Much Desserts

Putri Mandi, or “Bathing Princess,” is a traditional Indonesian dessert with glutinous rice dumplings, palm sugar, and coconut milk. Comfort in every bite with a sweet, nostalgic treat!

What makes this traditional Indonesian dessert have contrast and shine is the sweetness of the palm sugar filling meets the rich creaminess of coconut milk, creating a spoonful that’s both comforting and indulgent.

What is Putri Mandi?

Putri Mandi is one of those traditional Indonesian snacks (or jajanan pasar) that instantly makes you feel at home. It’s basically glutinous rice dumplings filled with sweet grated coconut and palm sugar, then served with creamy coconut milk sauce. Imagine soft, chewy rice balls swimming in a velvety coconut “bath,” comforting, simple, but so satisfying.

This dessert is often compared to klepon, the famous pandan glutinous rice balls coated in grated coconut. But unlike klepon, which is rolled in coconut, Putri Mandi gets its name from the way it “bathes” in creamy coconut milk, giving it such a poetic charm. Interestingly, some people also call it Bugis cake because the base ingredients are very similar: glutinous rice flour mixed with fresh coconut milk. The difference, however, is that Bugis cake comes neatly wrapped in banana leaves and is usually filled with rich, sweet coconut jam.

Literally, Putri Mandi means “Bathing Princess.” Cute, right? The name comes from the way the dumplings look—little round “princesses”, cute and pretty, floating gracefully in coconut milk, almost like they’re enjoying a bath.  This poetic naming style is so Indonesian; we love giving food playful names that make them sound more magical. While there’s no strict historical record of when it first appeared, this dessert has been passed down for generations and is especially popular during Ramadan or at family gatherings.

Why It’s Special

Putri Mandi is more than just a taste, but also it’s about memory and tradition. For many, it brings back childhood moments of snacking after school or enjoying a warm bowl at festive events. The chewy dumplings, the sweet coconut filling, and that slightly salty, creamy sauce—it all comes together in a spoonful that feels both nostalgic and indulgent. Whether you’re making it for the first time or reliving old memories, Putri Mandi is proof that the simplest desserts can carry the most heart.

What I love most about Putri Mandi is that it’s sweet but never too sweet—the balance is just right. You can enjoy it warm for a cozy, comforting treat, or chill it in the fridge for a few minutes to get a refreshing, cool bite that’s just as delicious.

Ready to try it? These pandan rice cakes with creamy coconut Vla are easier than they look. Make a batch and taste the tradition at home!

Equipment

• Steamer
• Blender

Ingredients of Putri Mandi

Rice Cakes

• Glutinous Rice Flour: This is the star ingredient that creates the chewy, bouncy texture of the rice cakes. It’s different from regular rice flour and is what makes Putri Mandi dumplings soft yet elastic.
• Rice Flour: Added to balance the chewiness. A little rice flour keeps the dumplings from being overly sticky and helps them hold shape.
• Salt: Just a pinch enhances the natural flavor
• Shredded Fresh Coconut: Mixed into the dough or used for coating, this adds a nutty aroma and texture contrast. Fresh coconut gives the best flavor compared to desiccated coconut
• Water:
• Pandan Leaves: Typically boiled in water before mixing to infuse fragrance. Pandan gives that signature Indonesian dessert aroma.

Coconut Filling

• Shredded Fresh Coconut: The base of the filling. It gives a juicy bite inside the dumpling, making it rich and satisfying.
• Palm Sugar: Provides a caramel-like sweetness with smoky undertones. When melted with coconut, it creates a gooey and aromatic filling.
• Water:
• Salt: Balances out the sweetness of the filling, giving it depth.
• Pandan Leaf: Cooked with the filling for fragrance—it turns a simple sweet mix into something truly aromatic.

Porridge; white cream “bathing”

• Rice Flour: Thickens the porridge, giving it a silky pudding-like consistency that surrounds the dumplings.
• Salt: A pinch of salt, but this is optional.
• Coconut Cream: Rich, velvety, and indulgent, coconut cream is the soul of this dish. It makes the porridge luxurious. Forms the “bath” for the dumplings. Rich and creamy, coconut milk balances the sweetness of the palm sugar filling and makes the dessert indulgent.
• Water
• Pandan Leaves: Infused during cooking to perfume the porridge with that classic Indonesian aroma. Also, as a garnish. Simmered with coconut milk to enhance aroma. It gives a naturally sweet, floral fragrance that makes the dish feel comforting and traditional.

