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Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
Bright green matcha cakes filled with a creamy sweet surprise! These soft, fluffy wedges are lightly crispy on the outside and bursting with a luscious cream cheese and cranberry filling inside. The vibrant color, tangy-sweet contrast, and chewy texture make these treats irresistible for afternoon tea or a nourishing snack. Matcha lovers and dessert fans alike won’t want to miss this soft cake sensation!
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Recipe
x🧂 Ingredients:
Batter:
-
2 eggs
-
20g sugar
-
20g oil
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50g milk
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10g matcha powder
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60g cake flour (low-gluten flour)
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2g baking powder
Filling:
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Cream cheese (softened)
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Dried cranberries
👨🍳 Instructions:
-
Make the Batter
In a bowl, beat 2 eggs with 20g of sugar until pale and frothy. Add 20g oil and 50g milk. Sift in 10g matcha powder, 60g cake flour, and 2g baking powder. Mix until smooth with no lumps. -
Cook the Cakes
Preheat a non-stick pan on low heat. Pour a ladle of batter into the center to form a round pancake. Cover and cook slowly on low heat for 4–5 minutes until the surface forms bubbles and sets. -
Cool & Cut
Let the cakes cool slightly. Cut each round cake into quarters (wedge shapes). -
Fill with Cream & Cranberries
Slice each wedge open without cutting all the way through. Spread a generous layer of softened cream cheese inside and add a few dried cranberries for a sweet-tart burst. -
Serve
Plate and optionally sprinkle with powdered sugar or coconut flakes. Best enjoyed fresh with a glass of milk or tea.
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