Much Desserts

This Tiramisu Cold Brew brings together bold cold brew coffee and sweet mascarpone cream for a café-worthy drink you can make at home. A dessert-inspired coffee that’s smooth, sweet, and beautifully balanced.

Creamy, refreshing, and full of coffee flavor: when your favorite dessert meets cold brew, the result is an irresistible beverage.

Love tiramisu and cold brew? This drink combines the rich flavors of the classic Italian dessert with smooth cold brew coffee. The cloud-like cold foam is infused with mascarpone, vanilla, and a hint of cocoa for that authentic tiramisu taste.This is my homemade version of the popular Tiramisu Cold Brew from Disneyland’s Troubadour Tavern

I made this recipe on one of those slow afternoons when I needed something that felt a little extra but not complicated. The kind of drink that makes you pause for a second, sip, and go, “Okay… maybe life isn’t that bad.” That’s exactly what this Tiramisu Cold Brew does; it makes ordinary moments feel soft and special.

Why You’ll Love This Drink

This isn’t just another fancy coffee; it’s the kind of drink that gets you. The smooth cold brew wakes you up, but the creamy mascarpone topping slows you down in the best way. It’s that little pocket of calm between all the chaos.

What makes Tiramisu Cold Brew so special is the balance. You get that deep, slightly bitter coffee base that hits like real life — then the sweet, velvety cream that reminds you good things always find their way back. It’s comfort in a cup, especially on those days when you just need a soft reminder that you can start again, one sip at a time.

This isn’t your ordinary cold brew! Here’s why you’ll fall in love with it:

• Dessert and drink in one: Combines classic tiramisu flavors with refreshing cold brew
• Make-ahead friendly: Cold brew and mascarpone cream can be prepared in advance
• Impressive presentation: Beautiful layers make it perfect for entertaining
• Easy As Can Be – All you need is about 10 minutes’ worth of prep time for the yummiest treat around!

Well, it’s okay to have a little bitterness, as long as you let the sweetness rise to the top. It’s not just coffee; it’s a whole vibe, a comforting pause in your day that says, “Hey, it’s okay. You’re doing fine.”

Plus, it looks beautiful enough to post (yes, it’s totally Instagram-worthy). The layers, the cocoa dusting, the aesthetic vibes — it’s giving the main character energy but in the calmest, coziest way possible.

Ingredients  of Tiramisu Cold Brew

• Mascarpone Cheese: Mascarpone is light, buttery, and slightly sweet. When whipped into a cold foam, it mimics the iconic tiramisu filling perfectly. Don’t skip this!
• Heavy Cream: This gives the cold foam its rich, luscious texture. When frothed with mascarpone, it turns into the dreamiest whipped topping—basically coffee cloud heaven
• Vanilla Extract: Sweet, smooth, and floral, vanilla extract gives the latte its signature sweetness and brings out the creamy dessert-like flavor.
• Sweetened Condensed Milk: Milk is the base of your latte—think of it like the cake layer in tiramisu. I like using whole milk or oat milk for the creamiest texture, but any milk works. Using whole milk adds another layer of richness and creamy mouthfeel.
• Cold Brew: You need that rich, bold coffee flavor to cut through the creaminess. Espresso gives intensity without watering things down like drip coffee would.

How to Make Tiramisu Cold Brew

First, in a mixing bowl, whisk the heavy cream until soft peaks form. Add mascarpone cheese, sweetened condensed milk, and vanilla extract, then whisk again until the mixture is smooth and well combined.

Next, fill a serving glass with ice cubes, then pour in the cold brew coffee until about three-quarters full. Spoon the mascarpone cream on top. Btw, here’s how to make cold brew;

• Cold brew is a type of coffee that’s made by steeping coarsely ground coffee beans in cold or room-temperature water for a long time — usually 12 to 16 hours. Instead of using hot water like traditional coffee, the slow extraction process gives cold brew its smooth, less acidic, and naturally sweet flavor.
  • To make it; you mix coffee grounds with cold water. Let it steep slowly in the fridge or at room temperature.
  • After steeping, you strain out the grounds, leaving behind a clean, concentrated coffee.

When your Cold brew is ready, now add an extra dollop of mascarpone cream if desired, then dust with cocoa powder for that classic tiramisu finish.

Finally, serve immediately and enjoy your Cold Brew Tiramisu!

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Tiramisu Cold Brew

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Drinks

Cuisine Italian, Japanese

Servings 2

Ingredients

  

• ¼ cup Mascarpone Cheese
• ½ cup Heavy Cream
• 1 tsp Vanilla Extract
• 2 tbsp Sweetened Condensed Milk
• 1 cup Cold Brew

Instructions

 

• Whisk heavy cream until soft peaks form then add mascarpone, condensed milk and vanilla extract, whisk again until well combined.
• In a serving glasses add ice, mascarpone cream and cold brew.
• Garnish with some mascarpone cream and dust with a cocoa powder. Enjoy!

These Mochi-Covered Donuts combine the chewiness of mochi with the lightness of donuts for a unique, melt-in-your-mouth dessert. Soft, chewy, and irresistibly cute!

