MATCHA TIRAMISU

Image

Matcha Tiramisu

MASAK - MASAK
B.I.G
x
NIKO NEKO


"I’ve learnt culinary arts at UiTM Penang and undergone industrial training. I had practiced the arts of culinary through rigid training . It has been physically and mentally strangling but I realized I am very passionate about cooking and I am excited to learn more .  I enjoy best when I’m working and interacting with customers as they open up opportunities and room for improvement. I also value the customers’ opinions.  I became an instructor for Masak-Masak and have loved it ever since."

Syaza Qistina

Masak-Masak Instructor cum R&D Executive

Website: big.com.my/masak-masak/



Interview with Chef Qistina of MASAK-MASAK B.I.G


The sweetest memory of being a culinary chef?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and ingredients in my desserts. For example I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

Image
Image

The sweetest memory of being a culinary chef?

I was never a dessert person as I was a very picky eater. When I bake my own desserts I would choose what flavours and ingredients in my desserts. For example I would substitute maple syrup for sugar or brown sugar for caster sugar in my bakes.

My biggest motivation to bake is to see my customers indulge in my bakes and appreciate them.

Image

The challenges of being a culinary chef?

I would say sometimes customers’ criticism is one of the challenges being a culinary chef. It is difficult to please everybody.

Image

How adventurous are you in trying out new ingredients in baking/cooking?

I would say I’m quite daring in trying and testing out new ingredients in my kitchen. I will try to use it in any way, whichever possible till I get the results that I wanted.

Image

Tell us about how you came out with the idea for each of the Matcha & Houjicha pastry recipes made for this collaboration.

It’s simple, once you have a good ingredient, you can create any dish that you want. For example, I incorporate Houjicha powder in my crème brulee recipe and the results was very intriguing and wonderful to the taste buds.

Image

What do you think of YURI / Matcha? How does YURI / Matcha work with your pastries?

It is one of the best matcha powder that I’ve ever work with. The fine texture blends easily in my baking goods. In addition to that,  the strong flavor and the vibrant color made the pastries looks so good and tempting to eat!

Image

Motivational message to inspire people out there to start baking.

Be adventurous, feel free to try something new, spend a little bit of time creating your own dessert and I can promise you, it’s all worth it.

Image

The challenges of being a culinary chef?

I would say sometimes customers’ criticism is one of the challenges being a culinary chef. It is difficult to please everybody.


How adventurous are you in trying out new ingredients in baking/cooking?

I would say I’m quite daring in trying and testing out new ingredients in my kitchen. I will try to use it in any way, whichever possible till I get the results that I wanted.

Image
Image

Tell us about how you came out with the idea for each of the Matcha & Houjicha pastry recipes made for this collaboration.

It’s simple, once you have a good ingredient, you can create any dish that you want. For example, I incorporate TSUBAKI / Houjicha powder in my crème brulee recipe and the results was very intriguing and wonderful to the taste buds.


What do you think of YURI / Matcha? How does YURI / Matcha work with you pastries?

It is one of the best matcha powder that I’ve ever work with. The fine texture blends easily in my baking goods. In addition to that,  the strong flavor and the vibrant color made the pastries looks so good and tempting to eat!

Image
Image

Motivational message to inspire people out there to start baking.

Be adventurous, feel free to try something new, spend a little bit of time creating your own dessert and I can promise you, it’s all worth it.



Recipe

Matcha Tiramisu

by Masak-Masak, B.I.G



Prep Time: 10 minutes
Yield: 4



Ingredients

16 – 20 nos ladyfingers
2 tsp YURI / Matcha Powder
133 g mascarpone cheese
40 g icing sugar, sifted
89 g whipping cream
2 g gelatine powder
10 g water

Matcha Syrup

1 tbsp YURI / Matcha Powder
3 cups water
1/2 cup caster sugar
YURI / Matcha Powder for dusting
White chocolate, grated



Method To Assemble

  1. Matcha Syrup: Combine all ingredients in a saucepot and let it boil. Once the sugar has melted, remove from heat and let it cool completely.
  2. Place water in a bowl and sprinkle with gelatine powder. Let it stand for a few minutes until it blooms. Microwave the gelatine mixture until it has fully melted.
  3. Using whisk or hand mixer, whip whipping cream with icing sugar until it reaches soft peak.  Add in melted gelatine and YURI /  Matcha Powder and continue whisking until incorporated.
  4. Place mascarpone cheese to a bowl and fold in whipped cream.
  5. Spoon a few tablespoon of the mascarpone cheese mixture onto the base of the loaf pan. Grate white chocolate on top of the mascarpone cheese. Dip ladyfingers in cooled matcha syrup and lay it flat on mascarpone cheese.
  6. Repeat steps with both cream mixture and sponge fingers until both has been used up, finishing with mascarpone cheese mixture.
  7. Dust the top with sifted YURI / Matcha Powder and refrigerate till completely set.



SHOP YURI / MATCHA POWDER HERE



YURI / MATCHA POWDER


Start Making Your Matcha Tiramisu Today With YURI / Matcha Powder.


SHOP NOW

Start Making Your Matcha Tiramisu Today With YURI / Matcha Powder.


SHOP NOW