Tuesday, September 17, 2013

Homemade Matcha (Green Tea) Ice-cream Mooncake

A few days ago, we bought Teochew yam mooncakes for our relatives. At our relatives' place, they opened the mooncake box, Pei Pei was happy to see the mooncake in her favourite colour - purple. Then Hao Hao said, "I want BLACK mooncake!"

Oh, where can I find BLACK mooncake??!

Suddenly, an idea came into my mind - I'm going to make ice-cream mooncake coated with chocolate!

As I made this decision on Sunday, by the time I went to Phoon Huat to look for mooncake moulds on Monday, there was only one type of mould, which costs $13.90. It is a bit out of my budget. So I bought a plastic mould ($2.20) that is meant for making konnyaku instead.

The ice-cream was made without ice-cream maker. 

The mooncakes were "sweating". They wanted to go back to the freezer, but unfortunately, they ended up in our stomachs!

Ingredients for Matcha (Green Tea) ice-cream:
3 egg yolks (What to do with the egg whites? I added them in the kids' porridge)
200 ml full cream milk
200 ml whipping cream
0.5 cup castor sugar
2 tablespoons Matcha powder (I bought the sweetened one from Isetan Supermarket)
(p.s. I only used 3 tablespoons of ice-cream for making the mooncake)

Ingredient for the mooncake "skin":
100 g dark chocolate (from Ikea) to make 3 mini mooncakes
(p.s. I made only 3 mini mooncakes for this experimental trial)


  1. Break the dark chocolate into small pieces. Melt the chocolate in microwave oven for 1 minute. Alternatively, you can put the chocolate into a small metal or ceramic bowl, and put in a hot water bath.
  2. Coat the mould with molten chocolate. Put the mould into the freezer.
  3. Warm the milk in a saucepan over low heat, do not boil it. Take a few spoonfuls of warm milk and mix with Matcha powder in a bowl, until the powder is dissolved. Add the mixture back to the saucepan of warm milk.
  4. Beat egg yolks and sugar in a big bowl. 
  5. Add the mixture from Step 4 into the saucepan of Matcha milk on stove with low heat, until the mixture coats the back of a spoon. After this, take out the mould from the freezer, coat it with second layer of chocolate. Put the mould into the freezer. The chocolate skin has to be thick enough (yes, need to be "thick-skinned") to prevent cracking when the mooncake is removed from the mould.
  6. Whip the cream until it is thick and stiff.
  7. Fold the mixture from Step 5 into the whipped cream using a spoon or spatula. Put the Matcha ice-cream into the freezer. Take it out for every 30 minutes to mix well, this minimises the formation of crystals in the ice-cream and improves the texture.
  8. When the chocolate in the mould is hardened, fill the ice-cream to about 80%. Freeze it until the ice-cream filling is hardened. Cover the ice-cream with molten dark chocolate.
  9. Freeze it for a few hours or overnight.

Happy Mid-Autumn Festival! 中秋節快樂!

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