How to Make Putri Mandi

Coconut Filling

First, prepare the filling. In a pan, combine all the coconut filling ingredients. Cook over low heat, stirring occasionally, until the water is absorbed but the mixture is still slightly damp. Remove from the heat and let it cool completely before using.

Rice Cakes

Next, make the rice cakes. In a bowl, combine the glutinous rice flour, rice flour, and salt.

Meanwhile, blend the pandan leaves with water until smooth, then strain. Pour the pandan juice over the shredded fresh coconut and knead lightly with your hands to release the aroma. Strain the mixture again so the pandan-coconut juice goes into the flour mixture. Stir until a smooth dough forms.

Take about 25 g of dough, roll it into a ball, and flatten it slightly. Place about ½ tablespoon of the coconut filling in the center, then seal and roll back into a ball. Repeat with the remaining dough and filling.

Grease a baking dish or steamer tray with coconut oil, then arrange the rice cakes inside. Steam over medium heat for 20–25 minutes until cooked through. Once done, brush the rice cakes lightly with oil to keep them soft and moist while you prepare the porridge.

Porridge (Coconut Vla)

Finally, make the porridge. In a saucepan, combine the rice flour and salt. Gradually pour in the coconut cream and water, stirring to avoid lumps. Add the pandan leaves and cook over medium heat, stirring continuously, until the mixture thickens into a smooth, custard-like texture.

To serve, pour the warm coconut Vla into a serving dish, then place the steamed rice cakes on top. Enjoy this comforting dessert while it’s fresh!

Recipe Notes

• Don’t overcook the dumplings, or they may lose their filling. Once they float, give them just a few extra minutes and remove.
• Add food-grade coloring: For prettier dumplings, add a few drops of food-grade coloring. When steamed, the natural green from pandan or suji can fade, so a touch of coloring will keep your Putri Mandi looking vibrant instead of pale.
• Storage: Best eaten fresh, but you can refrigerate for 1–2 days. Reheat gently in the coconut milk sauce before serving.
• Variations: Try different fillings like chocolate, jackfruit, or sweetened mung bean paste for a modern twist.

Try this Recipe!

Don’t forget to try this recipe, let me know if this recipe works, and make it your favorite menu to cook. You can save this recipe by signing up for my email list! Please leave a star rating and a review in the comment section further down the page.

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Let’s try other Indonesian traditional recipes!

Klepon- Indonesian Traditional Sweet Rice Cake

Marble Chiffon Cake

Ice Cendol – Indonesian Traditional Beverage

Putri Mandi

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine indonesian

Servings 21 rice cake

Equipment

• Steamer
• Blender

Ingredients

  

Rice Cakes

• 2 cup Glutinous Rice Flour
• 30 g Rice Flour
• ½ tsp Salt
• 1 cup Shredded Fresh Coconut
• 1 cup Water
• 6 Pandan Leaves

Coconut Filling

• 1 cup Shredded Fresh Coconut
• 85 g Palm Sugar
• 1 tbsp Water
• ½ tsp Salt
• 1 Pandan Leaf

Porridge

• ¾ cup Rice Flour
• 1 tsp Salt
• 1 cup Coconut Cream
• 3 cup Water
• 2 Pandan Leaves

Instructions

 

Coconut Filling

• In a pan add all the coconut filling ingredients and cook over low heat until the water is absorbed but still damp. Remove from the heat and let it cool.

Rice Cakes

• In a bowl, combine glutinous rice flour with rice flour and salt.
• Blender pandan leaves and water until smooth then strain the juice to the shredded fresh coconut,knead with your hands then strain pandan and coconut juice into the flour mixture.
• Form 25 g of rice cake dough into a ball then flatten it then add a ½ tbsp of coconut filling then roll it again into a ball. Do it to the rest of the rice cake dough.
• Brush a baking dish with coconut oil then place rice cake into a baking dish and steam for 20-25 minutes.
• After done steaming, brush rice cake with oil so that the rice cake stay soft and moist while you make the porridge.
• In a pan, combine all the porridge dry ingredients, pour coconut cream and water then cook over medium heat and stir continuously until smooth and vla-like texture.
• Pour coconut vla into serving dish and place the rice cake over it. Enjoy!

Let’s make the viral Butter Rice Cake! Soft, buttery, and slightly chewy with glutinous rice flour, milk, and butter. This nostalgic, easy recipe is beginner-friendly, packed with flavor, and brings back sweet childhood memories.

