30 Matcha Desserts In Singapore – Go Green With Envy
Warning. This is a very green entry. Matcha, the finely ground green tea powder, has landed to be IT ingredient in so many desserts from cakes, ice cream to waffles.
Its elegant emerald green colour, subtle bitterness to sweet desserts, and perceived health qualities (anti-oxidants, anti-aging!) makes it irresistible yet somewhat mysterious.
30 Matcha Desserts In Singapore – Go Green With Envy
Matcha Cake with Matcha Sauce
20F Speciality Coffeehouse – Foch Road
Matcha cake, with a scoop of vanilla bean ice cream with a sprinkle of pistachios and luxurious homemade matcha sauce on the side.
Pour it over the cake or on the ice-cream – and go wild. The whole cake is available upon special request (and this happened to be my birthday cake this year. My friends know how much I love MATCHA). Note: PODI at Raffles City sells a similar cake.
Matcha Salted Egg Lava Toast
The Bakery Chef – Jalan Bt Merah
Ah-huh, you may have seen this video from Insider making their rounds on Insider, and this humble cake café at Jalan Bukit Merah from Singapore has propelled to instant fame.
For $14.80, you get a choice of toast (charcoal, brioche or matcha), fillings (salted egg, Nutella or matcha) and a non-optional topup of chocolate, vanilla or matcha ice cream. (Used to be optional previously – blah.)
A toast with crispy layer and oozing centre has driven some instagrammers on a frenzy, but take note quality may be comprised as the small shop has the challenges handling the hype.
The toast only starts selling at 12pm – 12:30pm or so, and has repeated been sold out by 3pm – 4pm (or earlier). Perhaps go when the hype dies down.
Non Entrée Desserts – Rangoon Road
Cray cray. This is warm Matcha Green Tea Lava Cake ($13.90) with Azuki Beans flowing onto smokey roasted green tea gelato, crunchy almond nougatine and chocolate soil.
Loved the textural contrast after the visually euphoric moment.
Matcha Salted Egg Croissant
Asanoya Bakery – Queen Street
The Matcha Salted Egg Croissant ($4.90) is served in limited quantities from 11am onwards while stocks last.
The pastry came petite-sized, and I would wish for the crust to be fluffier. However, the combination actually worked.
While salted egg still took main priority and pretty much overpowered everything else in terms of taste, there was subtle notes of green tea which gave an added dimension.
Matcha Polo Ice
NICEDAY – Tiong Bahru Plaza
The Polo Ice ($6.90) is probably the most unique of the NICEDAY series, which reminded me of a particular type of bingsu I had in Seoul.
The bowl of powdered icy snow comes in various flavours like MATCHA, and in a shape of a Hong Kong style pineapple bun – apparently quite big in the southern Taiwan now.
As you dig further into the ‘snow’, you find hidden treasures like grass jelly, red bean, nata, mochi balls. You can then further add in taro and sweet potato balls, and mix all around.
Matcha Soft Roll ($4)
Redpan – Marina Square
Redpan’s Matcha Soft Roll ($4) is supposedly supplied from Dulcet & Studio. So anyway… this is one of the few matcha rolls around with some deep lingering green tea flavours, and the outer texture was soft and fluffy.
This is what I call Matcha-Rolling in the deep.
Matcha Snowflake Ice
Smoothie House – One Raffles Place
The Matcha and Red Bean Snowflake Ice with Panna Cotta ($12.90) has resembles the bingsu that I usually order, but it is not. I would describe the texture of most bingsu like fine snow, while the Taiwanese shaved ice having more folds and layers.
The matcha imported from Japan is on the slightly bitter side, but fans of red bean should relish this.
Matcha Azuki Tea
Teapresso – Toa Payoh Central
Teapresso is quite unlike the typical bubble tea shops you see out there. A major difference is, tea is actually brewed and extracted on the spot.
One of the top sellers is the Matcha Azuki Tea ($2.90), many’s favourite combination of green tea latte with sweet red bean at the bottom. You can scoop it up towards the end of the drink, or mix them all together to have red bean on every sip.
Matcha Oki Machi
Oki Machi – Toa Payoh Central
Other than Teapresso drinks, the kiosk also sells Oki Machi – Taiwanese style muah chee with different flavours such as Matcha Creamy Milk (1 piece $2, 4 pieces $6).
