Matcha Kek Batik
As an interactive multimedia designer, Nicole's keen eye for visuals is translated into baking, one of her recent pastime pursuits that she picked up during the Movement Control Order (MCO). Since the reignition of her passion in baking and a bread-lover herself, she started to create her own recipes such as breads, desserts and drinks. Her recipes a must-try for anyone who wants to learn, as they are simple, down-to-earth and achieves that deliciously eye-catching result.
"What makes baking enjoyable is when my creations look appetising and visually appealing in the photo."
Nicole / @nicoleyong93
INTERVIEW WITH @NICOLEYONG93
Serving: 8 pieces
Preparation time: 10 min
Cooking time: 7 min
Chill time: 1 hour
Total time: 1 hour 17 min
3 Tbsp YURI / Matcha Powder
100g Marie Biscuits
125g Unsalted Butter (diced)
153g Condensed Milk
Edible Dried Rose
Method To Assemble
- Break up the Marie Biscuits into small pieces.
- In a pot, melt the unsalted butter over low heat.
- Pour in condensed milk and YURI / Matcha Powder. Mix until combined and there’s no trace of powder.
- Add in the Marie Biscuits and turn off the heat.
- Stir until all the biscuits are coated with the matcha mixture, then transfer to a 4 x 5 inch container lined with parchment paper.
- Use a spatula or spoon to press the mixture and even out the surface. Sprinkle some coarse salt on top.
- Chill in the fridge for at least 1 hour.
- Remove the cake from the container and parchment paper. Cut into 8 pieces evenly.
- Sprinkle some edible dried roses as a finishing touch.
SHOP YURI / MATCHA POWDER HERE