*P.s all of the picture doesn’t mean the cake burnt, but the cake has a slightly charred look and because of edited. You know, cripsy outside, soft fluffy inside😋

Butter Rice Cake is more than just a dessert; it’s a slice of nostalgia wrapped in buttery aroma and soft, chewy texture. Made with glutinous rice flour, milk, eggs, and butter, this simple yet elegant recipe transforms a handful of everyday ingredients into a golden cake that melts in your mouth. Perfect for afternoon tea, family gatherings, or those quiet moments when you crave comfort, this cake carries the warmth of childhood memories!

Some recipes that don’t just fill your stomach, they fill your heart, moreover for me, Butter Rice Cake is one of them. It’s soft, buttery, and just a little chewy, but what makes it special is the memory it carries. My mom never knew it had a fancy name; she just baked it when she wanted something sweet without too much work. The smell of butter and sugar from the oven always made our home feel warm and safe, and every bite now takes me right back to those simple childhood moments.

Butter Rice Cake and Little Memories

Butter Rice Cake is one of those things that just makes me slow down. I love having it with a cup of tea in the afternoon or even late at night when I want something sweet but simple. For me, it’s tied to childhood memories; those days when the whole house smelled of butter and sugar, and it instantly felt cozy.

I remember sitting by the fireplace, talking about my day, sometimes even ranting about a fight with a childhood friend, while dad tried to cheer me up. Mom would be in the kitchen, baking something easy with just a few ingredients, and my sister would be chatting about her school events. It wasn’t fancy, but it was warm and real, and of course I miss that. Funny thing is, my mom never even called it Butter Rice Cake. For her, it was just one of those quick bakes she made when she wanted something sweet without the fuss of cookies.

That’s why this cake feels so nostalgic to me. It’s simple, chewy, and buttery—nothing complicated, but it brings back those little moments that mean so much. Sometimes the plain recipes are the ones that stick with you the most.

Whether you’re a beginner baker or just craving a quick homemade treat, this viral simple butter cake recipe is your go-to. It’s moist, fluffy, and made with ingredients you probably already have in your pantry. Plus, it’s easy enough to make any day of the week!

Why You’ll Love This Butter Cake

• Beginner-friendly: No complicated techniques, no fancy equipment.
• Versatile: Perfect for tea time, birthday treats, or even as a snack to enjoy with coffee.
• Moist & buttery: Each bite melts in your mouth.
• Customizable: Add lemon zest, chocolate chips, or nuts for your own twist.

This simple butter cake proves that sometimes, the best desserts are the simplest ones. Soft, buttery, and easy to make, it’s the perfect cake for any occasion. Bake it for a cozy afternoon tea, a casual snack, or a sweet treat to brighten someone’s day.

Happy baking! 🍰

Equipment

• Shell-shaped Baking Tin; I use This tin is the key to giving madeleines their signature shell-like appearance with beautiful ridges on one side and a soft hump on the other. The design isn’t just about looks—it helps the batter bake evenly and creates that delicate texture we all love. If you don’t have a shell-shaped madeleine tin, don’t worry! You can use a mini muffin pan as an alternative. The flavor will stay the same, though the shape will be more like a small cupcake rather than the classic scalloped madeleine.

Ingredients of Butter Rice Cake

• Milk: Milk adds moisture and richness to the cake. It helps create a soft, tender crumb and enhances the buttery flavor. Using full-fat milk gives a slightly creamier texture, while low-fat milk works too, but may yield a lighter taste.
• Unsalted Butter: Butter is the star of this cake! It provides flavor, moisture, and tenderness. It also helps with the cake’s structure when creamed with sugar. Using unsalted butter allows you to control the saltiness in your recipe.
• Egg: Eggs act as a binder and a leavening agent. They help hold the cake together and give it structure while also making it light and airy. Room-temperature eggs mix better with butter and milk, ensuring an even texture.
• Sugar: for sweetness and also plays a role in creating a soft, tender texture. When creamed with butter, sugar helps incorporate air into the batter, making the cake lighter
• Vanilla Extract: adds aroma and depth of flavor. Even a small amount enhances the overall taste of the cake, balancing the richness of butter and milk.
• Salt: It balances the sweetness and brings out the buttery flavor, giving the cake a richer taste.
• Glutinous Rice Flour: Glutinous rice flour is what makes this cake chewy and soft, different from a regular butter cake. It gives a slightly sticky texture while keeping the cake tender, making it unique and satisfying to bite into.