You may have seen stalls selling this at Taipei’s Shilin Nightmarket and Ning Xia Nightmarket.
The sticks are freshly grilled on the spot using a waffle-machine, may have to wait a while, but you will leave with these crispy, chewy sticks drizzled with addictive sauces.
Patisserie Platine – Marina Bay Sands
A ‘Waku Ghin’ cake at celebrity Chef Tetsuya Wakuda’s Patisserie Platine.
The Matcha Opera ($10) did feel off-balanced, with the espresso and coffee butter cream suppressing its overall taste. The matcha components turned out to take a weak secondary role.
Matcha Ice Cream Roll
21 Cube Artisan Ice Cream – Scape
Here’s how it works. You order a base flavor (say matcha) and add in mixes of fruits, cookies and sauces such as nutella.
$4.90 for base with 1 mixer, $5.40 for 2 mixers. Customers decide what you go into their ice cream. Ah, the autonomy, freedom, and ‘creativity’ in deciding your very own ice cream flavours.
I liked the ice cream’s smooth creamy texture, easily eaten as they are cut into bite-sized pieces.
L’ÉCLAIR by Sarah Michelle – Clemenceau Avenue
The Matcha éclair ($8) was rich and not overly intense, with a slight bitterness after taste.
As we cut the matcha eclair into smaller bits (they were too long to pop it into our mouths), the liquid matcha flowed out like a lava cake (Let it flow, let it flow, can’t hold it back anymore).
Matcha Chou Pop
Patties & Wiches – Ngee Ann City
The must-get item at Patties & Wiches is the Chou-Pop ($3) baked by patisserie Fumi Araya who is based in the café itself.
At a value-for-money pricing, this cream puff dessert in flavours of matcha, strawberry or mango, contains delightfully smooth cream that would make most Japanese tai-tais go “Oishii ne!” with that million-dollar expression matched with a shy smile.
[Closed] Hashida Garo – Mandarin Gallery
If you want a cup of really good matcha tea, then make your way to Hashida Garo, a Japanese tea gallery (‘Garo’ means ‘gallery’) where we sat around a U-shaped tea-ceremony performance stage.
Our matcha was to be prepared skilfully by a Japanese Tea Master in kimono on the tatami platform, almost like a formal procession.
The price of the Matcha preparation and presentation at the table was $30.
The sweets available included a mixture of Japanese Wagashi and more modern interpretations, such as Matcha Macarons ($3.50 each).
Cake Spade – Tanjong Pagar
Once upon a time, OTT milkshakes were VERY in trend.
For the Cake Shakes at Cake Spade, the Matcha Azuki seemed to be the best tasting shake. But other than the matcha goma cake, I couldn’t help thinking that the others are just rather ‘economical’ ingredients.
Matcha Shibuya Toast
Wa Café – Chinatown Point
Wa’s Matcha and Ogura Shibuya Toast ($17.80) is dazzling. Opps. The honey toast was thick yet fluffy, topped with smooth matcha and vanilla ice cream, mocha and ogura Japanese red bean. Absolutely satisfying, recommended 2 or more to share. One of my favourite (and hidden) Japanese café in Singapore.
Miam Miam French Japanese Café Kitchen – Bugis Junction, Westgate, Tampines One
This Japanese-French style soufflé is oven-baked only when ordered. Do leave a 20 minute waiting time. Quite airy, fluffy, with tinge of bitter matcha aftertaste.
AmaSoy – Jurong Point (next to MOF)
AmaSoy’s Matcha Softserve is great value for money. The texture is milky and smooth, as good as those you would get in Japanese restaurants, matched with a subtle delicate taste of green tea.
Matcha Iced Blended
Tsujiri Tea House – 100AM Tanjong Pagar, 313 @ Somerset
If you need a thirst quencher, go for Uji Kintoki ($5.80) shaved ice with green tea syrup, or O-maccha Milk Ice Blended ($5.50). The latter one of the most ‘matcha’ of many drinks I had – you can really taste the ‘green-teaness’ and fine distinct quality of the powder in its subtlely.
