Ingredients
Prepare the mold. Cover the inside of the mold with a parchment sheet.
Separate an egg into a yolk and a white.
Melt 60g of white chocolate in a double boiler. Add 50g of yoghurt and mix them well.
When the chocolate is melted completely, take it off the heat. Add 1/2 tsp of Matcha and mix them well.
Add 10g of sugar and mix them. Add a yolk and mix them. Put 30g of rice flour and mix them.
Make meringue with white of an egg and 15g of sugar. Put the Matcha batter into the meringue and mix them.
Put it into a mold. Smooth the surface.
Put the mold in a steamer.
Put it on chopsticks to make a space under it. Steam it for 15 minutes over a high heat. (Water in the steamer should be boiled when you put the mold.) Unmold and put the cake on something like a toasting net to cool it. During cooling it, cover it with a cloth to keep it moisture.
Divide 50g of Nerikiri dough into 2. Knead a bigger one to make it smooth. (Leave it white.) Colorize a smaller one green with Matcha.
Cut off edges of the cake when it's cool. Cut the cake as you like.
Decorate the cake with Nerikiri dough. Puree white and green Nerikiri dough into mince.
Put it on the cake to decorate. Cover the top of the cake with Nerikiri snowflakes.
