balls (about 30g each) and lightly flatten the dough. You will have some extra dough and set it aside for Mike's horns.
• On each flattened cookie dough, make an indent to where you want Mike’s eyeball with a small shot glass or something similar (I used a round cookie cutter with aluminum foil wrapped around).
• With the leftover dough, make small triangles and attach them to where Mike’s horns should be.
• Bake the cookie dough for 7 minutes or until the cookies look dry and lightly cracked on the surface but still very soft.
• When they come out of the oven, press the indents down again to make more defined wells for the frosting. Allow to cool.

For the decoration

• Whisk the powdered sugar, hot water, and vanilla extract.
• Spoon the frosting into the indents of the cookies and place green M&M in the center of the frosting. Let the frosting set. 
• Microwave chocolate chips in 15-second increments (for about a total of 75 seconds) and pour the melted chocolate into a piping bag. Draw Mike’s pupils on top of the M&Ms and mouth underneath the eyeballs.
• (Optional) Add highlight on Mike’s eye by piping a tiny amount of the leftover white frosting on top.

The post Monstrously Delicious: Mike Wazowski Matcha Thumbprint Cookies appeared first on Simply A Homebody.

The creaminess of these matcha cheesecake cups and the unique flavor profile of matcha is a match made in dessert heaven 🙂 This dessert is also protein rich and it provides 6 grams of protein.

What is matcha?

Matcha is a type of powdered green tea that originated in Japan. Matcha has been an integral part of Japanese tea ceremonies for centuries and has gained popularity worldwide for its unique flavor and numerous health benefits.

Matcha is known for its health benefits. It is rich in antioxidants, particularly catechins, which have been associated with various health benefits such as boosting metabolism, improving focus and concentration, and providing a calming effect due to the presence of the amino acid L-theanine. Matcha also contains vitamins, minerals, and fiber.

Ingredients needed for the matcha cheesecake cups

For the crust

• 3 sheets Graham crackers, 50g
• 1 ½ tablespoon Apple sauce

For the cheesecake

• 3.5 oz Reduced fat Cream Cheese, 100g, room temperature
• 7 oz Silken Tofu, 200g
• 3 – 3 ½ tablespoons Granulated sugar, 50-60g 
• 1 tablespoon lemon juice, 15ml
• 1 tablespoon Matcha powder, 6.5g
• 2 ½ teaspoons Hot water
• 1 ½ teaspoon Gelatin powder, 5g
• 3 tablespoons Hot water

For the topping

• ½ cups heavy whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoons matcha powder

Instructions

1. Put the graham crackers in a ziplock bag and crush them to powder.
2. Add applesauce to the ziplock bag and mix well with the powdered graham cracker until moist. 
3. Put the graham cracker mixture on the bottom of 8oz glass cups and flatten. Rest the cups in the refrigerator until needed.
4. In a small cup, add matcha powder and hot water and mix until the matcha powder becomes a paste. Set it aside.

5. In a large bowl, mix soft cream cheese and granulated sugar and mix well.

6. Add silken tofu to the cream cheese mixture and mix until smooth, then add lemon juice and combine well.

7. In a small bowl, add gelatin powder and 3 tablespoons of hot water and mix until all gelatin dissolves.

8. Add a small amount of cream cheese mixture to the gelatin and mix well, then pour the gelatin mixture back into the cream cheese mixture. Combine well.

9. In the matcha paste, add a small amount of cream cheese mixture and mix it well. Once the matcha paste becomes runny, add the matcha mixture to the entire cream cheese mixture. Combine well.

10. Pour the matcha cream cheese mixture into the chilled glass cups. Chill the matcha cheesecake cups for at least an hour until it hardens.

11. For the topping, in a large bowl add heavy whipping cream and powdered sugar and whip until stiff peaks form.

12. Put the whipping cream in a piping bag and pipe it on top of each matcha cheesecake cup.

13. Dust with some matcha powder and enjoy!

If you like this matcha cheesecake cup recipe, you may also like:

• Japanese soufflé Cheesecake – Low-Calorie Version
• Cottage Cheesecake Cups with Oreo
• Keto Lemon Bar

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Matcha Cheesecake Cups Recipe

This matcha cheesecake cup recipe feature a smooth cream cheese filling, delicately infused with the essence of matcha.

