KIKI Matcha Recipe Book

Using my favorite organic matcha and white chocolate, I made an elegant, silky matcha ice cream — and my whole family was blown away. The recipes in this book aren’t difficult to follow, either.

Each recipe is so deep and inspiring that it makes you want to try it again and again, planning your next little improvements. I’m already excited to try the other recipes as well.

Thank you so much, Tomoyo-san.

I tried the Matcha Tiramisu Style Daifuku and it was a wonderful surprise!
The combination of mascarpone, whipping cream and smooth red bean paste is much more delicious than I expected – a perfect balance of Japanese and Western flavors.
Red bean paste and glutinous rice flour are easy to find at Asian grocery stores. I made the mochi dough in the microwave, but it was a bit tricky to find the right texture, so if you have a steamer, I recommend using it instead. After that, it’s simply a matter of shaping and assembling – very satisfying and not too difficult to make.
It pairs beautifully with both tea and coffee. Highly recommended!

Matcha Mascarpone Dorayaki

This filling is absolutely sensational. The matcha mini pancakes have a gentle yet distinctive flavor, and the combination of mascarpone with anko (sweet red bean paste) is truly scrumptious. The only slightly tricky part is cooking the pancakes just right — keeping the heat under control so they don’t burn takes a bit of concentration. But that’s part of the joy, and I genuinely had so much fun making (and eating) them.

My German husband especially loved the pancake part. Since he’s not a big fan of anko, he prefers them plain or with lightly sweetened whipped cream — just a hint of sugar or honey. These dorayaki are perfect with freshly brewed green tea, and they’re just as lovely alongside a good cup of coffee.