Imagine the joy of a refreshing cup of green tea and a luscious little toffee, and now imagine it in ice-cream sandwich form: crispy golden wafters filled with light but rich matcha sorbet.
Believe or not, cheesecake is one of the most ubiquitous desserts in Japan. This silky multi-layered version features a soft moussey base rather than standard biscuit base, topped with a smooth matcha glaze.
Channel your inner obachan (grandmother) with these matcha dorayaki (traditional Japanese-style pikelets). They're filled with deliciously sweet and sticky red bean paste, and mellowed by some whipped cream.
Australia meets Japan with these Tim Tam-style biscuits: matcha-flavoured cookies filled with adzuki (red bean) buttercream, and coated in matcha-flavoured white chocolate.
Layers of matcha-infused sponge and cream cheese icing make for an elegant and impressive cake. Make the sponge ahead of time and freeze it to get ahead, and making assembling it on the day a breeze - just thaw, slice and ice.
A Japanese dessert fit for an American diner: a sundae glass filled with green tea ice-cream, black sesame ice-cream, sweet soy sauce topping, plus other textured and sweet elements.
The perfect sweet for a present, tea party or light dessert. Matcha and coconut are a dream combination, brought together in these soft and chewy little bites.
Blend, freeze and dip is all that's required for these rich and satisfying iced treats. And because they freeze quite hard, they can be transported to picnics and friends' BBQ's in an esky.
Mochi are squidgy little balls made from pounded glutinous rice flour, found throughout Japanese and Korea. This version adds a little matcha powder into the rice dough mixture, and fills the balls with sweet red bean paste for a sweet and bitter taste sensation.
Discover more Asian flavours with Donal's Asian Baking Adventures, double episodes 8.30pm Sundays on SBS Food (Channel 33) with streaming on SBS On Demand.
Wagon Wheel alert! Two black sesame biscuits, sandwiching a vanilla marshmallow and a layer of yuzu jam, all covered in black sesame white chocolate... sign us up! #BringBackTheClassics
The tiny islands that make up the tropical paradise of Okinawa are some of my favourite destinations in Japan. The pace of life, the weather, the beauty and of course the food make them a great place to visit. Okinawa is known for many things – the birthplace of karate; a unique fusion cuisine that blends southeast Asia, China, the US and Japan; and extremely high quality produce, from pork to bitter gourds to seaweeds. Two of its most famous exports are a rich, black sugar called kokutou and mineral-rich sea salts. Of course, if you can get those products from Okinawa, more’s the better, but otherwise any dark brown sugar and sea salt flakes will do.
Mochi, delightfully chewy, mellow little pillows of rice-based dough often filled with nut, seed or sweet bean mixtures, get their name from mochigome, a particular strain of glutinous rice. Traditionally, the cooked rice is pounded to make the dough but glutinous rice flour (easily purchased from Asian grocers) mixed with water can be used instead.