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    Home Β» Recipes Β» Cakes

    Homemade Matcha Choco Pie

    Published: Jul 30, 2020 by Michelle Β· 20 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Homemade Matcha Choco Pie features a homemade marshmallow sandwiched between 2 round green tea cakes coated with chocolate. It's a delicious, sweet snack that will bring a smile to your face!

    A cut cross section of matcha marshmallow chocolate pie with knife on a marble trivet, stack of choco pies, and glass of milk with red and white straw in background.
    The first time I had a Matcha Choco Pie was 2 years ago, when I saw it on a menu and ordered it.

    I had seen them in Asian supermarkets, but never bothered buy them. I really wanted to try it since it was matcha...

    To be honest, I was a little disappointed when the server dropped off a round cake wrapped in plastic packaging. 

    A cut matcha choco pie with stack of choco pies, knife on a marble trivet and glass of milk with red and white straw in background.
    What is a choco pie?

    It's not actually a chocolate pie.

    If you know what a Wagon Wheel is, a Choco Pie is very similar.

    Wagon Wheels are a sweet treat with marshmallow sandwiched in between 2 graham cracker cookies. The cookies are covered with a chocolate coating. 

    Choco Pie follows the same concept, except that it's sandwiched with 2 small round cakes. 

    Cross-section of matcha choco pie on small plate, with whole choco pies on marble trivet, glass of milk with red and white straw, and knife on the side.
    How to make it

    There are 3 main components to the Matcha Choco Pie:

    • homemade marshmallow filling
    • mini round matcha cakes
    • chocolate coating

    Marshmallow filling

    To make the marshmallow filling, I halved my Homemade Marshmallows recipe and used a 9" by 13" baking tray. 

    Once the marshmallow has firmed up (about 4-6 hours), use a small 2.5" cookie cutter or drinking glass (dusted with cornstarch) to cut small marshmallow rounds. 

    A tray of small round green matcha cakes sandwiched with marshmallow in between.
    Mini round matcha cakes

    For the matcha cake rounds, I used a thin matcha chiffon cake.

    It is made in a similar manner to the cakes I use for my roll cakes. The cake is soft and light, yet firm enough to hold up to the chocolate coating.

    • To make the chiffon cake, separate the egg whites from the egg yolks.
    • Whisk the egg yolks together with the wet ingredients, and then sift in the cake flour.
    • In a stand mixer, whip up the egg whites until stiff peaks.
    • Fold the egg whites into the cake flour mixture, transfer to a 9" by 13" baking sheet, and bake for 12-14 minutes at 350F. 
    • Once the cake is baked, let it cool.

    Use the same 2.5" small cookie cutter (or drinking glass) to cut out cake rounds. 

    Chocolate coating

    Combine the chocolate chips with coconut oil in a microwave-safe measuring cup and microwave in 20-second increments, until the chocolate melts. 

    This method yields an easy way to "temper" the chocolate, meaning that it snaps when you bite/cut into it and that it doesn't melt in your hands as quickly. 

    A cut matcha choco pie with stack of choco pies, knife on a marble trivet and glass of milk with red and white straw in background.
    Managing the components

    This recipe does take a bit of time to execute.

    Planning the different components is key to success.

    It's optimal to prepare the marshmallow first so it has time to firm up and dry. You could even do this the day before if you wanted.

    Next, make the matcha cake so it has time to cool.

    Finally, assemble with the chocolate coating.

    Flavour variation

    I loved this recipe so much that I made a Hojicha & Matcha version with marshmallow, and my Matcha Milk Jam layered in between the hojicha chiffon cake. 

    You could definitely use a matcha chocolate instead if you wanted. 

    A cut hojicha matcha marshmallow chocolate pie with jar of green tea chocolate in the background.

    Other recipes you may like

    If you enjoyed this recipe, you may also like:

    No-Churn Matcha Ice Cream Sandwiches

    Homemade Pocky Sticks

    Matcha S'mores

    Matcha Strawberry Oreo Cookies

    These Homemade Matcha Choco Pies are way better than the packaged store-bought ones.

    There are no preservatives or chemicals in these choco pies. And you can control the amount of matcha in the cake. 

    They are deliciously lightweight and and my kids couldn't stop stuffing their faces with the chocolate-marshmallow treat! 

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below! 

    A cut matcha choco pie with stack of choco pies, knife on a marble trivet and glass of milk with red and white straw in background.A cut matcha choco pie with stack of choco pies, knife on a marble trivet and glass of milk with red and white straw in background, with text overlay.

