Recipe：Matcha Nama-Yatsuhashi

 

Matcha Cake Features

Feature Description
Product Name (example) Tricolor Bean Matcha Cake
Size 6cm diameter, individually packaged
Key Ingredients Kyoto matcha, Hokkaido red bean paste, Japanese wheat flour
Bean Variety Uses three types: red azuki, white beans, and green peas
Flavor Profile Balanced harmony of rich matcha bitterness and gentle bean sweetness
Texture Two-layer structure: smooth mousse top and moist base
Appearance Glossy glaze topped with colorful three-bean garnish
Storage Keep refrigerated (below 5°C); best consumed within 3 days
Ideal Occasions Perfect for tea gatherings, gifts, café menus, or seasonal offerings

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Ingredients Table ｜6 pieces, 6cm diameter材料表


Click photo to enlarge

Bottom Layer: Matcha Cake Base

Ingredient Amount Notes
Cake flour 60g Sift before use
Sugar 40g White sugar or granulated
Egg 1 (approx. 50g) Room temperature
Milk 30ml Room temperature
Melted butter 20g Unsalted preferred
Matcha powder 6g High-quality matcha
Baking powder 2g About 1/2 tsp
Salt A pinch Enhances flavor

Top Layer: Matcha Cream (Mousse)

Ingredient Amount Notes
Heavy cream (35–42%) 150ml Well chilled
Sugar 20g Mild sweetness
Matcha powder 4g Dissolve in warm water
Gelatin 3g Bloom before use
Water (for gelatin) 15ml To dissolve gelatin
Tricolor beans (red, white, green) As needed For topping

Baking and Cream Layer Timing

Step Advice
Preparing the mold Line 6cm ring molds with parchment paper. Use bottomless molds on a baking tray.
Pouring the batter Fill up to 70% of the mold. Leave room for rising during baking.
Baking temperature & time Bake at 170°C (338°F) for 12–15 minutes. Check with a toothpick—if clean, it's done.
Cooling after baking Let cool in the mold. Once room temperature, remove and chill in fridge for 30+ minutes.
When to add cream Only after the base is fully cooled. Warm cake may melt or destabilize the cream layer.
Finishing tip Level the surface before piping cream for a clean, professional finish.


Nappage Ingredients Table ｜For 6 cakes (6cm diameter)

Matcha cream (such as mousse or whipped layers) is not baked in the oven. Only the bottom layer—the matcha cake base—is baked. The cream should be added after the cake has completely cooled.

Reasons and key points:

  • Matcha cream is typically made with gelatin and heavy cream, designed for cold preparation. Heating it may cause separation or collapse.
  • If placed on a warm cake, the cream may melt and the layers may lose their structure. Therefore, it must be added after proper cooling.
  • To preserve both the visual elegance and smooth texture, it is ideal to finish the cake in a chilled state.
Ingredient Amount Notes
Water 40ml Base liquid
Sugar 20g Granulated sugar recommended
Gelatin 2g Powdered gelatin
Water (for blooming) 10ml To bloom gelatin
Apricot jam (optional) 1 tsp Enhances shine and clarity
Lemon juice (optional) A few drops Adds brightness and improves transparency

 

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