Mochi meets donut a.k.a called Dochi (donut mochi) is a cute and fun way of a viral dessert lately in Indonesia. You can change the topping with matcha, crème brulee, dark chocolate, and all. soft donuts with a chewy mochi layer, creamy topping, and perfect sweetness.

When you can’t decide between the soft chew of mochi and the fluffy sweetness of donuts — why not have both? These Mochi-Covered Donuts combine the best of both worlds: a pillowy yeast donut wrapped in a thin, chewy mochi layer, then finished with a sweet glaze and a touch of strawberry cream.

It’s the kind of dessert that surprises you at first bite — soft, bouncy, and perfectly sweet. Each donut feels like a cozy little indulgence, made to impress yet delightfully comforting.

Dochi; donut mochi happening in Indonesia

Mochi donuts are definitely happening here in Indonesia — you can spot them in trendy dessert shops, cafes, and even local markets. The soft chewiness of mochi combined with the sweetness of a donut makes them a hit for anyone who loves playful textures and cute presentation.

I was inspired by this trend but wanted to make something a little different — instead of the usual mochi donut rings, I wrapped the entire donut in chewy mochi. It gives a unique bite: soft and fluffy on the inside, stretchy and slightly chewy on the outside. And when filled with creamy strawberry cheese filling, it’s just irresistible!

What I love most about this recipe is how it reflects Indonesia’s playful dessert culture. We love mixing ideas — a bit of Japanese mochi texture, a touch of Western donut indulgence, and our local sweetness flair. My Doughchi Donut is a little taste of that creativity, made right in your kitchen.

The Magic of Mochi Meets Donut and why I make this

Mochi, made from glutinous rice flour, has been loved across Asia for centuries. Its chewy, stretchy texture gives desserts a playful twist — satisfying, nostalgic, and fun to eat. When paired with the classic donut, it creates something truly special: the chewiness of mochi balancing the airiness of fried dough.

These Mochi-Covered Donuts are more than just a treat; they’re an experience. The combination of soft donut and chewy mochi creates an addictive contrast that keeps you coming back for another bite. It’s playful, textural, and so satisfying to make at home.

Plus, they’re endlessly customizable; matcha, chocolate, ube, or strawberry. you can easily turn them into your signature flavor. They’re cute enough for gifting, but honestly, they’re best enjoyed fresh, still slightly warm, with a cup of milk tea or coffee.

I’ve always loved both soft, pillowy donuts and the chewy texture of Japanese mochi — so I thought, why not combine them? The result is this delightful hybrid: a donut wrapped in mochi with a creamy strawberry filling. It’s the best of both worlds; familiar yet excitingly different in every bite.

I wanted to make something that feels special perfect for sharing or gifting. Mochi-covered donuts look fancy but are surprisingly fun to make. It’s the kind of dessert that makes people stop and say, “Wait, what is this?” before taking a bite and falling in love.

Ingredients  of Mochi-Covered Donuts

Donut

• High-Protein Flour: This flour gives the donuts structure and chewiness. It contains more gluten-forming proteins, helping the dough rise well and hold its fluffy texture after frying.
• All-purpose flour: Combining it with high-protein flour balances the texture — not too dense, not too airy. It makes the donut tender while still holding its shape.
• Egg room temperature: add richness, color, and moisture to the dough. They also act as a binder, creating a soft and elastic structure that’s easy to shape and fry.
• Unsalted Butter: adds a rich, buttery flavor and contributes to the soft, pillowy crumb inside the donuts. Using unsalted butter gives you control over the salt level.
• Sugar: sweetens the dough but also feeds the yeast, helping the donuts rise beautifully. It also enhances browning for that perfect golden crust.
• Lukewarm Milk: Milk hydrates the dough and adds a subtle creamy taste. The warmth helps activate the yeast for better fermentation.
• Instant Yeast: The key ingredient for making your donuts light and airy. Instant yeast doesn’t require proofing, so it mixes directly into the dough for a quick and reliable rise.
• Salt: A small amount of salt sharpens the sweetness, enhances flavor, and strengthens the gluten network for better texture.

Mochi

• Glutinous Rice Flour: This is the main ingredient that gives the mochi its signature chewy and stretchy texture. Make sure to use glutinous (sweet rice) flour, not regular rice flour.
• Cornstarch: helps stabilize the mochi mixture and prevents it from becoming too sticky, making it easier to handle and wrap around the donuts.
• Sugar
• Milk: gives the mochi mixture a creamy richness and a smooth mouthfeel. It also helps bind the flour and sugar together when heated.
• Cooking Oil: A touch of oil keeps the mochi soft and pliable even after cooling. It prevents the surface from drying out or cracking.
• Glutinous Rice Flour: This extra flour is used for dusting to prevent the cooked mochi from sticking to the surface or your hands during shaping.