Course Dessert

Cuisine American

Keyword Cheesecake, matcha

Prep Time 1 hour hour

Rest Time 1 hour hour

Total Time 2 hours hours

Servings 4 servings

Calories 223kcal

Equipment

• 1 Ziplock bag
• 4 8oz. glass cups
• 1 Small cup
• 2 Large bowl
• 1 Whisk
• 1 Spatula
• 1 Hand mixer/stand mixer
• 1 Piping bag
• 1 sifter

Ingredients

For the crust

• 3 sheets graham cracker 50g
• 1½ tablespoons unsweetened apple sauce

For the matcha cheesecake

• 3.5 oz. reduced fat Cream Cheese 100g, room temperature
• 7 oz. silken tofu 200g
• 3-3½ tablespoons granulated sugar 50-60g
• 1 tablespoon lemon juice 15ml
• 1 tablespoon matcha powder 6.5g
• 2½ teaspoons hot water for matcha powder
• 1½ teaspoons gelatin powder 5g
• 3 tablespoons hot water for gelatin

For the topping

• ½ cups heavy whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoons matcha powder

Instructions

• Put the graham crackers in a ziplock bag and crush them to powder.
• Add applesauce to the ziplock bag and mix well with the powdered graham cracker until moist. 
• Put the graham cracker mixture on the bottom of 8oz glass cups and flatten. Rest the cups in the refrigerator until needed.
• In a small cup, add matcha powder and hot water and mix until the matcha powder becomes a paste. Set it aside.
• In a large bowl, mix soft cream cheese and granulated sugar and mix well.
• Add silken tofu to the cream cheese mixture and mix until smooth, then add lemon juice and combine well.
• In a small bowl, add gelatin powder and 3 tablespoons of hot water and mix until all gelatin dissolves.
• Add a small amount of cream cheese mixture to the gelatin and mix well, then pour the gelatin mixture back into the cream cheese mixture. Combine well.
• In the matcha paste, add a small amount of cream cheese mixture and mix it well. Once the matcha paste becomes runny, add the matcha mixture to the entire cream cheese mixture. Combine well.
• Pour the matcha cream cheese mixture into the chilled glass cups. Chill the matcha cheesecake cups for at least an hour until it hardens.
• For the topping, in a large bowl add heavy whipping cream and powdered sugar and whip until stiff peaks form.
• Put the whipping cream in a piping bag and pipe it on top of each matcha cheesecake cup.
• Dust with some matcha powder and enjoy!

The post Matcha Cheesecake Cups Recipe appeared first on Simply A Homebody.

What is matcha?

In case you are wondering what matcha is, it is a high-grade green tea ground into powdered form.

When you shop for matcha powder, you’ll notice there are two major grades of matcha, ceremonial grade and culinary grade. Culinary grade matcha powder is usually cheaper than ceremonial grade because they are lower in quality. Ceremonial grade has better taste and the more vibrant green color you’ll want for your roll cake.
Matcha powder can be purchased at local Asian grocery stores or online like Amazon.

How to make a patterned roll cake?

A pattern on a roll cake can be created by piping colorful pastes onto a parchment-lined jelly roll pan and freezing them then layering on roll cake batter. After that, bake the cake and peel off the parchment paper and you’ll see the pattern transferred to the cake! To finish up, roll up the cake with a tasty filling:) I’ve explained the detailed steps in the recipe section.

If you want to use the same flower pattern template that I used, you can download it from here:

For this matcha roll cake, I adapted the matcha Swiss roll recipe from JustOneCookbook.com.