How to Make Butter Rice Cake 

To start, preheat your oven to 175°C (347°F). While the oven warms up, prepare your baking tin by lightly brushing it with butter to prevent the cake from sticking.

Next, pour the milk and unsalted butter into a small saucepan. Heat gently over medium heat until the butter melts completely. Set it aside to cool slightly while you move on to the next step.

In a mixing bowl, whisk together the egg, sugar, vanilla extract, and salt until just combined. Taking a gentle hand here ensures your cake stays tender and light.

Now, slowly pour the warm milk-butter mixture into the egg mixture, whisking continuously. This gradual mixing prevents the eggs from cooking and helps create a smooth batter.

Once the liquids are combined, gradually fold in the glutinous rice flour. Whisk until smooth, then sift the batter to ensure there are no lumps. This step gives the cake its signature soft, chewy texture.

With your batter ready, pour it into the prepared baking tin, filling it almost to the top. Bake for 32–35 minutes or until the cake is golden on top and a toothpick inserted in the center comes out clean.

Finally, let the cake cool slightly in the pan before slicing. Serve warm or at room temperature, and enjoy the soft, buttery, slightly chewy delight of your homemade Butter Rice Cake!

Recipe Notes;

• Make sure butter and eggs are room temperature – this helps the batter mix smoothly and rise evenly.
• Once you add the flour, avoid overmixing to keep the cake light and fluffy instead of dense.
• Feel free to add lemon zest, chocolate chips, or chopped nuts for a fun twist.
• For make-ahead storage, store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week to keep it fresh.

Try this recipe!

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recipes you’ll love to try:

Butter Rice Cake

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Snack

Cuisine Chinese

Equipment

• Shell-shaped Baking Tin

Ingredients

  

• ¾ cup Milk
• ⅛ cup Unsalted Butter
• 1 Egg
• ¼ cup Sugar
• ½ tsp Vanilla Extract
• ¼ tsp Salt
• 1¼ cup Glutinous Rice Flour

Instructions

 

• Pre heat oven to 175℃ or 347℉.
• Heat milk and butter in a saucepan over medium heat until the butter is melted.
• In a bowl, whisk together the egg, sugar, vanilla extract and salt until just combined.
• Pour the milk mixture into the bowl and whisk again.
• Add glutinous rice flour and whisk again until smooth. Sift the batter to make sure that there is no lumps.
• Brush baking tin with butter then pour the batter into the baking tin until almost full then bake for 32-35 minutes.
• Remove from the baking pan and serve. Enjoy!

Refreshing strawberry yogurt Magnum ice cream: tangy yogurt, sweet jam, and a crisp white chocolate shell. A simple frozen treat for summer days. This is one of my helper recipes for teething babies! Soft, creamy, and naturally sweet, this frozen treat is a fun and soothing snack for your little one.

I absolutely love making my own ice creams in summer, and these Strawberry Magnum Ice Creams are hands down one of my all-time favorites. They’re creamy, indulgent, with a fruity strawberry center and a crunchy white chocolate shell. Honestly, once you’ve tried these, there’s just no going back to the store-bought ones!

Summer Treats

When the weather heats up, nothing hits the spot quite like homemade ice cream. This strawberry yogurt Magnum-style ice cream bar is creamy, fruity, and refreshing—all without the need for an ice cream machine. It’s the perfect frozen treat to make ahead, stash in the freezer, and grab whenever you need something cold and sweet.

This recipe came to life on a day when my sweet tooth was loud but my fridge was nearly empty. I had fresh strawberries, some yogurt, and a bar of chocolate waiting to be used. Instead of heading to the store, I thought: why not try making my own frozen bars, just like Magnums? It was one of those experiments that paid off. Now, I keep a batch of these strawberry yogurt Magnums in the freezer all summer long—they’re healthier than store-bought, easy to make, and just as indulgent.

My Teething Baby, My Ice Cream

So here’s the real reason I started making this ice cream: my baby. He’s seven months old now and teething like crazy red cheeks, drooly chin, and chewing on anything he can grab. Poor thing just needed something cold to soothe those little gums.

Instead of buying those store-bought baby pops, I thought, why not just make my own? I had yogurt in the fridge, strawberries on the counter, and honestly, I needed a treat too. So I made a batch—simple, fruity, and no fuss. For my baby, I skip the honey and chocolate, just yogurt blended with fresh strawberries, frozen in tiny molds. For me? Oh, I dip mine in white chocolate and sprinkle crushed strawberries on top. Because if I’m making ice cream at nap time, you’d better believe I’m making it worth it.