Cream Cheese Filling

• Cream Cheese room temperature: The heart of the filling — smooth, tangy, and creamy. It gives a cheesecake-like flavor that pairs perfectly with the sweet donut and mochi layers.
• Powdered Sugar: sweetens and smooths the filling without making it gritty. It also helps stabilize the texture.
• Strawberry Jam: This adds a fruity, refreshing twist to the rich cream cheese. The jam gives a hint of tartness and a beautiful color contrast to the filling.

How to Make Mochi-Covered Donuts

Start by placing high-protein flour, all-purpose flour, sugar, and instant yeast into a mixing bowl. Stir well to combine the dry ingredients evenly.

Next, add butter, eggs, milk, and salt, then knead on low speed for about 10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.

Once kneaded, transfer the dough to a clean surface. Knead gently two or three times to shape it into a smooth, round ball.

Grease a clean bowl lightly with oil, then place the dough inside. Cover it with plastic wrap and let it proof in a warm spot for about 2 hours, or until it doubles in size.

When the dough has risen, punch it down gently to release the air. Knead it a few times until it becomes smooth again.

Using a rolling pin, roll the dough into a rectangle about 2 cm thick. Cut it into circles with a cookie cutter, then place each piece on parchment paper. Cover again with plastic wrap and proof for another hour until puffy.

While the donuts are proofing, make the creamy strawberry filling. In a mixing bowl, beat cream cheese and powdered sugar until smooth and fluffy. Add the strawberry jam and continue beating until fully combined.

Transfer the filling into a piping bag and keep it chilled until ready to use

Make Mochi

In a heatproof bowl, combine glutinous rice flour, cornstarch, sugar, milk, and cooking oil. Whisk the mixture until smooth and lump-free, then strain it to ensure a silky texture.

Steam the mochi mixture for 25 minutes until thick and translucent. Once cooked, transfer it to a silicone mat and knead while it’s still warm until the oil is fully absorbed and the dough turns stretchy and smooth.

Divide the mochi into 10 equal portions, dust lightly with roasted glutinous rice flour, and flatten each piece with a rolling pin.

In a deep pan, heat cooking oil over medium heat. Once hot, gently place the donuts into the oil. Fry each side for about 3 minutes or until golden brown and evenly cooked.

Remove the donuts from the oil and transfer them to a cooling rack to drain excess oil and cool slightly.
To fill the donuts, use kitchen scissors to snip a small hole on the side of each donut. Gently open the hole slightly, then pipe the strawberry cream cheese filling inside until plump.

Wrap and Enjoy!

Next, take one flattened mochi piece and wrap it around the filled donut, smoothing it out until completely covered.

For a final touch, you can add a swirl of strawberry cream on top and decorate with half a strawberry or powdered sugar for a bakery-style look.

Serve immediately and enjoy the soft, chewy mochi layer hugging a fluffy donut with creamy strawberry filling inside — a fusion dessert dream come true!

Try this recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

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Try my other donut recipes!

Let’s make this creamy Avocado Pie! a buttery crust filled with silky custard, fresh avocado, and whipped cream. Light, rich, luscious, and perfectly green!

If you’re unfamiliar with avocado as a sweet dessert, now it’s the time to shine!

In my country, avocado has always been known as a sweet treat. We blend it with condensed milk, drizzle it over ice, or enjoy it as a creamy dessert. So when I see it used in savory dishes like salads or guacamole abroad, I always smile — it feels like seeing an old friend dressed in a new style.

A Silky, Dreamy Treat for Avocado Lovers

There’s something irresistibly smooth about a good slice of pie — but when that pie features avocado, it becomes next-level creamy. This Avocado Pie brings together buttery crust, velvety custard cream, and the rich, fresh taste of mashed avocado, all topped with soft whipped cream. It’s elegant, refreshing, and a little bit unexpected, the kind of dessert that surprises you in the best way.

This pie is perfect for those moments when you want something luscious yet not overly sweet. The natural creaminess of avocado blends beautifully with the custard’s richness, creating a dessert that’s light but indulgent. One bite, and you’ll understand why this green gem deserves a place beyond salads and toast.

The Abundant Joy of Avocado

Avocado isn’t just a health food star; it’s a true kitchen chameleon. Its mild flavor, creamy texture, and natural fat content make it the perfect base for both sweet and savory creations. From smoothies and dips to desserts like this pie, avocado always brings a satisfying silkiness that feels wholesome and luxurious at once.

What makes avocado so special is how well it balances flavor. It softens sweetness, adds richness without heaviness, and gives every bite a smooth, buttery finish. In this pie, avocado does exactly that — it lifts the classic custard pie into something more refreshing and modern, with that signature green glow.

This avocado pie really reminds me of simplicity at home. Every element plays a role in making this dessert special:

• The crust — buttery, flaky, and just crisp enough to hold the soft filling.
• The custard cream — smooth, sweet, and comforting.
• The avocado layer — rich yet refreshing, adding natural creaminess without being heavy.
• The whipped cream — light and airy, finishing everything off with a cloud-like texture.

This Avocado Pie is the kind of dessert that looks impressive on the table but feels easy and familiar when you take a bite. It’s perfect for gatherings, weekend treats, or when you want to surprise your guests with something unique yet comforting!