Ingredients

For the decorating paste

• 2 tablespoons unsalted butter, soft but not melted, 30g
• 2½ tablespoons granulated sugar, 30g
• 1/3 cups cake flour, sifted, 40g
• 1 egg white, large
• Pink food coloring

For the matcha cake

• 4 large eggs
• ¾ cups cake flour, 90g
• ½ teaspoons baking powder, 2g
• 2 tablespoons matcha (green tea powder), 12g
• ½ cups granulated sugar, 100g, separated to ¼ cup each
• 2 tablespoons warm milk, 30ml

For the whipped cream filling

• 1 cup heavy whipping cream, 240ml
• 2 tablespoons powdered sugar, 16g
• ½ teaspoons pure vanilla extract, 2.5ml

For the matcha mochi

• ¾ cups Mochiko, 100g
• 4 tablespoons granulated sugar,  50g
• 1 teaspoon matcha (green tea powder), 3g
• ¾ cups water, 180ml
• Some cornstarch for dusting

How to make this matcha roll cake

For the decorating paste

1. Lightly butter or grease the bottom and sides of a 15 by 10-inch jelly roll pan. Place any templates you like and put parchment paper over it, or you can line parchment paper with your design traced onto the backside with thick pencil lines.

2. To make a paste, with a spatula or wooden spoon, mix softened butter and sugar together until you get a smooth paste.

3. Add flour and mix until partially incorporated, then add egg white and mix until smooth. Paste should have a buttercream-like consistency.

POINT: Make sure there are no large lumps. If there are, straining the paste is recommended.

4. Divide the paste into two portions. Leave one half as plain and add pink food colorings to the rest and mix well. 

5. Transfer the plain and pink pastes into separate piping bags. Snip the tips off about 2mm.

6. Carefully pipe design onto parchment paper.

7. Place the pan in the freezer to allow the design to set while you prepare the rest of the batter.

For the matcha cake

1. Preheat oven to 350ºF/175ºC.
2. Separate the egg yolks and whites into two bowls. Keep the egg whites in the refrigerator, and the egg yolk at room temperature.
3. Using a fine-mesh sieve, sift the cake flour, baking powder, and matcha (green tea) powder over a large mixing bowl. Set it aside.

4. In a separate large bowl, mix the egg yolks and half of the sugar (¼ cup, 50 g) and whisk until the egg mixture becomes lightened in color and double in volume. Set it aside.

5. In another bowl, beat the cold egg whites with an electric hand mixer or stand mixer until foamy.

6. Gradually add the remaining sugar (¼ cup, 50 g) over three separate times and beat until stiff peaks form and egg whites are glossy.

7. Gently whisk in ⅓ of the egg whites to the egg yolk mixture until incorporated in the batter. Then add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula. 

8. Add the dry ingredients to the egg mixture. Fold in gently until just incorporated by using the silicone spatula.

POINT: Do not overmix the batter. Overmixing will cause the cake to turn out flat.

9. Add the warm milk and fold in until incorporated.

10. Take out the jelly roll pan with decorations from the freezer and pour the matcha batter over top of the frozen design, spreading the batter into an even layer using a large offset spatula. Tap the jelly roll pan a few times on your working surface to remove the air bubble inside the batter.

11. Bake for 10-12 minutes, or until an inserted toothpick comes out clean and the top of the cake springs back when touched. Be careful not to overbake to avoid cracking. 

12. Remove from oven. Quickly and carefully invert warm cake onto a piece of parchment backed by a solid surface like a large cutting board. Peel off parchment paper backing, revealing the design.

13. Place a new parchment paper on top of the warm cake. Flip cake over so the design is facing down.

14. Starting with the side of the cake without the design, carefully roll up the warm cake in the parchment paper. Doing this while the cake is still warm will mold the cake into a rolled shape and makes it easier to roll it back up later with the filling.

15. Let the rolled cake cool for about 1 hour or until completely cool to the touch.

For the whipped cream filling

1. Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.
2. In the chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed for 3-4 minutes until stiff peaks form.
3. Store the whipped cream mixture in a refrigerator until needed.

For the matcha mochi

1. In a microwave-safe bowl, mix mochiko, sugar, and matcha (green tea) powder.
2. Add water and mix until everything is dissolved completely.

3. Cover the bowl with plastic wrap or kitchen towel loosely. Microwave at full power for 2 minutes. Take it out and mix it with a wet spatula.

