Discover creative sweets combines matcha, chai, and sesame in irresistible fusion treats from around the world.
# Components:
→ Matcha-Miso Brownies
01 - 1/2 cup unsalted butter
02 - 1 cup bittersweet chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/2 cup all-purpose flour
07 - 1 tablespoon matcha powder
08 - 1 tablespoon white miso paste
09 - 1/2 teaspoon fine sea salt
→ Chai Tiramisu (mini cups, optional)
10 - 1 cup mascarpone cheese
11 - 2/3 cup heavy cream
12 - 1/4 cup sugar
13 - 1 teaspoon vanilla extract
14 - 1/3 cup strong chai tea, cooled
15 - 12 ladyfinger biscuits
16 - 1 tablespoon ground cinnamon
17 - 1/2 teaspoon ground cardamom
18 - Cocoa powder, for dusting
→ Black Sesame Cheesecake Bars
19 - 2 cups chocolate cookie crumbs
20 - 1/3 cup unsalted butter, melted
21 - 14 ounces cream cheese, softened
22 - 1/2 cup sugar
23 - 2 large eggs
24 - 1/4 cup black sesame paste
25 - 1 teaspoon vanilla extract
26 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. Melt butter and chocolate in a heatproof bowl set over simmering water. Whisk in sugar, then mix in eggs one at a time and add vanilla extract. Sift flour, matcha powder, and salt over the mixture; stir to combine. Gently fold in miso paste for a marbled effect, leaving visible streaks. Pour the batter into the prepared pan and bake for 20–25 minutes, until set but still fudgy. Cool in the pan before slicing.
02 - Using an electric mixer, beat mascarpone cheese, heavy cream, sugar, and vanilla until thick and smooth. Quickly dip each ladyfinger into cooled chai tea and arrange in serving cups or glasses. Spread the mascarpone mixture over the soaked ladyfingers, then dust surfaces with cinnamon, cardamom, and cocoa powder. Refrigerate for a minimum of 2 hours before serving.
03 - Combine chocolate cookie crumbs with melted butter, then firmly press the mixture into a lined 8-inch square pan. Beat softened cream cheese and sugar until completely smooth; add eggs one at a time, blending after each addition. Mix in black sesame paste, vanilla extract, and a pinch of salt. Pour the filling over the crust and smooth the surface. Bake at 325°F for 25–30 minutes, until set. Allow to cool, then refrigerate at least 2 hours before slicing into bars.
