A summer dessert that amazes the circle of friends, no baking and zero failure, delicate and fresh is better than ice cream!

This matcha honey bean milk cake is divided into three layers, the bottom is the honey bean, the top is composed of a milk layer and a matcha layer, the taste is delicate and fresh, cold and melts in the mouth, it is more delicious than ice cream, the method is very simple, and it guarantees a success with zero failure!

【Matcha honey bean milk cake】

Ingredients: 80 grams of honey red beans, 180 grams of milk, 8 grams of caster sugar, 7 grams of gelatin slices

Matcha panna cotta: 160 grams of milk, 8 grams of caster sugar, 6 grams of gelatin slices, 4 grams of matcha powder

Steps:

1. Prepare a container of suitable size, first spread plastic wrap on it to tidy up, put in honey red beans and press it slightly to flatten.

2. Soak 7 grams of gelatin slices in cold water in advance until soft, put 180 grams of milk and 8 grams of caster sugar in a small pot.

3. Put it on the stove and stir while cooking, no need to boil, just warm, then add the soft gelatin slices and stir to melt and remove from the heat.

4. Pour into a container with red beans, prick off the bubbles on the surface with a toothpick, and put it in the refrigerator for about two hours to set.

5. To make the matcha custard: scoop two scoops from 160 grams of milk, put them in matcha powder and stir until they are delicate and particle-free.

6. Mix the remaining milk with 8 grams of caster sugar and continue to heat over low heat, add 6 grams of gelatin slices soaked in advance and stir to melt and remove from heat.

7. Add matcha powder and stir well, sieve twice to make it more delicate.

8. Pour on top of the custard layer, prick the bubbles off with a toothpick, and continue to refrigerate and set.

9. After it is completely set, gently lift the plastic wrap and take out the matcha honey bean milk cake, cut it into cubes and put it on a plate.

10. The cool and delicate summer dessert is complete, and it is easy to bake without baking, so try it quickly!

Tips:

The gelatin slices should be soaked in advance to soften, and the custard layer should be set before starting to make the matcha custard layer. Matcha powder is of good quality, with good color and taste. Please adjust the proportion of ingredients according to the size of the container, I use a square crisper with a capacity of 500 ml.