It’s become a little routine now: one version for his sore gums, one version for my sweet tooth. Teething might be rough, but hey, it gave me an excuse to come up with this recipe.

This recipe is simple, healthy, and baby-friendly: no artificial flavors, no refined sugar, and the creamy yogurt provides gentle probiotics to support digestion. Plus, the marble of strawberry jam adds a fun swirl that makes eating more exciting for little ones. It’s a snack that’s both nourishing and comforting during those teething days!

Why Make Strawberry Yogurt Magnum Ice Cream for Your Baby

• Soothes teething gums: The cold, creamy texture helps calm sore gums for babies around 7 months.
• Healthy and natural: Made with plain yogurt and real strawberries—no artificial flavors or refined sugar.
• Supports digestion: Yogurt provides gentle probiotics that are good for your baby’s tummy.
• Fun and engaging: The marble swirl of strawberry jam makes the treat visually appealing and exciting to eat.
• Easy and convenient: Quick to prepare and freeze, perfect for a healthy snack anytime.

Ready to make a fun and soothing treat for your little one? Try this Strawberry Yogurt Magnum Ice Cream at home! It’s simple, healthy, and perfect for teething babies. Grab your yogurt, strawberries, and ice cream molds, and watch your baby enjoy their very own homemade frozen snack.

Equipment

• Ice Cream Mold

Ingredients  of Strawberry Yogurt Magnum

Ice Cream

• Plain Yogurt: is an excellent source of probiotics and protein. It is important to have a diverse population of good gut bugs (probiotics) to help digest and absorb food! Yogurt keeps the ice cream base light, tangy, and refreshing while balancing out the sweetness. It also adds a creamy texture without being heavy.
• Maple Syrup or Honey: Only for children over the age of one, but it can also be skipped or replaced. Just like you’ll see me saying below, improvise depending on your tastes.
• Strawberry Jam:  an excellent source of vitamin C. Vitamin C is necessary not only to help build collagen, but it is also necessary for proper iron absorption! This swirls into the yogurt mixture for bursts of fruity sweetness. It intensifies the strawberry flavor and adds a ripple of color that makes the bars look as good as they taste. It’s the best time for strawberries. Prefer organic strawberries, and remember that the riper they are, the tastier. If you don’t have time to bake them (which is the best), you can process them through the food processor

Coating

• White Chocolate: You can use dairy-free milk chocolate or dark chocolate for the coating. The signature crackly Magnum shell. White chocolate pairs perfectly with strawberries, giving a creamy sweetness that balances the tang of yogurt. It also makes the bars look striking when dipped.
• Coconut Oil: For chocolate icing. Olive oil is a good alternative.
• Dried Strawberries crushed: This is for garnish only. These are the finishing touches. Sprinkled over the still-wet chocolate, they add a pop of color, extra crunch, and concentrated strawberry flavor. They turn a simple ice cream bar into something that feels gourmet.

How to Make Strawberry Yogurt Magnum

First, mix the yogurt base.
In a medium bowl, add the plain yogurt and maple syrup (or honey). Stir them together until fully blended. This mixture is the creamy backbone of your ice cream bars—light, tangy, and naturally sweet.

Second, swirl in the jam.
Spoon in half of the strawberry jam and give it a few gentle stirs. Don’t overmix—you want streaks of jam running through the yogurt to create a marble effect. This not only looks beautiful but also adds bursts of strawberry flavor in every bite.

Third, layer into the molds.
Pour a spoonful of the yogurt mixture into each ice cream mold, filling about halfway. Then, drop a little extra strawberry jam in the center for a hidden surprise layer. Top with more yogurt mixture until the molds are full. Insert sticks, smooth the tops, and place in the freezer for at least 8 hours (overnight is even better) until completely solid.

Fourth, prepare the coating.
Once your bars are frozen, melt the white chocolate gently using a double boiler or in short microwave bursts. Stir in the coconut oil until smooth and glossy—this helps the coating set evenly and crackle just like a store-bought Magnum shell. Pour the mixture into a tall glass so dipping is easy.

Dip, decorate, and serve!

Carefully remove the ice cream bars from the molds. Working quickly (before they start to melt), dip each one into the chocolate coating. The shell will harden within seconds. While it’s still wet, sprinkle with crushed dried strawberries for a pop of color and crunch.

Finally, serve and enjoy.
You can bite into them right away for that satisfying Magnum crack, or return them to the freezer for later. Either way, you’ll have a homemade treat that’s creamy, fruity, and refreshing—perfect for hot summer days.