4. Cover and microwave for 30 more seconds until the dough becomes slightly translucent.

5. Generously dust the jelly roll pan you used to make the cake with cornstarch.

6. Transfer the matcha-flavored mochi dough onto the pan, and sprinkle more cornstarch onto the dough.

7. Shape the dough into one 10-inch wide cylinder. *Caution: It’s very hot!

8. Tap the mochi cylinder to remove excess cornstarch. Cover the mochi with plastic wrap and set it aside until needed.

For the assembly

1. Carefully unroll cake. You may need to hold it with your hand as it will try to roll back up. Spread the whipped cream filling into a thin even layer over the whole cake, leaving about 1/2 inch – 1 inch bare at the far end.
2. Place matcha mochi on the edge of the cake where you start rolling. Start rolling from the side with no patterns so that the patterns will end up outside the cake.

3. Gently roll up the cake, taking care not to use too much pressure so that the filling does not squeeze out the sides. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

When you are ready to eat

Cut into slices with a sharp knife (the design parts are harder than the cake itself. The slices will look best if you cut by pulling the knife gently towards you, letting the weight of the knife do the cutting; it may take a few strokes to get through the firmer design parts. Try not to saw back and forth or press down or the design will compress into the cake).

Storing matcha roll cake

If tightly wrapped and refrigerated, the matcha roll cake will last up to 3 days.

If you like this matcha cake roll, you may also like:

• Hello Kitty Cake Roll – A step by step recipe with a template
• Matcha Mille Crepe Cake – Low-Calorie Version
• Matcha Panna Cotta

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Matcha Roll Cake with Mochi

This fluffy matcha roll cake is flavored with ceremonial grade matcha and filled with semi-sweet whipped cream and chewy matcha mochi. The outside is decorated with pink flower patterns using simple techniques.

Course Dessert

Cuisine Japanese

Keyword Cake

Prep Time 1 hour hour 45 minutes minutes

Cook Time 15 minutes minutes

Resting time 3 hours hours

Total Time 5 hours hours

Servings 10

Equipment

• 15" x 10" Jelly Roll Pan
• Parchment paper
• Silicone Spatulas
• Wooden Spoon Optional
• Large bowls
• Small bowls
• Piping Bags
• Fine-mesh Sieve
• Electric Hand Mixer or Stand Mixer
• Whisk
• Plastic wrap

Ingredients

For the decorating paste

• 2 tablespoons unsalted butter soft but not melted, 30g
• 2½ tablespoons granulated sugar 30g
• ⅓ cups cake flour sifted, 40g
• 1 egg white large
• pink food coloring

For the matcha cake

• 4 eggs large, separate to yolk and white
• ¾ cups cake flour 90g
• ½ teaspoons baking powder 2g
• 2 tablespoons matcha (green tea) powder 12g
• ½ cups granulated sugar 100g, separated to 1/4 cup each
• 2 tablespoons warm milk 30ml

For the whipped cream filling

• 1 cup heavy whipping cream 240ml
• 2 tablespoons powdered sugar 16g
• ½ teaspoons pure vanilla extract 2.5ml

For the matcha mochi

• ¾ cups mochiko 100g
• 4 tablespoons granulated sugar 50g
• 1 teaspoon matcha (green tea) powder 3g
• ¾ cups water 180ml
• corn starch for dusting

Instructions

For the decorating paste

• Lightly butter or grease the bottom and sides of a 15 by 10-inch jelly roll pan. Place any templates you like and put parchment paper over it, or you can line parchment paper with your design traced onto the backside with thick pencil lines.
• To make a paste, with a spatula or wooden spoon, mix softened butter and sugar together until you get a smooth paste.
• Add flour and mix until partially incorporated, then add egg white and mix until smooth. Paste should have a buttercream-like consistency. Make sure there are no large lumps. If there are, straining the paste is recommended.
• Divide the paste into two portions. Leave one half as plain and add pink food colorings to the rest and mix well. 
• Transfer the plain and pink pastes into separate piping bags. Snip the tips off about 2mm.
• Carefully pipe design onto parchment paper.
• Place the pan in the freezer to allow the design to set while you prepare the rest of the batter.