    Print Recipe
    5 from 11 votes

    Homemade Matcha Choco Pie

    A homemade recipe for Matcha Choco Pie, a chocolate-coated green tea-flavoured cake sandwich with marshmallow.
    Prep Time1 hr
    Cook Time25 mins
    Resting Time4 hrs
    Total Time5 hrs 25 mins
    Course: Snack
    Cuisine: Asian, Japanese, Korean
    Servings: 6
    Calories: 267kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Marshmallows

    • 1 tablespoon cornstarch
    • 1 tablespoon icing sugar
    • ΒΌ C cold water
    • 1 teaspoon vanilla extract
    • 7 g powdered gelatin
    • ΒΌ C water
    • 1 C granulated cane sugar

    Matcha Cake

    • 2 egg yolks
    • 1 tablespoon granulated sugar
    • 10 g matcha sifted
    • Β½ teaspoon vanilla extract
    • 2 tablespoon whole milk
    • 1 tablespoon avocado oil
    • 40 g cake flour sifted
    • 2 egg whites
    • ΒΌ teaspoon cream of tartar
    • 2 tablespoon granulated sugar

    Chocolate Glaze

    • 150 g semi sweet chocolate (can use chocolate chips as well)
    • 20 g coconut oil
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    Make the marshmallows:

    • In a small bowl, sift together the icing sugar and cornstarch.Β Set aside.
    • Prepare a 9" by 13" baking sheet with parchment paper. Dust the parchment paper with a layer of icing sugar mixture.
    • In a stand mixer bowl fitted with a whisk, add in the cold water, vanilla extract and gelatin. Let it bloom.
    • In a small saucepan, add in the ΒΌ C water and granulated sugar. Without stirring the pot, heat until the mixture reaches 240Β°F/116Β°C.
    • The sugar syrup will quickly reach 220Β°F/104Β°C and then slowly reach 240Β°F/116Β°C. Be patient.
    • When the syrup reaches 240Β°F/116Β°C, carefully remove from heat.
    • With the stand mixer running on low, gradually pour in the sugar syrup down the side of the bowl.
    • Slowly increase the speed and whisk until the mixture is light and fluffy. It will take about 10-15 minutes. The mixture will turn white and pale.
    • Transfer the marshmallow mixture to the baking tray and smooth out the top with an offset spatula.
    • Dust the top with the remaining icing sugar mixture.
    • Leave to air dry for at least 4-6 hours. When you press your finger gently onto the marshmallow, it should be firm.
    • Dust a small cookie cutter (2.5") with icing sugar/cornstarch and cut out 6 marshmallow rounds (you will have extra marshmallow). Set aside on a large piece of parchment paper.

    Make the matcha cake:

    • Preheat oven to 350Β°F/177Β°C.
    • Line a 9β€³ by 13β€³ baking sheet with parchment paper.
    • In a medium bowl, add egg yolks, 1 tablespoon sugar and beat with a whisk until lightened in colour.
    • Add in the matcha, vanilla extract, milk, avocado oil and whisk to combine.
    • Sift in the cake flour and mix until just combined. Set aside.
    • In a clean stand mixer bowl fitted with a whisk attachment, add the egg whites and whisk on low-medium speed. When it becomes foamy, add in the cream of tartar.
    • Slowly increase the speed and gradually add in the 2 tablespoon sugar. Keep whisking until stiff peaks.
    • Fold about β…“ of the egg whites into the flour mixture to lighten.
    • Fold in the remaining egg whites into the flour mixture, until there is no white streaks remaining, but being careful not to deflate too much of the batter.
    • Transfer the batter to the prepared baking sheet and smooth out the top using an offset spatula. Drop the pan from a height of 1' to release any trapped air bubbles.
    • Bake at 350Β°F/177Β°C for 12-14 mins, or until the cake is springy to the touch.
    • Remove cake from the oven and drop the pan from a height of 1' to prevent the cake from shrinkage.
    • Let cool on a cooling rack for about 20 minutes.
    • Use a small 2.5" cookie cutter to cut out rounds. You should end up with 12 rounds.

    Make the chocolate glaze:

    • In a microwave-safe measuring cup, add in the chocolate and coconut oil.
    • Heat in 20-second increments until the chocolate is melted.
    • Stir until the chocolate is smooth.