Try this Recipe!

Don’t forget to try this recipe, let me know if this recipe works, and make it your favorite menu to cook. You can save this recipe by signing up for my email list! Please leave a star rating and a review in the comment section further down the page.

Also, you can follow us on Instagram @Muchdesserts and our Tiktok! You can also sign up and check Muchbutter for the mouthwatering food pictures and daily cooking recipes!

Thanks for your support, I really appreciate it!

Let’s try these other refreshing recipes!

Matcha Basque Burnt Cheesecake

Homemade Matcha Ice Cream

Apple Turnovers with Vanilla Ice Cream and Caramel Sauce

Upside Down Berries Cream Sandwich is ready to be your stunning summer treat! Crisp puff pastry, fresh summer berries, and fluffy cream come together in this upside-down sandwich dessert that looks fancy but is easy to make. This viral puff pastry that are definitely worth the hype! It’s the kind of recipe that’s flexible, refreshing, and always a crowd-pleaser.

Honestly, who could say no to fresh berries and cream wrapped in flaky puff pastry? It’s like summer comfort food dressed up as dessert.

Summer calls for fresh, vibrant desserts that feel light yet indulgent. This Upside Down Summer Berries and Cream Puff Pastry Sandwich is a playful, refreshing summer dessert layered with caramelized puff pastry, tangy cream, and juicy berries. Honey, balsamic glaze, and orange marmalade bring depth and brightness, making each bite sweet, tart, and creamy. A simple yet elegant dessert that’s perfect for summer gatherings.

It’s the kind of treat that looks bakery-level but can be pulled off in your own kitchen with just a few ingredients and a little patience. Light, crisp pastry meets rich cream and fresh, juicy berries—a perfect balance of textures and flavors. It takes a handful of simple ingredients, flips them (literally), and turns them into a dessert that feels way fancier than the effort it takes.

Who Doesn’t Love Berries and Cream?

To be franky honest, berries and cream are a match made in heaven. Add flaky, golden puff pastry to the mix and you’ve got a dessert that’s impossible to resist. It’s sweet, tangy, creamy, and crisp all at once. Whether you’re a die-hard strawberry fan, someone who can’t resist raspberries, or a blueberry snacker, this recipe makes room for all your favorites.

That’s what makes this upside-down puff pastry sandwich so special—it’s not just pretty on the plate, it’s also endlessly lovable. It brings together textures and flavors that everyone enjoys, making it perfect for sharing (though no judgment if you keep it all for yourself).

What Makes It Special

• Upside-down method:The pastry bakes directly on top of the fruit, caramelizing the berries and locking in their juices.
• Puff pastry shortcut: Using ready-made puff pastry saves time but still delivers buttery, flaky layers.
• Summer showcase:This dessert celebrates fresh berries at their peak—strawberries, blueberries, raspberries, or a mix. You can mix and match based on what’s in season.
• Simple elegance: The result looks gourmet without requiring pastry chef skills.
• Fresh and light: Whipped cream balances the richness with its cool, airy texture.

A Happy Fridge Clean-Up

This recipe actually started as a bit of a kitchen clean-up mission. I had a few odds and ends in my fridge; half a box of blueberries, some raspberries that were almost too soft to snack on, a lonely spoonful of cream cheese, and a jar of orange marmalade that had been sitting there for weeks. Instead of tossing them, I decided to throw everything together with some puff pastry from the freezer.

What came out of the oven was better than I expected: glossy berries, caramelized edges, and a cream filling that felt indulgent but not heavy. It taught me that some of the best desserts don’t come from a shopping list.they come from using what you already have on hand. And honestly, isn’t that the most satisfying kind of cooking?

The best part about this upside-down berry and cream puff pastry sandwich is how simple it really is. In under an hour, you’ll have a dessert that looks bakery-worthy and tastes like pure summer. So why not give it a try? Grab what you have on hand, flip it upside-down, and treat yourself this irresistibly easy creation.