For the matcha cake

• Preheat oven to 350ºF/175ºC.
• Separate the egg yolks and whites into two bowls. Keep the egg whites in the refrigerator, and the egg yolk at room temperature.
• Using a fine-mesh sieve, sift the cake flour, baking powder, and matcha powder over a large mixing bowl. Set it aside.
• In a separate large bowl, mix the egg yolks and half of the sugar (¼ cup, 50 g) and whisk until the egg mixture becomes lightened in color and double in volume. Set it aside.
• In another bowl, beat the cold egg whites with an electric hand mixer or stand mixer until foamy.
• Gradually add the remaining sugar (¼ cup, 50 g) over three separate times and beat until stiff peaks form and egg whites are glossy.
• Gently whisk in ⅓ of the egg whites to the egg yolk mixture until incorporated in the batter. Then add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula. 
• Add the dry ingredients to the egg mixture. Fold in gently until just incorporated by using the silicone spatula. Do not overmix the batter. Overmixing will cause the cake to turn out flat.
• Add the warm milk and fold in until incorporated.
• Take out the jelly roll pan with decorations from the freezer and pour the matcha batter over top of the frozen design, spreading the batter into an even layer using a large offset spatula. Tap the jelly roll pan a few times on your working surface to remove the air bubble inside the batter.
• Bake for 10-12 minutes, or until an inserted toothpick comes out clean and the top of the cake springs back when touched. Be careful not to overbake to avoid cracking. 
• Remove from oven. Quickly and carefully invert warm cake onto a piece of parchment backed by a solid surface like a large cutting board. Peel off parchment paper backing, revealing the design.
• Place a new parchment paper on top of the warm cake. Flip cake over so the design is facing down.
• Starting with the side of the cake without the design, carefully roll up the warm cake in the parchment paper. Doing this while the cake is still warm will mold the cake into a rolled shape and makes it easier to roll it back up later with the filling.
• Let the rolled cake cool for about 1 hour or until completely cool to the touch.

For the whipped cream filling

• Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.
• In the chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed for 3-4 minutes until stiff peaks form.
• Store the whipped cream mixture in a refrigerator until needed.

For the matcha mochi

• In a microwave-safe bowl, mix mochiko, sugar, and matcha (green tea) powder.
• Add water and mix until everything is dissolved completely.
• Cover the bowl with plastic wrap. Microwave at full power for 2 minutes. Take it out and mix it with a wet spatula.
• Cover and microwave for 30 more seconds until the dough becomes slightly translucent.
• Generously dust the jelly roll pan you used to make the cake with cornstarch.
• Transfer the matcha-flavored mochi dough onto the pan, and sprinkle more cornstarch onto the dough.
• Shape the dough into one 10-inch wide cylinder. *Caution: It’s very hot!
• 8. Tap the mochi cylinder to remove excess cornstarch. Cover the mochi with plastic wrap and set it aside until needed.

For the assembly

• Carefully unroll cake. You may need to hold it with your hand as it will try to roll back up. Spread the whipped cream filling into a thin even layer over the whole cake, leaving about 1/2 inch – 1 inch bare at the far end.
• Place matcha mochi on the edge of the cake where you start rolling. Start rolling from the side with no patterns so that the patterns will end up outside the cake.
• Gently roll up the cake, taking care not to use too much pressure so that the filling does not squeeze out the sides. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

The post Matcha Roll Cake with Mochi appeared first on Simply A Homebody.

What is mille crepe cake?

A traditional mille crepe cake is made with layers of thin crepes and thin layers of pastry cream in between. The crepes are made with flour, butter, sugar, milk, and eggs.

What’s special about this matcha mille crepe cake?

This matcha mille crepe cake features layers of paper-thin matcha crepes with sweet vanilla pudding. It’s also dusted with a generous amount of matcha powder on top. 

This recipe is completely butter-free and sugar-free, and oat flour is the main ingredient of matcha crepes to add more nutrients.

Standard mille crepe cakes have 222 calories per serving on average^[1], but my low-calorie version is only 117 calories! 

Ingredients List

• Oat flour
• Large Eggs
• Water
• Kosher Salt
• Whey protein powder – vanilla flavor
• Macha Powder
• Jell-O sugar free fat free vanilla pudding mix
• Fat-free milk

Instructions

1. In a large bowl, whisk oat flour, matcha powder, kosher salt, and vanilla flavor protein powder. Mix in eggs.

2. Gradually add water and chill the batter in a refrigerator for at least an hour. *Initially the batter may look too watery but resting helps thicken it.

