Sweet rice 2 cups, water 1&half cups, sugar 3 table spoons, cooking syrup 1 table spoon, salt 1/2 table spoons, green tea powder 2 table spoons, 8 chestnuts, 8 red dates, raisins 2 table spoons, pumpkin seed 2 table spoons, walnuts 2 table spoons, pine nuts 1 table spoon, sesame oil 2 table spoons.

• Macerate sweet rice for longer than 2 hours, divide chestnut into two and shred red dates.
• Put water, sugar, salt, cooking syrup and green tea powder in a pressure cooker and boil.
• Put sweet rice, chestnuts, red dates, raisins, walnuts, and pumpkin seed and close the cover to heat it up.
• When Yak Sik is made, mix it with pine nuts and sesame oil to complete.

White chunks 200g, sugar 20g, agar powder 5g, water 120g, cooking syrup 24g, green tea powder 2 spoons.

• Pour agar powder and water in a pot and macerate for about 10 minutes.
• Stir over medium heat to melt agar for transparency. Put cooking syrup, sugar and green tea powder.
• Put white chunks and loosen them well with a paddle. Stir them with the paddle to boil.
• When they are concentrated, reduce the heat to low and boil more for about 5 minutes.
• Place dough in a mold and solidify completely.
• Put green tea Yang Gaeng on a plate with pine nut powder on top to complete.

Cream cheese 200g, whipped cream 1 cup, 2 egg yolks, sugar 2 table spoons, rum 1 table spoon, Green Tea Lady Finger *Green tea syrup: Water 80ml, green tea powder 2 table spoons, sugar 1.5 table spoons.

• Mix sugar and green tea powder in hot water to make green tea syrup for preparation.
• Put sugar in egg yolks and increase the temperature to boiling water to make froths.
• Loosen cream cheese softly with a frother and put froths to mix completely.
• Mix whipped cream froths and put rum to complete.
• In the mousse mold, put Green Tea Lady Finger, green tea syrup, and cream cheese in order and repeat once again.
• Finally, sprinkle green tea powder and solidify longer than half a day in the refrigerator to complete..

Cake flour 80g, green tea powder 20g, baking soda 1g, 5 egg yolks, honey 15g, sugar 70g, salt 1g, 5 egg whites, sugar 60g , grape seed oil 45g, milk 20g
* Green tea butter cream: Whipped cream 400g, sugar 32g, green tea powder 2 table spoons.

• Put egg yolks, sugar, honey and salt and stir them to make froths in boiling water.
• Put egg whites and sugar in another bowl to make hard meringue.
• Mix 2/3 of meringue in yolk dough and put sifted cake flour, green tea powder, and baking soda to mix the dough as if chopping them.
• Put the rest of meringue, warmed milk and grape seed oil and mix them to keep froths.
• Place the mixture on the prepared pan and bake it in an oven preheated to 200 degrees.
• For green tea butter cream, put sugar and sifted green tea powder in whipped cream and raise whipping at maximum. Solidify the mixture in the refrigerator. Cool it down completely and place it on the sheet and roll to complete.