Ingredients  of Avocado Pie

Pie Crust

• All-purpose flour: This is the foundation of your pie crust. All-purpose flour provides the right balance between tenderness and structure, allowing the crust to hold the creamy avocado filling without crumbling apart.
• Unsalted Butter cold: Cold butter is essential for a flaky, tender crust. When mixed into the flour, small chunks of butter remain intact. As the crust bakes, these pieces melt and create delicate layers of steam that give that perfect crisp and flaky texture.
• Ice Water: Ice water helps bring the dough together without melting the butter. The cold temperature keeps the fat solid, which is the secret behind a good pie crust. Add it slowly to avoid making the dough too wet.
• Apple Cider Vinegar: A small splash of vinegar helps relax the gluten in the dough, making the crust easier to roll and less likely to shrink while baking. It also adds a subtle tang that balances the buttery flavor.
• Salt: Salt enhances the flavor of the crust, keeping it from tasting flat. It also balances the sweetness of the avocado custard later.

Custard Cream

• Sugar: Sugar sweetens the custard and complements the mild, nutty flavor of avocado. It also helps achieve a silky texture when combined with eggs and milk.
• Cornstarch: acts as a thickening agent for the custard. It ensures a smooth, pudding-like consistency that holds its shape once cooled.
• Salt: to round out the sweetness and bring depth to the overall flavor.
• Milk: Milk is the creamy base of the custard. Whole milk gives the richest flavor, but you can also use low-fat milk for a lighter version.
• Egg Yolk: Egg yolks add richness, smoothness, and that signature custard texture. They also help the filling set beautifully when chilled.
• Butter: adds a silky mouthfeel and enhances the custard’s richness. It also helps the custard set with a glossy finish.
• Vanilla Extract: adds warmth and aroma, complementing the mild avocado flavor while enhancing the dessert’s overall appeal.

Other

• Avocado: The star of the pie! Ripe avocados provide a naturally creamy, buttery texture with a subtle sweetness. Their beautiful green color gives the pie a vibrant, unique look. Make sure the avocados are soft but not overripe for the best flavor and texture.
• Sweetened Heavy Cream: This gives a smooth, velvety finish to the avocado filling. The cream lightens the texture, adds sweetness, and makes the pie feel luxurious and airy when chilled.

How to Make Avocado Pie

Pie Crust

Start by combining flour and cold butter in a food processor. Pulse just a few times until the mixture looks crumbly — avoid overmixing so the butter stays cold and chunky.

Next, add ice water, apple cider vinegar, and salt, then pulse again a few times. To test the dough, pinch a small portion with your fingers — if it holds together, it’s ready.

Gather the mixture into a ball, wrap it tightly in plastic wrap, and refrigerate for about 1 hour to let the gluten relax and the butter firm up.

This gives a smooth, velvety finish to the avocado filling. The cream lightens the texture, adds sweetness, and makes the pie feel luxurious and airy when chilled.

Custard Cream

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk while whisking to dissolve any lumps.

Place the pan over medium heat and cook the mixture, whisking constantly until it thickens and starts to bubble.

In a separate bowl, lightly beat the egg yolks. Slowly pour in about ¼ cup of the hot milk mixture, whisking to temper the eggs so they don’t scramble. Then, pour the egg mixture back into the saucepan while whisking.

Continue to cook for another 2 minutes until the custard becomes thick and smooth. Remove from heat, add butter and vanilla extract, and whisk until fully incorporated.

Transfer the custard into a clean bowl. Cover it directly with plastic wrap — pressing the plastic onto the surface to prevent a skin from forming — then chill in the refrigerator until completely cool.

Assembly The Pie

Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to help distribute heat evenly.

On a lightly floured surface, roll out the chilled dough into an 8-inch circle about ⅛ inch thick. Carefully transfer the dough to a 6-inch pie plate, pressing it gently into the bottom and sides.

Trim any excess dough, then prick the bottom with a fork to prevent bubbling during baking.

Cover the crust with foil or parchment and bake for 30 minutes, then uncover and continue baking for another 15 minutes until golden and crisp. Remove from the oven and let it cool to room temperature.

While waiting, beat the sweetened heavy cream until stiff peaks form and set aside. In a separate bowl, mash the ripe avocados until creamy and smooth.

Once the custard is completely chilled, spoon it into the cooled pie crust, filling about two-thirds of the shell. Then, spread the mashed avocado over the custard and finish with a generous layer or piping of whipped cream on top.

Chill briefly before serving — then slice, serve, and enjoy this creamy, dreamy Avocado Pie that’s buttery, light, and perfectly balanced!

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Let’s try other pie recipes!

Apple Pie Bread Pudding

Marble Chiffon Cake

Apple Pie Muffin

Avocado Pie

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

refrigerate 1 hour hr

Course Cake

Cuisine England

Servings 8

Ingredients

  

Pie Crust

• 150 g All Purpose Flour
• 90 g Unsalted Butter cold
• 2 tbsp Ice Water
• ½ tbsp Apple Cider Vinegar
• ½ tsp Salt

Custard Cream

• ½ cup Sugar
• ¼ cup Cornstarch
• ¼ tsp Salt
• 2 cup Milk
• 3 Egg Yolk
• 2 tbsp Butter
• 1 tsp Vanilla Extract

Other

• 2 ripe Avocado
• ½ cup Sweetened Heavy Cream

Instructions

 

Pie Crust

• In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.