3. Lightly grease a 12-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ⅓ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Let the sheet of crepe cool on parchment paper.

4. Lightly grease a 10-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Repeat until all of the crepe batter is used – you should have about 10 sheets of 10-inch crape. Let them cool on parchment paper.

5. Next, prepare Jello vanilla pudding following the instruction on the box. Rest the pudding in a refrigerator for at least 5 minutes until it thickens.

6. Spread a large sheet of plastic wrap, at least a few inches wider than the 12-inch crepe, on a working surface. Place the 12-inch crape on the plastic wrap, and spread vanilla pudding on top. Keep stacking the 10-inch crepes on top with vanilla pudding between each layer until all crepes are layered.

7. Wrap the entire crepe cake with plastic wrap all around by carefully folding the edges. Rest it in a refrigerator for at least 2 hours.

8. Open up the plastic wrap and flip the crepe cake on a large plate or a serving surface. Dust the top with some matcha powder and enjoy!

How to store this matcha mille crepe cake?

Store in an airtight cake container or covered tightly with plastic wrap on a plate in the fridge. The crepe cake stays fresh for up to 3 days.

If you like this low-calorie matcha mille crepe, you may also like:

• Blueberry Scone with Lemon Glaze – Low Calorie
• Keto Lemon Bar
• Mini Cream Puffs – 0 Carbs and 0 Sugar

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Matcha Mille Crepe Cake – Low-Calorie Version

This low-calorie matcha mille crepe cake looks fancy but it’s so easy to make. If you are a matcha fan and also calorie-conscious, this is a must-try!

Course Snack

Cuisine Japanese

Keyword crepe

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting time 3 hours hours

Servings 8 slices

Calories 117kcal

Equipment

• Large bowls
• 12-in frying pan
• 10-in frying pan
• Whisk
• Spatula
• Plastic wrap

Ingredients

For the crepe

• 1 cup oat flour 90g
• 3 eggs large
• 1½ cups water 350ml
• ¼ teaspoons Kosher salt 1.5g
• 1 scoop vanilla flavor whey protein powder 30g
• 2 tablespoons matcha powder 15g

For the pudding

• ½ packets 42 gram of Jell-O sugar-free fat-free vanilla pudding mix You can also use a whole container of 28g packet version. Follow the instructions on the box to prepare the pudding.
• 1½ cups fat-free milk 350ml

For the decoration

• 2 teaspoons matcha powder preferably ceremonial grade

Instructions

• In a large bowl, whisk oat flour, matcha powder, kosher salt, and vanilla flavor protein powder. Mix in eggs.
• Gradually add water and chill the batter in a refrigerator for at least an hour. *Initially the batter may look too watery but resting helps thicken it.
• Lightly grease a 12-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ⅓ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Let the sheet of crepe cool on parchment paper.
• Lightly grease a 10-inch pan on medium heat. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan. Tip the pan to cover the entire bottom surface. Cook until the edge of the crepe starts to lift on its own, then flip it and cook 30 seconds more. Repeat until all of the crepe batter is used – you should have about 10 sheets of 10-inch crape. Let them cool on parchment paper.
• Next, prepare Jello vanilla pudding following the instruction on the box. Rest the pudding in a refrigerator for at least 5 minutes until it thickens.
• Spread a large sheet of plastic wrap, at least a few inches wider than the 12-inch crepe, on a working surface. Place the 12-inch crape on the plastic wrap, and spread vanilla pudding on top. Keep stacking the 10-inch crepes on top with vanilla pudding between each layer until all crepes are layered.
• Wrap the entire crepe cake with plastic wrap all around by carefully folding the edges. Rest it in a refrigerator for at least 2 hours.
• Open up the plastic wrap and flip the crepe cake on a large plate or a serving surface. Dust the top with some matcha powder and enjoy!

The post Matcha Mille Crepe Cake – Low-Calorie Version appeared first on Simply A Homebody.

When I was at a local grocery store, I found this interesting product in a refrigerator, Silk ULTRA. It is soy milk that contains 20 grams of protein per cup.

It tasted good on its own but I was also excited to try a new protein-rich recipe with this. So that’s how I decided to experiment with this matcha panna cotta.