Matcha Cake with Goma
Dolce Tokyo – 313 @ Somerset
Photogenic much. Matcha Cake with Goma ($11.50) which comes served in a Japanese-style bird cage.
I hear Dolce Tokyo make them in small quantities daily. We may have seen many green tea azuki cakes versions around, but not quiite green tea black sesame. The best part? The crunchy green tea crumble on its top layer. Though considered quite expensive.
Nana’s Green Tea Café The Atrium @ Orchard, Plaza Singapura
Nana’s Green Tea was once voted as the No. 1 Japanese cafe for matcha lovers (in Japan lah, not here), and had been known as Japanese’s version to Starbucks.
Its desserts such as its Matcha Anmitsu ($8.80) and parfaits are definitely its strength. It may not blow you away but makes a decent afternoon tea-time treat, with its azuki red bean paste smooth and satisfying.
Hoshino Coffee – Plaza Singapura, Suntec City, Capitol Piazza
Hoshino Coffee is already quite popular in Japan, specialising in hand-dripped coffee and fluffy soufflé pancakes.
Its signature Pancake Souffle Style with Matcha and Ogura Bean Paste ($13.50) will take long to serve as they are freshly made on the spot, and accordingly their oven can only produce 6 at a single time.
Many buy St Marc Café’s Chococro in boxes of 5. The Matcha Daifuku Chococro ($2.60) is crispy flaky matcha chocolate croissant with mochi and red bean within. Quite super when eaten warm.
Maccha House – Orchard Central
This is what Doreamon would have loved. Maccha House serves a larger version of the Maccha Azuki Bean Dorayaki ($8.40). Not overly fantastic reviews for some other items.
Go for the Maccha Parfaits which come with rice flour, chocolate or soy milk pudding. They even serve the Hot Maccha drink the traditional way – self-concocted out of a bowl.
Green Tea Bingsu
Nunsaram Korean Dessert Café – Orchard Central
Nunsaram’s bingsu is one of the most photogenic. Just look at this Green Tea Bingsu ($13.90) with ice cream, generous scoop of red bean and almond nut slices. The Korean cafe also uses one of those expensive bingsu machines, ensuring snowflake-like shavings, though we felt it was still not as smooth as some of the prominent ones.
Matcha Chiffon Cake
Dulcet & Studio – Liang Court River Valley Road
Opened by Tampopo Group, Dulcet & Studio is a self-service café which cooking studio at one end. So cakes are of a certain quality. The café has quite a range of matcha desserts from éclairs, puddings to this rather creamy chiffon cake ($7).
L’Atelier Tiramisu – The Central at Clarke Quay
Truth-to-told, I am not that a fan of tiramisu. But one spoonful, one spoonful of that very moist cake sponge, creamy mascarpone and a slight explosion of Liberty’s expresso and liqueur with Marsala wine got me almost in cloud nine.
Matcha Lava Cake
Babette Restaurant & Bar – Tyrwhitt Road Parc Sovereign Hotel
Matcha Lava ($12) green tea infused cake is one of the few cakes I had that both tasted and smelled ‘matcha’, almost brilliant, but perhaps overpowered by the over-sweet white chocolate fondant.
Green Tea Mille Crepe Cake
Lady M – Orchard Central
Green Tea Mille Crepe ($9/slice) where the sweetness of the pastry cream wedded the subtlety of the fine green tea powder. You can choose either to peel layer by layer, or take a bite of its entirety. My method is the former.
Matcha Pound Cake
Nicher – Blk 71 Seng Poh Road Tiong Bahru
Nicher is such an understated stall. Its Matcha Azuki Pound Cake ($14) with whole Hokkaido azuki beans is quality stuff, robust in green tea flavour, best paired with a cup of hot tea. Note: Always sold out early (say late afternoon).
Matcha Frozen Custard
Density Frozen Custard – Short Street
Frozen custard, not exactly ice cream. Prices were $4 for single scoop, $7 for double, $9.50 for triple, and $9 for a two scoop sundae with 2 toppings and sauce.
The texture was true to its name ‘denser’, smooth and creamy, won’t feel like there is air or ice crystals ‘trapped’ within. It reminded me of a velvety version of thickened gelato. The matcha flavour though, is not available all the time.
Let me know if there are any special MATCHA desserts around.
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