• Add ice water, apple cider vinegar and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.

• Turn the dough into a ball and warp it with plastic. Refrigerate for 1 hour.

Custard Cream

• In a saucepan, combine sugar, cornstarch, and salt. Add in milk and whisk until there is no lump. Heat milk mixture over medium heat, whisk continuously until thickened.

• In a small bowl, lightly beat the egg yolk then slowly stir about ¼ cup hot milk mixture into the egg yolk until well combined. Whisk back the egg mixture to a saucepan.
• Continue to cook over medium heat for 2 minutes or until thickened. Remove the saucepan from heat, then add butter and vanilla and whisk until well combined.

• Transfer the custard cream to a bowl. Cover it with plastic wrap and press it directly onto the surface of the custard cream to prevent it from forming a skin on the surface. Let it cool completely in a refrigerator.

Assembly The Pie

• Preheat oven to 375°F (190°C). Place a baking sheet on an oven rack.

• Onto the floured surface, roll out 1 dough with a rolling pin to a 8-inch circle, about ⅛ of an inch thick.

• Carefully place onto a 6-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
• Trim excess dough with your fingers or knife. Prick the bottom of the crust all over with a fork, to prevent bubbles.

• Bake covered 190°C for 30 minutes then uncovered and continue bake for 15 minutes. When done baking, cool the pie in room temperature.
• Beat heavy cream until hard peak then set aside. Mash ripe avocado with a fork and set aside.
• After the custard is cooled, pour it onto the bottom of the crust until ⅔ full, then add a layer of mashed avocado over the custard cream, and pipe or layer with a whipped cream. Serve and enjoy!

Bake chewy Matcha Cookies in New York-style infused with vibrant matcha flavor, melty white chocolate, and ruby chocolate chunks! Thick, gooey, and loaded with matcha flavor dessert you’ll love!

These matcha white chocolate cookies are BIG in capslock, chunky cookies that are soft on the inside and crispy on the outside. They are full of matcha flavors that balance out perfectly with the creamy, sweet white chocolate chips and tart ruby chocolate chips.

If you love the thick, gooey center of a New York–style cookie and the calming flavor of matcha, this recipe is the ultimate fusion of both worlds. These cookies have a crispy golden edge, a soft chewy center, and pockets of melty white and ruby chocolate that make every bite indulgent yet balanced.

Unlike regular cookies, New York–style ones are known for their chunkiness, almost like a mini cookie cake. One cookie is enough to make you full, but you can’t resist adding more.

Why Matcha Makes Everything Better? (If you like Matcha)

Matcha isn’t just a flavor — it’s an experience in itself. Originating from Japan, this fine green tea powder has been loved for generations for its rich umami taste and natural goodness. In baking, matcha brings a pop of color and a deep, earthy flavor that pairs beautifully with creamy or sweet ingredients.

When you mix it into buttery cookie dough, matcha gives the classic New York–style cookie a new personality; more elegant, balanced, and full of character. The taste becomes layered: sweet but grassy, rich yet refreshing. It’s that soothing contrast that makes every bite feel special.

No wonder matcha desserts are trending everywhere — from cozy cafés in New York to stylish bakeries in Tokyo. Whether you’re a long-time fan or just getting into the matcha craze, these cookies are a fun and delicious way to experience its magic.

This recipe takes the iconic thick, gooey New York cookie and gives it a bold green twist. Cold butter and a short chilling time keep the texture soft and chunky, while white chocolate adds creamy sweetness and ruby chocolate brings a lovely fruity touch. A sprinkle of sea salt on top ties everything together, creating the perfect harmony of flavors in one indulgent bite.

Why You’ll Love This Recipe

1. They’re unique, chunky, and a crowd pleaser! These matcha cookies are pretty much everything I love in a cookie. They are soft, gooey, not-too-sweet, and have a vibrant green tea flavor thanks to the matcha powder
2. This is a very easy recipe. Simply mix up the dough, chill, and bake!

1. Matcha and white chocolate are a perfect flavor combination. The sweetness of the white chocolate balances out the slight bitterness of the matcha powder.
2. These matcha cookies freeze well. They can be made in advance and baked whenever you’re in the mood for a fresh, warm cookie.

Ingredients  of Matcha Cookies in New York Style

• Cold Unsalted Butter cubed: I like to use unsalted butter and add salt separately! Helps the cookies stay thick and tender, creating that signature bakery-style bite.
• Brown Sugar: adds moisture and makes the cookie more chewy.
• Sugar: White sugar encourages browning and spreading in the cookie. Also, provides crisp edges and balances sweetness with the grassy tones of green tea.
• Egg cold: I cold egg in this cookie recipe because they are easier to incorporate.
• All-purpose Flour: This is the main dry ingredient. The balance between this ingredient and butter is what helps create the perfect cookie texture.
• Baking Soda: You need to make the cookies rise and spread properly.

