14 Must-Try Easy Japanese Desserts To Make At Home

14 Must-Try Easy Japanese Desserts To Make At Home

06 June 2024Jon Ng

Here are some super easy Japanese desserts to make at home! Check it the recipes below!

Did you ever observe that if you spell “stressed” backward, it becomes “desserts”!!

Hmm, it seems like you just encountered something you never knew before.

Well, just like how the word changes when being reflected on the mirror, desserts can actually take away all your stress from your mind.

But do you need to head to a Japanese dessert shop to enjoy it?

I will say no, because today, I am presenting a list of 13 Japanese desserts to make at home, along with easy-to-follow recipes.

Now, get ready to take a sweet ride with me from here.

13 Easy Japanese Desserts to Make at Home

In Japanese cuisine, traditional Japanese desserts are called wagashi that are made with different ingredients like red bean paste and mochi.

Besides the traditional ones, there are many modern Japanese sweets that can easily take place in the list of your guilty pleasure.

Japanese traditional sweets wagashi

As it’s not possible to discuss each of the Japanese desserts at once, I will only talk about those that are popular and easy to make.

Okay, now pick up your mixing bowl and try to recreate any of the below dishes that you like.


Daifuku is one the most popular Japanese desserts. This is basically mochi cake filled with sweet and creamy red bean paste or anko. Here’s how to make Daifuku: 

Ingredients for making Mochi 

  • Shiratamako (sweet glutinous rice flour) aka mochiko
  • Cornstarch
  • Granulated sugar
  • water

Ingredients for the anko or red bean paste:

  • Red beans or azuki beans 
  • Granulated sugar
  • Water

How to make Red bean paste or anko

  • Step 1: Rinse the azuki red beans 
  • Step 2: Add some water in a sauce pan and add the azuki red beans into this. Place the saucepan in medium high heat
  • Step 3: Let it boil for about 5 minutes and then remove the water. 
  • Step 4: Add water again and cover it with a lid. Keep the flame in medium low. Let it simmer for about an hour to an hour and a half. 
  • Step 5: Drain the water from the pan.
  • Step 6: Keep the heat on medium low and start adding sugar as you keep mixing. Stop once the paste has reached your desired consistency
  • Step 7: Transfer the paste to a flat dish so it cools 
  • Step 8: Place it in the fridge for sometime before making dessert 

How to make Mochi

  • Step 1: Take a large sheet of parchment paper and place it on your platform. Dust it with cornstarch generously. 
  • Step 2: Take a microwave-safe bowl and add the mochiko and sugar and mix it together. Add water and mix it
  • Step 3: Cover the bowl with plastic wrap and microwave the mixture for 2 minutes on high. Then take a wet spatula and mix the mixture again. 
  • Step 4: Cover and stick it into the microwave again for about 30 seconds. This time the mixture should turn a little translucent (from white). 
  • Step 5: Move the mixture on to the parchment paper you set aside earlier and add dust more cornstarch over it
  • Step 6: Roll the dough to make it thinner about ⅛ in
  • Step 7: Now cut it in circles.

How to make daifuku?

  • Step 1: Take a mochi circle on your palm and put a small amount of red bean paste on it
  • Step 2: Pinch the corners of the mochi wrapper together


Mochi is one of the delicious, cute Japanese treats that is soft and chewy. It is also a Japanese new year dessert that both grown-ups and kids like to eat.

Japanese style mochi

Although this glutinous rice cake is tasty on its own, you can enhance its taste by using a variety of fillings.

Alright, let’s move on to the recipe.

Servings: 4


  • 1 cup of mochiko (sweet rice flour).
  • 2 cups of sugar.
  • ¾ cup of water.
  • Cornstarch for dusting the dough.
Ingredients for making mochi


1. Combine the flour with water in a bowl till it becomes a soft dough. Add more water if it’s dry.

2. Steam the dough for around 20 minutes.

3. Transfer the mochi (or dough) to a pot at medium to medium-low heat and add 1/3 of the sugar until it’s completely dissolved. Then mix another third and do the same till the sugar is melted into the mochi.


