3 Instagram-Worthy Japanese Dessert Recipes You Can Try At Home | CoolJapan

Japan harbours a strong love for desserts and sweets that has now become part of its culture. The dessert culture in Japan is something I enjoy exploring and there is no end to exploring its dessert selections. Though some might find the broad range of choices they have intimidating, I find joy in discovering new flavours and creative tweaks to the desserts I find there.

Given that travel restrictions are still not lifted, I have been looking for Japanese dessert recipes I’ve tried in Japan to recreate and photograph at the comfort of my own home.

I hope you enjoy discovering the dessert master in you and try these three simple recipes in your spare time!

Matcha Mille Crepe Cake

Crepe Ingredients

1 ¾ cup whole milk (1 ¾ cup = 400ml)
3 tbsp granulated sugar
3 large eggs
1 ½ tbsp melted butter (1 ½ tbsp = 25g)
1 cup cake flour (1 cup = 138g)
2 tbsp matcha (green tea powder) (2 tbsp = 12g)
½ tsp baking powder
neutral flavor oil for cooking crepes (vegetable, canola, etc.)
2 tsp matcha (green tea powder) (for dusting only)

Fresh whipped cream (for layering)

1 cup heavy cream or heavy whipping cream (1 cup = 240ml)
3 tbsp granulated sugar


Mix all your dry ingredients together and set them aside.

Put the milk and sugar in a small saucepan and combine well. Heat on medium until the milk is warm to the touch. Beat the eggs in a large bowl. Then slowly add a small amount of warm milk while whisking. While whisking, slowly add the melted butter to the mixture.

Sift half of the dry ingredients into the batter and whisk to combine the dry and wet ingredients together. Sift and mix till all dry ingredients are mixed.

Refrigerate for one hour or more before cooking on low heat on a flat pan.

For whipped cream

Prepare an ice bath by adding ice cubes and water to a larger bowl and set a smaller bowl on top. Add the heavy whipping cream and start whisking at a lower speed. Once you see bubbles, slowly add granulated sugar.

Whip the cream until it has soft peaks. 

Lastly, layer, assemble, and dust!

Purin a.k.a. Japanese Creme Caramel

Purin a.k.a. Japanese Creme Caramel


Caramel ingredients

40g (1.4oz.) granulated sugar
1 tbsp. water

Custard ingredients
3 eggs
300ml milk
60g (2.1oz.) granulated sugar


For the Caramel

Mix granulated sugar and water in a saucepan. Simmer until the sauce is brown. Tilt the pan while mixing for an even cooking process.

Pour the sauce into heat-resistant cups before it gets hard.

For the Custard

Microwave the milk for two minutes just until warm. Add two tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture.

Strain to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminium foil.

Steaming in the Pan

Place some paper towels or a dish towel in a frying pan (so that you can gently steam the pudding), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for five minutes with the remaining heat.

Serve warm or put in the fridge to serve cold.

Ice Cream Mochi


1 cup (160g) sweet glutinous rice flour (mochiko)
1/4 cup (60g) granulated sugar
1 cup (236ml) water
Cornstarch for dusting
Store-bought ice cream of your choice


In a bowl, mix sugar, water and rice flour together. Make sure the mixture is fully emulsified. Clean the sides of the bowl with a spatula.

Cover bowl with plastic wrap and microwave for one minute.

Stir with a whisk to get rid of clumps, then put it in the microwave again for one more minute.

Take it out of the microwave. Wet your spatula as you continue to mix. Do not use a whisk from this point on as the mixture has become too sticky. Then put it in the microwave one more time for 30 seconds.

On a dusted flour board, pour mochi. Roll even until ½-inch thick. Dust with cornstarch repeatedly. Place in fridge for 20 minutes until cold and set.

Dust again with cornstarch, then use a circular cutter to cut out as many circles as possible. Put the ice cream in the wrap. Work quickly. Wrap with plastic wrap moderately tight so that ice cream doesn't melt. Place them in muffin tins one at a time to maintain their shape and the temperature of the ice cream.

(Cover photo from: Jer Chung via Pexels)