• Matcha Powder: Use a high-quality culinary grade matcha powder or ceremonial grade matcha powder (my personal preference). Use your favorite matcha powder that has a vibrant green color and sweet taste.
• Vanilla Powder: This adds a lovely creamy flavor when combined with the matcha. Balances the bitterness of matcha and deepens the aroma.
• Salt: Just a little salt helps round out the flavor and balance the sweetness of the matcha cookies
• White Chocolate: Matcha and white chocolate are perfect pairs!
• Ruby Chocolate: Adds color, fruity acidity, and an eye-catching contrast. This is optional.
• Sea Salt Flakes: Just a little salt helps round out the flavor and balance the sweetness of the matcha cookies.

How to Make Matcha Cookies in New York Style

First, preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

Roughly chop the white chocolate and ruby chocolate, reserving some pieces for topping later.

In a medium bowl, sift together the flour, baking soda, matcha powder, vanilla powder, and salt. Whisk until well combined, then set aside.

In a large mixing bowl, beat the cold butter, brown sugar, and sugar until light and fluffy — about 5 minutes with a mixer. The cold butter ensures the cookies stay thick and rich.

Add the cold egg and mix until smooth and fully incorporated.

Gradually add the dry ingredients to the butter mixture and mix gently until just combined. Avoid overmixing to maintain a tender texture.

Fold in the chopped white and ruby chocolate, saving a few pieces for decorating the tops.

Portion the dough into 100 g balls and press a few extra chocolate chunks on top.

Place the dough balls on the prepared tray and freeze for 15 minutes before baking. This helps retain their thick, gooey shape.

Bake for 12 minutes, or until the edges turn slightly golden and the centers remain soft.

Remove from the oven and immediately sprinkle with sea salt flakes. Let the cookies cool on the tray before serving.

Enjoy these New York Style Matcha Cookies warm — each bite is a blend of sweet, earthy, buttery, and lightly salty perfection.

Try this recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food pictures and daily cook recipes!

Thank you, your supports mean a lot!

You should try these recipes too! here;

Pistachoco Cookies – Pistachio Kunafa Chocolate Cookies

Dubai Pistachio Cheese Bomb

Chocolate Ganache Thumbprint Cookies

New York Style Matcha Cookies

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

• 225 g Cold Unsalted Butter cubed
• 200 g Brown Sugar
• 80 g Sugar
• 2 Egg cold
• 360 g All purpose Flour
• ½ tsp Baking Soda
• 30 g Matcha Powder
• 1 tsp Vanilla Powder
• 1 tsp Salt
• 200 g White Chocolate
• 100 g Ruby Chocolate
• Sea Salt Flakes

Instructions

 

• Preheat oven to 180℃ and line baking tray with a baking paper and set aside.
• Chopped white chocolate and set aside.
• Sift flour, baking soda, matcha powder, vanilla powder, and salt whisk until well combined. Set aside.
• Cream cold butter, brown sugar, sugar in a mixing bowl and mix until pale or for about 5 minutes.
• Add egg one at a time and mixing well after each addition.
• Add dry ingredients and mix until just combined.
• Stir in chopped white chocolate and ruby chocolate chips, set aside some of each chocolate to use as topping.
• Divide the dough into 100 g balls and press more chocolate on top.
• Place them on baking tray and freeze for 15 minutes before baking.
• Bake cookies for 12 minutes and remove from the oven and sprinkle with flake salt immediately and let it cool on the tray before serving. Enjoy!

Have you ever tried a peach gum dessert? A magic ingredient, Chinese sweet soup rich in plant-based collagen, goji berries, and red dates. Perfect for glowing skin, relaxation, and refreshingly light and nourishing! This dessert is wonderfully served hot or chilled.

What Is Peach Gum?

Peach gum, sometimes called tao jiao, peach resin, or peach blossom tears, is a natural plant resin that forms on the bark of peach and wild Chinese peach trees. It looks like little amber gems; translucent, golden, and beautifully shiny when dried.

In Chinese culture, people have treasured peach gum for centuries, especially in traditional medicine, valuing its natural collagen and nourishing properties. Many believe it provides benefits similar to bird’s nest but at a much more affordable price.

Peach gum doesn’t have any strong flavor on its own. So, it absorbs the sweetness and aroma of the other ingredients, creating that light, refreshing, and soothing taste people love. You’ll find peach gum sold dried at many Asian grocery stores or herbal shops.

Cleaning peach gum is easy, but important to make sure your dessert turns out clean and clear. Soak overnight or until it fully expands and softens. Pick out impurities, rinse thoroughly, then drain and set.

