Baking & Cooking

Matcha Cake with Adzuki beans filling

I miss the Matcha cake from Miss V bakery in Taipei~ So I tried making my own.

The taste isn’t similar, but I guess it sort of curbed my craving for a while!

Matcha cake with adzuki beans, coated with almonds and sprinkle of dried osmanthus flowers. I hadn’t actually planned on adding almonds but it’s nearing expiry and sort of comes together well in taste, so I used up all of it, keke~

Matcha cake with Adzuki red bean filling

To make the cake:

  • 70g Pastry flour (I used All purpose flour)
  • 10g Cornflour
  • 10g Matcha powder
  • 15g Unsalted butter
  • 30g Milk
  • 3 Eggs
  • 1 Egg yolk
  • 10g Glucose
  • 10g Honey
  • 120g castor sugar (I reduced to 100g)


  1. Preheat oven to 180℃. Line 7 inch round pan with baking paper.
  2. Sift together cornflour, all purpose flour and matcha powder.
  3. Heat butter and milk in small saucepan til butter melts. Remove from heat.
  4. In a medium heatproof bowl, lightly whisk egg, egg yolk, glucose, honey and sugar.
  5. Place 60-70℃ hot water in another bowl, sit the medium bowl over the hot water and beat with a handheld electric whisk until egg mixture is pale and thick. Batter should hold it’s shape briefly when whisk is lifted. Remove from heat.
  6. Sprinkle sifted flour onto mixture from a distance above the bowl. Using a rubber spatula, fold in the flour.
  7. Slowly add melted butter and milk mixture and mix in a circular motion, scraping the base and sides, until just incorporated.
  8. Pour batter into baking tin and bake at 180℃ for 25-30 mins.

To make the filling:

  • 50g whipping cream
  • 1/2 tbsp castor sugar
  • Store bought sweetened Adzuki beans (red beans)

Whip the whipping cream with sugar until stiff peaks.

To make the matcha frosting: 

  • 75g white chocolate
  • 30ml whipping cream
  • 1 tsp matcha powder

Heat cream in small saucepan and when it starts to boil, switch off heat and add white chocolate. Let sit for 5 minutes before stirring until all chocolate had melted and sift in matcha powder. Mix well.

When the cake has cooled, cut into half, spread cream and adzuki bean on one half of the cake and sandwich it with the other half. Crumb coat the cake with rest of the cream and place in the fridge to set for about half an hour. Take out the cake, place on a wire rack with a baking pan below to catch the drippings. Pour matcha frosting over cake, coat with almonds or other desired toppings.

(The sponge cake recipe is from a Japanese book and I don’t remember the title, will add on the source when I find it again.)

This is a very light version of the original. Will definitely try making one more! Do share your recipes with me if you have a version close to Miss V’s!

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