Matcha Red Bean Mousse Cake Recipe

Grate the digestive biscuits and mix with the melted butter, pour them into a mold, flatten them with a spoon, and put them in the refrigerator to freeze or refrigerate first.

Remove the center of Oreo, grind and mix with butter. Take out the mold and press it up. Put it in the refrigerator and freeze or refrigerate (if Oreo is not used, this step can be omitted and the amount of butter is also reduced by half).

Mix matcha powder with 20g of hot milk to form a paste (you can increase or decrease by yourself).

Whip the whipped cream and soft sugar to 50%.

Pour 30g of hot milk into the gelatin powder to melt (the milk can be increased or decreased by yourself).

Pour the mixed Matcha milk into the light cream and mix well.

Add red beans and vanilla essence and mix well.

Then pour the gelatine into the light cream and mix well.

Put it into the mold and refrigerate it for more than 3 hours.

For demoulding, put something smaller than the mould underneath (the cling film I put), which can be demoulded by blowing it with a hair dryer or applying a hot towel.

After demoulding, pour the cocoa powder into the strainer, and then evenly sprinkle it on the cake.