Ingredients  of Upside Down Berries Cream Sandwich

• Puff Pastry: The hero of this dessert. Store-bought puff pastry saves time but still gives you buttery, flaky layers that feel homemade. When baked, it puffs up beautifully, creating that light crunch to contrast the creamy filling and juicy berries.
• Honey: A natural sweetener that adds warmth and depth. Unlike sugar, honey has floral notes that complement fresh fruit and balance the tang of yogurt or cream cheese.
• Balsamic Glaze: This may surprise you in a dessert, but balsamic glaze is the secret weapon. Its rich, slightly tangy sweetness makes the berries taste even brighter and adds a touch of sophistication. Think of it as the “grown-up drizzle.”
• Fresh Raspberry: Tart and delicate, raspberries bring brightness to every bite. They soften quickly, which makes them perfect for that jammy, upside-down effect under the pastry.
• Fresh Blueberry: Juicy little flavor bombs. Blueberries burst as they bake, releasing a natural syrup that mingles with honey and balsamic for a glossy finish.
• Fresh Strawberry: The classic berry of summer—sweet, vibrant, and universally loved. Their larger size makes them stand out visually, especially when sliced and layered into the mix.
• Orange Marmalade: A citrusy twist that ties everything together. The slight bitterness from the orange peel balances the sweetness of the berries and honey, giving the filling a complex, layered flavor.

Cream

• Sweetened Heavy Cream: Whipped into soft peaks, this is what makes the filling fluffy and indulgent. It blends well with cream cheese or yogurt, creating that dreamy, melt-in-your-mouth consistency.
• Cream Cheese: Adds body and a gentle tang. It prevents the filling from being overly sweet and helps it hold its shape, especially when sandwiched between pastry layers.
• Yogurt: The underdog of the mix. A spoonful of yogurt brings freshness and a subtle tang that balances out the richness of cream and cream cheese. It keeps the filling from being too heavy while adding a touch of creaminess.

How to Make Upside Down Berries Cream Sandwich

First, set your oven to 175℃ (347℉). While it warms up, line a baking tray with two sheets of parchment paper. This will make flipping the pastries later on neat and stress-free.

Second, on the parchment, drizzle honey and balsamic glaze in rectangles about the same size as your puff pastry sheets. In the center of each rectangle, place a mix of fresh raspberries and blueberries. This will caramelize beautifully during baking.

Third, spread a thin layer of orange marmalade across the surface of your puff pastry sheets. Then, flip them marmalade-side down and gently drape each one over the berry piles, tucking the fruit underneath.

Fourth, press the edges of the pastry with the back of a fork to give them a neat little crimp and to keep the fruit sealed in. Brush the tops with egg wash for a glossy finish. Bake for 20–22 minutes, or until the pastry is puffed and golden brown.

Fifth, while the pastries bake, soften the cream cheese and blend it with yogurt until smooth. In another bowl, whip the heavy cream with sugar until it holds stiff peaks. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling.

Sixth, flip and cool. Once the pastries come out of the oven, let them rest for a minute. Then carefully flip them so the berries are now on top, and peel away the parchment paper. Allow them to cool slightly before assembling.

Seventh, spread the cream mixture over one pastry. Layer sliced strawberries over the cream, then place the second pastry on top to create a sandwich.

Finally, dust the top with icing sugar for a bakery-style touch. Slice into portions and serve right away. The result: crisp pastry, creamy filling, and juicy summer berries in every bite.

Try this Recipe!

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! You can also sign up and check Muchbutter for mouthwatering food pictures and daily cooking recipes!

Thanks for your support. I really appreciate it!

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Get ready to fall in love with this matcha basque burnt cheesecake. The perfect combination of a caramelized, ‘burnt’ top and a creamy, matcha-infused center to give a vibrant green hue. It’s an easy, delicious dessert that is ready and baked in under 1 hour! Let me show you how!

Yesss, Matcha Basque Burnt Cheesecake is such a dreamy combo—rich, creamy, and slightly caramelized on the outside with that earthy matcha bitterness inside.

If you’ve ever tried the original Basque Burnt Cheesecake, you know it’s famous for its rustic, crackly top and melt-in-your-mouth creamy center. Now imagine adding matcha into the mix—suddenly you have this gorgeous green tea twist that balances sweetness with a touch of earthy bitterness. It’s a fusion of Spanish inspiration with Japanese flavor, and honestly, it feels like a café-style dessert you can proudly bake at home.

What makes this dessert special is the balance; It’s the kind of dessert that looks dramatic with its crackly dark top but is surprisingly easy to make at home.

Why You’ll Love This Recipe

This Matcha Basque Burnt Cheesecake is perfect for when you want something impressive yet fuss-free. Serve it chilled, slice it like a rustic cake, and let each bite melt in your mouth. Whether you’re already a fan of the OG burnt Basque cheesecake or simply a matcha lover, this recipe is one to add to your must-bake list.