The Health Benefits of Peach Gum

Peach Gum Dessert is not just beautiful, it’s also packed with natural goodness. Each component brings its own set of nutrients, working together to nourish your body from the inside out. Here’s a breakdown of the health benefits;

• Rich in Natural Collagen
  Peach gum provides a plant-based boost of natural collagen that keeps your skin soft, elastic, and hydrated. Enjoying it regularly helps promote a youthful glow and supports your skin’s natural repair process.
• Supports Digestive Health
  The jelly-like texture of peach gum and snow fungus adds beneficial dietary fiber to your diet, helping to improve digestion and maintain a healthy gut balance.
• Boosts Hydration and Skin Health
  Goji berries and red dates add a hydrating touch, improving blood circulation while keeping your skin radiant and your body nourished.
• Cleanses and Refreshes the Body
  Peach gum and snow fungus work naturally to help flush out toxins, leaving you feeling lighter, refreshed, and energized.
• Encourages Restful Sleep and Relaxation
  Dried longan and red dates bring calming properties that help reduce stress and promote better sleep, making this dessert the perfect evening treat after a busy day.

So, this Peach Gum Dessert is a comforting yet refreshing sweet treat that feels as good as it tastes. The jelly-like texture of peach gum pairs beautifully with chewy snow fungus and the natural sweetness of dried longan, goji berries, and red dates. Each spoonful offers a soothing and light flavor, perfect for hot days or as a nourishing after-meal dessert. a true balance of wellness and indulgence in one bowl.

Ingredients  of Peach Gum Dessert

• Dried Goji Berry: Goji berries add a gentle sweetness and a lovely pop of color to the dessert. They’re also known as a superfood because rich in antioxidants, vitamin C, and beta-carotene, which help promote glowing skin and boost the immune system.
• Dried Longan: gives a naturally fruity and floral flavor, often described as sweet and comforting. It’s traditionally used in Chinese desserts to nourish the blood, calm the mind, and improve sleep quality.
• Dried Lotus Seed: add a chewy, nutty texture that balances the soft jelly-like components of the dessert.
• Dried Peach Gum: Peach gum is the highlight of this dessert — a translucent, jelly-like resin naturally formed from peach tree bark. Once soaked and boiled, it turns into beautiful, chewy crystals rich in plant-based collagen, which supports skin elasticity and hydration.

• Dried Red Dates: Also known as jujubes, red dates bring a caramel-like sweetness and warmth to the dessert. They are packed with vitamins and minerals that help strengthen the immune system and improve blood circulation.
• Dried White Fungus: this ingredient becomes soft and gelatinous after soaking and cooking. It’s a natural collagen booster known to help maintain skin moisture, improve complexion, and support overall wellness.
• Lump Sugar: also called rock sugar) gives a clean, subtle sweetness that complements the floral and fruity ingredients without overpowering them.
• Water: the base for simmering all the ingredients, allowing their natural flavors and nutrients to infuse together.

Let’s Make Peach Gum Dessert

Start by soaking the dried peach gum in water for about 12 hours, or overnight, until it expands and turns translucent. Once it’s fully bloomed, carefully remove any impurities or dirt to ensure a clean, crystal-clear result.

Next, soak the white fungus in water for about 10 minutes until it softens, then trim or cut it into smaller pieces based on your preference.

In a large pot, bring 1 liter of water to a gentle boil over medium-low heat. Add all the ingredients except the peach gum and goji berries — that includes white fungus, dried longan, lotus seeds, red dates, and lump sugar. Simmer everything for about 20 minutes, allowing the flavors to infuse beautifully.

After that, stir in the soaked peach gum and goji berries, then continue boiling for another 10 minutes until the texture becomes soft and slightly syrupy.

Finally, remove the pot from the heat and let the dessert cool to room temperature. You can enjoy it warm for a comforting treat, or chill it in the fridge and serve it cold with ice for a refreshing, jelly-like dessert.

Peach Gum Dessert can be enjoyed warm or cold, depending on the weather or your mood. For a refreshing version, chill it in the refrigerator and serve with a few ice cubes. You can also add coconut water or fresh fruits like longan or lychee for a tropical twist. It’s perfect for afternoon tea, a light dessert after dinner, or a relaxing weekend treat.

Peach Gum Dessert is truly a harmony of health and indulgence — beautiful to look at, comforting to eat, and nourishing from within.

Try this Recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!

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Come on, try Fruit Variation here;

Thai Mango Sticky Rice

Blueberry Mousse Cake in a Jar

Strawberry Fruit Roll Up

Peach Gum Dessert

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Soak 12 hours hrs

Course Dessert

Cuisine Chinese

Servings 4

Ingredients

  

• ⅛ cup Dried Goji Berry
• ⅛ cup Dried Longan
• ⅛ cup Dried Lotus Seed
• ⅛ cup Dried Peach Gum
• ¼ cup Dried Red Dates
• ½ cup Dried White Fungus
• ⅓ cup Lump Sugar
• 1 l Water

Instructions

 

• Soak peach gum in water for 12 hours. After it has risen for 12 hours, remove the dirt from the peach gum.
• Soak the white fungus for 10 minutes before boiling and cut it according to your taste.
• Boil water over medium-low heat then add all the ingredients except peach gum and goji berry for 20 minutes.
• Add peach gum and goji berry and boil for 10 minutes.
• Remove from heat heat and let it cool before serving if you prefer it cold.
• Add ice and enjoy!

