Matcha Green Tea Flavour Pocky

Product Information

For the type of pan I used, I found that using the bottom of a (clean) spice jar made it easier to really press the crust in to the bottom, since my hand couldn’t quite fit as easily as if I were using a pie pan.

The pan I used to make the cheesecakes you see here is called Zenker Ring Mold Creations. You could use a number of other pans like a jumbo cupcake pan (will only make enough to fill 6), standard cupcake pan (will make enough crust and batter to fill 10-12), or a regular pie pan.Easy Brew Tip for a Frothy cup of Matcha: In a jam jar, add 1/2 – 1 tsp of matcha powder, then add 1 cup of water @ 175 degrees F. Screw the lid on the jar tightly, and shake for 1-2 minutes like a bartender… your tea will be unbelievably frothy! Truth be told, this is much more effective than using a matcha whisk, but you should still get one because they are just so unique and beautiful! We may not have been around for this clever drink idea the first time around, but we are totally here for it now. We’re talking melt in your mouth creamy! And second, I love that this is a no-bake cheesecake situation. Now add the batter to each crust, or to the pie pan, whichever you are using. Cover and chill for at least 2 hours or overnight. Remove to a small mixing bowl and stir in the melted butter. Give this a mix so everything gets coated in the butter. Now press the crust into the bottom of your pan(s).

With an electric mixer or in a stand mixer, blend together the softened cream cheese, sugar, and vanilla extract. You’re looking to really incorporate the sugar throughout so that your final cheesecake texture isn’t overly grainy. Where I live, it’s currently in the high 90s and quite humid everyday. So although I will dare to turn on my oven now and again, I like that this delicious dessert does not require it.

Different flavours

If you don't have strawberry chocolate, you can improvise with a white chocolate coating and topping it with freeze-dried strawberry powder. For the matcha: Then dump the dough onto parchment and form into a disc. Wrap it up and set it in the fridge to chill for 30 minutes, or longer. I used semi-sweet chocolate, but you can use whatever chocolate you have on hand. Just melt the chocolate (you can use a microwave and zap it in intervals). Stir in the coconut oil and dip away. For the strawberry chocolate: Using a food processor simplifies the job and keeps the dough from being overworked. Making the dough: