How to make Matcha Coconut Mousse Cake

As long as you live, you have to eat. And if you want to live longer, you have to eat better. In order to eat better, you first have to change your bad habit of eating takeout. From now on, it’s best to cook your own meals every day. If you don’t know how, now I will teach you how to make Matcha Coconut Mousse Cake.

1. Separate the egg white and yolk, put them in a bowl without oil or water, beat the egg yolk, pour in 25g of fine sugar, and beat with a manual egg beater until the color becomes lighter and thicker.

2. Add salad oil three times (mix thoroughly each time before adding the next one)

3. After the salad oil is completely mixed, add water at once and mix well

4. After sifting the low-gluten flour, pour it into the egg yolk paste and stir evenly with a soft spatula.

5. Beat the egg whites with an electric whisk until they form coarse bubbles. Add a little salt and lemon juice and continue beating until they form slightly finer bubbles.

6. Add the remaining granulated sugar

7. Add in three times and beat until hard foam

8. Add one-third of the egg whites to the egg yolk paste and mix well.

9. Pour the egg yolk paste into the egg whites and continue to mix well with a soft spatula.

10. Pour the mixed cake batter into the corresponding mold, gently shake out the air and put it into the baking pan

11. Preheat the oven to 170 degrees, put the baking tray in the second to last layer, and bake for about 40 minutes.

12. Bake and turn upside down

13. Soak two pieces of gelatin in cold water and set aside

14. Take the egg yolk, add 10g of fine sugar and beat with a manual egg beater until the color becomes lighter.

15. Pour the coconut milk into the milk pot and cook over low heat until it reaches about 70-80 degrees (until bubbles appear on the edge of the pot)

16. Pour the beaten egg yolk into the coconut milk and stir while mixing.

17. After removing from heat, add 2 softened gelatin sheets and mix well.

18. Filter the mixed coconut milk through a sieve and cool it for later use

19. Whip the whipped cream with granulated sugar until it is barely fluid

20. Pour half of the whipped cream into the cooled coconut milk and mix well.

21. Use the mold to cut a piece of cake slightly smaller, put it into the mold, pour in the stirred coconut milk mousse paste, smooth it out and put it in the refrigerator until the surface solidifies.

22. Mix the matcha powder with 30g of water and set aside

23. Boil the milk over low heat, add the softened gelatin sheets and remove from heat.

24. Pour the mixed matcha powder into the milk and mix well

25. Also filter and cool with a sieve

26. Pour the completely cooled matcha liquid into the whipped cream and mix thoroughly.

27. Take out the solidified coconut mousse from the refrigerator and place the slightly smaller cake on top.

28. Pour in the mixed matcha mousse and smooth it out

29. Put it in the refrigerator again for more than four hours

30. Take it out and demould and decorate it.

Matcha Coconut Mousse Cake is not difficult to understand, but to make it well, it requires your patience and persistence. Of course, I believe that if you persevere, you will be able to create different delicious dishes.