It’s also much simpler to bake than it looks—no crust, no water bath, no stress. The burnt top may look rustic, but that’s exactly its charm. Plus, matcha adds antioxidants and a unique flavor that elevates the cheesecake to something truly special. Plus, it’s insanely creamy, rich, and decadent!

Even if your burnt cheesecake isn’t sufficiently burnt on top, the whipped cream on top can hide any pale tops while adding a light and airy sweetness.

Basque Cheesecake Variations

Other Basque Cheesecake Flavors I’ve Tried

• OG Basque Burnt Cheesecake – The classic, rich, caramelized original. Nothing beats the first bite of its custardy center.
• Pistachio Basque Burnt Cheesecake – Nutty, earthy, and creamy. Pistachio adds depth and elegance to the rustic burnt cheesecake.
• Matcha Basque Burnt Cheesecake – Japanese green tea meets Spanish burnt cheesecake. Earthy, slightly bitter, yet perfectly balanced.

This Matcha Basque Burnt Cheesecake is more than just a dessert; it’s an experience. The rich, creamy texture, the caramelized flavor of the “burnt” top, and the subtle, earthy notes of the matcha come together in a symphony of flavors. It’s a treat that feels both familiar and new, and it’s sure to be a showstopper at any gathering. Let’s bake!

Ingredients  of Matcha Basque Burnt Cheesecake

• Cream cheese (room temperature): This is the foundation of our cheesecake, providing its signature rich and creamy texture. Make sure to use room temperature, cold cream cheese will stubbornly clump, no matter how much you mix!
• Sugar: Beyond sweetness, sugar plays a vital role in texture. It aerates the cream cheese as they’re beaten together, contributing to a lighter base. During the high-heat bake, it caramelizes, forming that desirable “burnt” top.

• Matcha Powder: This is where the magic happens for our unique flavor and color. Matcha introduces an earthy, slightly bitter note that beautifully cuts through the richness of the cream cheese and the sweetness of the sugar, creating a balanced profile. Always opt for culinary-grade matcha for the best flavor and vibrant color.
• Large Eggs (room temperature): Eggs are the primary binder, providing essential structure and richness. They help the cheesecake set as it bakes. Like cream cheese, using room temperature eggs ensures they incorporate smoothly and uniformly into the batter.
• Heavy Cream: This ingredient is responsible for the incredibly moist, smooth, and custard-like texture that defines a Basque cheesecake. It makes the final product irresistibly silky.
• Cornstarch: A brilliant stabilizer, cornstarch helps prevent the cheesecake from cracking and ensures a beautifully smooth, non-grainy texture. It works alongside the eggs to achieve the perfect set—not too firm, not too soft.
• Salt: It balances the sweetness and richness, making all the other flavors

How to Make Matcha Basque Burnt Cheesecake

First things first, preheat your oven to 225°C or 437°F. Line an 8-inch round baking pan or springform with a single piece of parchment paper. Let the paper extend past the edge of the pan and gently fold it down to hold it in place. This crinkled paper is what gives the cheesecake its signature rustic, imperfect look.

Next, in a large mixing bowl, use a whisk or hand mixer on medium speed to beat the room temperature cream cheese, sugar, and salt until the mixture is smooth and lump-free. Once fully combined, scrape down the sides of the bowl. Add the matcha powder and beat again until the mixture is a uniform green color.

Afterward, with the mixer on low speed, add the eggs one by one, whisking each time until just combined. Overmixing here can add too much air, which may cause your cheesecake to crack. Then, whisk in the cornstarch until it’s fully incorporated.

Finally, pour in the heavy cream and whisk until the mixture is well combined and has a smooth, liquid-like consistency.

Bake, Chill, and Enjoy!

Now, pour the liquid batter into your prepared pan. Gently tap the pan on the counter to release any large air bubbles, then use a toothpick or a knife to pop any remaining bubbles that rise to the surface. Place the pan on the center rack of your preheated oven and bake for 40-42 minutes. The cheesecake is ready when the top is a deep golden brown, almost burnt, and the center is still very jiggly when you gently move the pan.

Let the cheesecake cool completely on the counter for at least 2 hours. As it cools, the center will sink and continue to set. After it reaches room temperature, transfer it to the fridge for at least 4 hours to chill and fully firm up.

When you’re ready to serve, simply remove the parchment paper and cut the cheesecake into slices. The best way to enjoy this dessert is with a side of your favorite ice cream. Enjoy! Let the paper extend past the edge of the pan and gently fold it down to hold it in place. This crinkled paper is what gives the cheesecake its signature rustic, imperfect look.

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