Matcha panna cotta roll

Ingredients (for 28x28cm baking tray):

To make the matcha panna cotta:

1. Resolve gelatin powder in some cold water.

2. Put milk, sugar, matcha powder, and cornstarch in a small pot. Whisk until combine.

3. Add in heavy cream and cook on low heat until the mixture thickens.

4. Add in resolved gelatin and mix until fully combined.

5. Pour the mixture into a suitable container lined with plastic wrap.

6. Refrigerate until set.

To make the matcha cake sheet:

1. Separate egg white and egg yolk.

2. Add sugar into egg white ⅓ a time. Whisk until soft peak form.

3. Resolve the matcha powder with 1 Tbsp of boiling water to make matcha paste.

4. Add sugar into egg yolk, whisk until combine. Add melted butter, matcha paste, and milk. Mix well. Add sifted flour and whisk until fully incorporated.

5. Pour 1/3 egg white into egg yolk mixture, mix well using a spatula.

6. Pour the mixture in step 4 into egg white. Mix carefully using a spatula until fully combined.

7. Pour the mixture into the baking tray lined with parchment paper. Smooth the top with a spatula.

8. Bake in preheated oven at 180C for 15 min.

9. Remove the the cake from oven. Immediately peel off the parchment paper and leave until cool.

Filling and assemble:

1. Beat heavy cream and sugar until soft peak form. Blend in sweetened red bean (optional).

2. Put the heavy cream onto the matcha cake sheet, leave 3-4 cm on one side of the cake. (roll up the cake from the opposite side).

3. Cut and line the matcha panna cotta in the middle of the cake.

4. Roll the cake up and cover with a baking sheet.

5. Put the roll cake into the fridge to set for at least 1 hour.

6. Cut and serve.