Matcha and Black Sesame Cups

“It’s not easy being green.”

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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.

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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…

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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)

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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

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

Ingredients

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

Garnish:
Roasted black sesame seeds

Directions

  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.

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