This 4-ingredient only Mango Float Cake recipe is a must-try! A simple, refreshing, and creamy dessert that melts in your mouth — No-bake, just layer, chill, and serve.

This mango float is the dreamiest summer dessert! It’s incredibly easy to prepare and refreshing from the slices of mangoes in between layers of graham crackers and sweetened whipped cream. Luscious mangoes, pillowy cream, and soft cookies make this no-bake dessert totally irresistible!

Mango Float Cake is one of those easy, no-bake desserts that always steal the spotlight. With layers of creamy whipped mixture, sweet mango slices, and soft graham crackers, it’s a dessert that perfectly balances freshness and indulgence.

This is one of those desserts that never fail to bring smiles around the table. It’s creamy, fruity, and perfectly refreshing — a no-bake tropical treat that feels like sunshine in every bite. It’s the kind of dessert that feels fancy but is incredibly easy to make. All you need are a few simple ingredients and some patience while it chills in the fridge. The result? A heavenly mango float cake that’s creamy like ice cream, light like mousse, and fruity like a tropical dream.

Mangoes, My love

Mango has always been one of my favorite fruits — sweet, juicy, and refreshing. Whenever mango season arrives, I find myself reaching for every possible way to use it in desserts. Mango has always been one of my favorite fruits — sweet, juicy, and refreshing. Whenever mango season arrives, I find myself reaching for every possible way to use it in desserts. That’s how this Mango Float Cake became one of my go-to recipes. It combines everything I adore: ripe mangoes, creamy layers, and the nostalgic comfort of refrigerator cakes from childhood. Each bite reminds me of sunny days and happy family moments shared around the table. That’s how this Mango Float Cake became one of my go-to recipes. It combines everything I adore: ripe mangoes, creamy layers, and the nostalgic comfort of refrigerator cakes from childhood.

I still remember when I was pregnant — I craved mangoes like crazy! I could easily eat three whole mangoes every single day (no joke!). Now my baby has clearly inherited that same love — he’s a total mangoholic just like me. Each bite of this cake brings back those sweet memories and makes sharing it with my family even more special.

Why You’ll Love This Recipe

• No-Bake and Fuss-Free: Ideal for beginners or busy days.
• Tropical Sweetness: The mango adds natural flavor — no artificial ingredients needed.
• Creamy and Light: A refreshing dessert that doesn’t feel heavy.
• Perfect for Sharing: Great for potlucks, family gatherings, and celebrations.
• Make-ahead dessert: Tastes even better the next day as the layers meld together.
• New way to eat ordinary Mango. Make it creative!

Ingredients  of Mango Float

• Fresh Mango: The star of this dessert! Use ripe, sweet mangoes like Carabao, Alphonso, or Honey mango for the best flavor and color. Slice them thinly or into cubes — their natural sweetness and vibrant golden hue make every layer of this cake burst with tropical goodness. Here in Indonesia, I use Mango gedong gincu, it has a unique smell, a combination of apple and mango
• Heavy Cream chilled: Chilled heavy cream gives the dessert its rich, velvety texture. When whipped, it turns light and airy, creating that luscious creamy layer that balances the sweetness of the mango. Make sure it’s well chilled before whipping so it thickens beautifully.
• Sweetened Condensed Milk: This adds just the right amount of sweetness to the cream layer. It also enhances the milky flavor that pairs so well with the mango’s natural tang. Actually, you can omit this too if you don’t want it too sweet.
• Crackers: Classic graham crackers are traditionally used, but you can use Marie biscuits or any plain tea biscuits too. They soften as they absorb the cream, turning into a cake-like texture without baking — one of the reasons Mango Float is such a beloved, easy no-bake dessert!

How to Make Mango Float

First, beat the chilled heavy cream until it forms soft peaks. Then, pour in the sweetened condensed milk and continue beating until the mixture reaches stiff peaks. Set it aside — this will be your rich and fluffy cream base.

Second, peel the fresh mangoes and slice them neatly, like cutting a steak. Set the slices aside; these will be the highlight of each layer.

Next, arrange a single layer of crackers at the bottom of a rectangular dish. Spread a generous layer of the whipped cream mixture over the crackers.

Then, add a layer of sliced mango on top of the cream. Repeat the layering process — crackers, cream, and mango — until all ingredients are used.

Finally, finish with a layer of cream on top and garnish with extra mango slices or piped cream for a beautiful finishing touch.

Cover and refrigerate the Mango Float for at least 4 hours or, even better, overnight to let the layers set and the flavors meld together. Slice, serve, and enjoy the creamy, tropical sweetness in every bite! Enjoy your Mango float!

Try this Recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!

Thank you, your supports mean a lot!

Don’t forget to check my previous fruit recipes:

Thai Mango Sticky Rice

Rujak Aceh

Strawberry Fruit Roll Up

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!

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food pictures and daily cooking recipes!

Thank you, your supports mean a lot!

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.

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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.

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