    Assemble:

    • Lay out the cake rounds onto a baking sheet, pairing 2 cake rounds together and placing a marshmallow in the middle to create a "sandwich." You will end up with 6 sandwiches.
    • Chill the sandwiches in the fridge for 20 minutes.
    • Line a large 12" by 17" baking sheet with parchment paper. Place a cooling rack on top.
    • Line up the cookie sandwiches on the cooling rack and pour the warmed chocolate over top of each sandwich.
    • Taking one choco pie at at time, use an offset spatula to carefully dip the bottom of the choco pie onto the excess chocolate (that dripped onto the parchment sheet).
    • Transfer onto a small 9" by 13" baking sheet lined with parchment paper. Place into the fridge for the chocolate to set.
    • You will have to work in batches, scraping the chocolate from the parchment paper back into the measuring cup and re-pouring it over the rest of the choco pies.
    • Repeat with the remainder.

    Nutrition

    Calories: 267kcal | Carbohydrates: 47g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 25mg | Potassium: 37mg | Fiber: 1g | Sugar: 41g | Vitamin A: 95IU | Calcium: 16mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Christie

      July 30, 2020 at 1:47 pm

      5 stars
      These are my favourite indulgent snack! I love buying them at H-mart but now I can learn from you on how to make them at home!

      Reply
      • Michelle

        July 30, 2020 at 2:02 pm

        I'm so happy to hear it Christie! They are sure rewarding to make from scratch! πŸ™‚

    2. Heidi | The Frugal Girls

      July 30, 2020 at 2:42 pm

      Oh wow... these look incredible! And I love that you used homemade marshmallow filling!

      Reply
      • Michelle

        July 30, 2020 at 3:02 pm

        Thank you so much! Homemade is always the way to go! πŸ˜‰ Thanks for stopping by, Heidi!

    3. Katherine | Love In My Oven

      July 31, 2020 at 10:24 am

      5 stars
      What a great treat, Michelle. The matcha is perfect!! I used to love Wagon Wheels as a kid, and now I NEED to try these!

      Reply
      • Michelle

        July 31, 2020 at 10:40 am

        Thanks Katherine! Wagon Wheels definitely hold a lot of nostalgia! πŸ™‚

    4. Lauren I BasicGinger.com

      July 31, 2020 at 1:33 pm

      5 stars
      Such a delicious treat! Love that bright pop of green from the matcha!!

      Reply
      • Michelle

        July 31, 2020 at 1:47 pm

        Thanks Lauren, the matcha definitely elevates this childhood favourite!

    5. Katerina | Once a Foodie

      August 02, 2020 at 4:06 am

      5 stars
      Oh my, Michelle, they look absolutely amazing! I love anything matcha and the pairing with chocolate and marshmallow sounds just heavenly. Thanks so much for sharing!

      Reply
      • Michelle

        August 02, 2020 at 8:49 am

        Thanks Katerina! It is a winning combo for sure πŸ™‚

    6. Never Ending Journeys

      August 02, 2020 at 11:10 am

      What a fun idea... I never thought to put matcha in pie! That's the best of both worlds.

      Reply
      • Michelle

        August 02, 2020 at 11:24 am

        It's such a delicious treat! Thanks for stopping by! πŸ™‚

    7. Tasia ~ two sugar bugs

      September 06, 2020 at 10:02 pm

      5 stars
      These homemade pies are the cutest! I love the matcha cake and homemade marshmallow is perfect in there too!

      Reply
      • Michelle

        September 06, 2020 at 11:04 pm

        Thanks so much Tasia! They were a hit with the kiddos πŸ™‚

    8. Jen

      March 26, 2021 at 6:49 am

      5 stars
      These couldn't be more perfect! I made them with my oldest son and he almost didn't want to share them when they were done, haha! Too good!

      Reply
    9. klor

      March 26, 2021 at 7:11 am

      5 stars
      These chocolate matcha choco pies are so pretty. Instructions are easy to follow and they are delicious.

      Reply
      • Michelle

        March 26, 2021 at 9:19 am

        Glad to hear it, Klor! πŸ™‚

    10. Natalie

      March 26, 2021 at 7:11 am

      5 stars
      Oh yum! This looks delicious. I love everything matcha so I'll be making these for sure. Such a lovely recipe.

      Reply
    11. Jacqueline Debono

      March 26, 2021 at 7:26 am

      5 stars
      Love these matcha choco pies. So creative and pretty. I've only used matcha in smoothies, lattes and pesto! I've never baked with it, but now I really want to! Pinning for later!

      Reply
    12. Soniya

      March 26, 2021 at 9:27 am

      5 stars
      Both my boys love choc pie and would love to try this matcha flavored ones too.. can't wait to make it.

      Reply

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