Monthly Archives: March 2014

Matcha and Black Sesame Cups

“It’s not easy being green.”


This was supposed to be a Saint Patrick’s Day recipe, but I guess this is a little bit overdue for that now. The idea of featuring a green coloured dessert in UCL for Saint Patrick’s Day struck my mind this weekend, but the idea of making matcha and black sesame cups was a very last minute thought. I was initially planning on making a green tea white chocolate bark with black sesame seeds to keep things simple, but for some reason, the plan just evolved into an Asian version of Reese’s peanut butter cups.


After all, I might as well go all out with the ideas when I have ridiculously insane amount of white chocolate! Don’t even ask…


I know matcha is often paired with red bean when it comes to desserts, but I don’t like really like red bean.  If you ask me, I think the real pairing should be matcha and black sesame. They’re a matcha made in heaven, okay? (just like me and you)


Anyways, after repeatedly testing the recipe (the first few attempts turned out too sweet for my liking) and obsessively taking photos of the matcha and black sesame cups, I now present you the recipe.

– Ricelessasian


Matcha and Black Sesame Cups (makes about 12 mini cups)


For the matcha chocolate:
150 g white chocolate or white candy melting wafers
1-1.5 tbsp. matcha powder (depending on your taste)

For the black sesame filling:
5 tbsp. black sesame powder
1 tbsp. agave nectar
1 tbsp. water

Roasted black sesame seeds


  1. Prepare a mini cupcake pan lined with cupcake liners.
  2. In a small bowl, combine black sesame seeds, agave nectar, and water.
  3. Melt white chocolate or candy melting wafers using a double boiler or by microwaving white chocolate or candy melting wafers in 30 second intervals, stirring gently in between. Mix the matcha powder with the melted white chocolate or candy melting wafers.
  4. Mold black sesame filling into small flat circles. Using two small spoons, pour a thin layer of the matcha chocolate into the cupcake liners. Top this layer with the molded black sesame filling and slightly press it against the matcha chocolate. Layer the top of the black sesame filling with a thin layer of matcha chocolate.  Do not fill the whole cupcake liner; only fill it halfway. Tap cupcake pan on a flat surface to flatten the top of the matcha and black sesame cups. Garnish with roasted black sesame seeds.
  5. Refrigerate and serve when the matcha and black sesame cups have hardened.

NOTE: Depending on the type of chocolate you use, you might need to temper it.


Nigerian Snack: Chin Chin


Ricelessasian here! Matchachoco and I have been extremely busy with schoolwork lately, and we haven’t really have the time to update the blog. Luckily, most of our schoolwork and school-related activities revolve around food, so we haven’t really been depriving ourselves with our baking and cooking urges :). For one of our courses, our major group assignment was to select a country and research about its food and culture. Our presentation was about the food and culture of Nigeria, and we served the class some samples of Nigeria’s popular dishes: Jollof rice (tomato rice), efo riro (vegetable soup), and chin chin (fried dough). Our team cooked all of these wonderful dishes from scratch!


We’re glad that the food was well-received, and one student even asked for the recipe for chin chin, a popular fried dough snack in Nigeria. It tastes similar to a doughnut, but it has a crispy texture. Since it was a hit in class, we figured we should definitely feature it in UCL 🙂 .

Keep calm and eat Jollof rice,

– Ricelessasian

P.S. Even Ricelessasian eats rice sometimes.

IMG_2646IMG_2648Chin chin
Adapted from Dobby’s Signature


550 g all-purpose flour
150 g (~1/2 cup + 2 tbsp.) butter
150 g (~2/3 cup) granulated sugar
1/2 cup 2% milk
2 eggs
1 tsp. vanilla extract
1/4 tsp. salt
2 cups vegetable oil
1 tsp. nutmeg


  1. In a medium sized bowl, mix together flour, sugar, salt and butter with your hands until you get a bread crumb consistency.
  2. Make a well in the middle of mixture and pour in whisked eggs. Mix the ingredients again with your hands.
  3. Pour the milk and the vanilla extract into the mixture, and continue to work with the mixture with your hands until you form pliable dough. If the dough is too sticky, add some flour until you get a pliable dough. Knead the dough until it has an elastic feel.
  4. Flour a clean board, and roll out the dough with a rolling pin. Cut the dough into square pieces with a knife.
  5. Heat the oil in a pan. To test if the oil is hot enough, drop piece of dough into the oil and check if it sizzles. When the oil is hot enough, fry the dough in batches. Avoid overcrowding the pan. The chin chin is ready when it turns golden brown. Transfer to a plate covered with paper towel and leave to cool at room temperature.
  6. Serve the chin chin or store them in an airtight container to snack on later.