What is panna cotta?

Panna cotta is one of the best-known Italian desserts. Panna cotta means “cooked cream” and is made of cream and sugar. ^[1] It comes in different versions and flavors and often tastes delicately sweet and has a smooth texture.

What is special about this matcha panna cotta recipe?

Usually, panna cotta is made with heavy cream. In this version, I used protein-rich soy milk instead and also added Greek yogurt for extra proteins. From this tasty dessert, you can get 9 grams of protein per serving!

Also, if you are used to the fruity versions of panna cotta, this matcha version can be a pleasant surprise. Matcha adds a unique, earthy flavor to the panna cotta, and it is a great alternative way of enjoying this dessert.

What is matcha and where can I buy it?

Matcha is a high-grade green tea ground into powdered form ^[2]. Matcha powder can be purchased online or locally at retailers like Walmart, Whole Foods, and Trader Joe’s.

Ingredients Used

• Powdered gelatin
• Silk soy milk ULTRA
• Fat-free Greek yogurt
• Matcha powder
• Granulated sugar
• Vanilla extract
• (Optional) Heavy whipping cream
• (Optional) Powdered sugar

How to make matcha panna cotta

Place gelatin in a small bowl and sprinkle water over gelatin. Stir and set aside.

In a large bowl, stir together Greek yogurt, matcha powder, and 1 cup of Silk soy milk ULTRA until smooth. Set aside.

In a medium saucepan, heat the remaining 1 cup of Silk soy milk ULTRA and sugar over medium heat until it begins to simmer and sugar is dissolved. Do not let it come to a boil.

Remove from heat and stir in gelatin mixture. Whisk until gelatin dissolves. 

Combine the yogurt mixture and the heated soy milk mixture together until creamy. Add vanilla extract and mix.

Pour the mixture into containers of your choice. Cover them and place in refrigerator for 4-5 hours or until set.

(Optional) Whip heavy whipping cream and powdered sugar and pipe it on top of the panna cotta. Dust each container with matcha powder.

If you like this matcha panna cotta recipe, you may also like:

• Healthy Baked Donut
• Egg and Cheese soufflé – Easy Recipe
• Brownie Bites – Packed with Protein

Print

Matcha Panna Cotta

This protein-rich matcha panna cotta is smooth, super easy to make, and packed with 9 grams of protein per serving. The matcha flavor goes well with creamy soy milk and tangy Greek yogurt. Enjoy with a little whipped cream and extra matcha powder!

Course Dessert

Cuisine Italian

Keyword panna cotta

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting 5 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 8

Calories 153kcal

Equipment

• Small bowl
• Large bowl
• medium saucepan
• glass containers / ramekins

Ingredients

For the matcha panna cotta

• 1 envelope Knox gelatin powder 8g
• 3 tablespoons water
• 2 cups Silk soy milk ULTRA 475ml
• 1 cup fat-free Greek yogurt 285g
• 1 tablespoon matcha powder
• ½ cup granulated sugar 100g
• 2 teaspoons vanilla extract

For the decoration (optional)

• ½ cup heavy whipping cream 120g
• 2-3 tablespoons powdered sugar
• some matcha powder

Instructions

For the matcha panna cotta

• Place gelatin in a small bowl and sprinkle water over gelatin. Stir and set aside.
• In a large bowl, stir together Greek yogurt, matcha powder, and 1 cup of Silk soy milk ULTRA until smooth. Set aside.
• In a medium saucepan, heat the remaining 1 cup of Silk soy milk ULTRA and sugar over medium heat until it begins to simmer and sugar is dissolved. Do not let it come to a boil.
• Remove from heat and stir in gelatin mixture. Whisk until gelatin dissolves. 
• Combine the yogurt mixture and the heated soy milk mixture together until creamy. Add vanilla extract and mix.
• Pour the mixture into containers of your choice. Cover them and place in refrigerator for 4-5 hours or until set.

For the decoration (optional)

• Whip heavy whipping cream and powdered sugar and pipe it on top of the panna cotta.
• Dust each container with matcha powder.

The post Matcha Panna Cotta appeared first on Simply A Homebody.