It may seem like a lot of sugar, but it is important to make the mochi soft and chewy. You can lessen the amount of sugar in case you serve it right away.

4. After the mixture is soft, sticky, and shiny, move it to a tray dusted with cornstarch. Be careful with the dough since it is hot. You should dust your hand with some cornstarch to prevent burning while handling the mixture.

5. You can shape it to any form and put different types of fillings inside as per your taste. The most famous filling is red bean paste.

6. Also, you may add green tea powder with the dough to transfer it to a matcha-flavored mochi.

You can cut the mochi into tiny pieces or wrap them with strawberries to give it a fruity twist. A popular way to enjoy mochi is by wrapping ice cream with it and making a mochi ice cream.

Mochi icecream

Once you try it out, you are going to relish this Japanese mochi dessert for a long time.

You may also check out the recipe from the below video.


You May Read:

Mitarashi Dango

Mitarashi Dango is a famous Japanese sweet that appeared in various TV and anime series. It’s basically sweet rice dumplings shaped like a ball that is stuck into a bamboo stick.

And the stick is covered with sweet soy sauce, giving it a glassy glaze and burnt fragrance.

Japanese sweet Mitarashi dango

In Japan, you will find them at every supermarket or dessert shop.

Servings: 2


You will need to make rice balls, sweet & savory sauce and red bean paste for preparing this dish.

For making Dango (rice balls) you will need:

  • 100 gm Shiratamako (chunky glutinous rice flour).
  • 150 gm silken tofu.
  • 1 teaspoon of sugar.
Ingredients for making dango balls

For making Mitarashi sauce (sweet and savory sauce), you will need:

  • 50 ml water.
  • 1 tablespoon of sugar.
  • 1 tablespoon of soy sauce.
  • ½ tablespoon of potato starch.
Ingredients for making mitarashi sauce

For red bean paste:

Tsubu-an (sweet Azuki paste).


Dango making process:

1. Mix the flour, tofu, and sugar together and knead until it forms a dough.

2. Adjust the texture by adding flour or water to make it as soft as the earlobe.

3. Then, divide the dough into 12 parts.

4. Roll each of them into small ping-pong-sized balls (dango).

5. Now, bring a large pot of water to boil and gently put the dango into it. A few minutes later, you will see that the dangos’ are floating. After that, you need to keep boiling them for another minute.

6. Remove the balls from the boiling water and drown them in cold water. After a minute, drain them well.

7. Put 3 to 4 dango on each skewer.

8. Fry them on a pan until each side is light brown.

Mitarashi dango in skewer

Mitarashi sauce making process:

1. Mix up all the mentioned ingredients together in a pot.

2. Cook the mixture on low heat and constantly stir until the sauce comes to a syrup-like consistency.

Finally, brush the sauce on top of the dango and garnish it with sweet red bean paste. I recommend you to use tsubu-an because of its chunky texture. But, if you don’t like it, then you may skip it.

I like to eat this sweet and savory dessert with a cup of hot green tea as it balances the taste.

Mitarashi dango with green tea

But, you can try it without anything because their own taste is enough to satisfy your sweet tooth.

You may also check out the recipe from the below video.



Did your kids ever ask you to make Doraemon’s cake?

Well, if they are big fans of Doraemon (Japanese manga series), then I guess it happened to you.


And dorayaki is that famous Japanese dessert made with honey pancakes and filled with anko (sweet red bean paste made from azuki beans).

Now check out the recipe.

Servings: 6


  • 4 eggs.
  • 140 gm (or 2/3 cup) sugar.
  • 2 tablespoons of honey.
  • 160 gm ( or 1⅓ cup) all-purpose flour.
  • 1 teaspoon of baking powder.
  • 1 tablespoon of water.
  • 1 teaspoon of vegetable oil.
  • 520 gm anko.
Ingredients for dorayaki


1. Whisk the eggs, honey, and sugar in a mixing bowl until it becomes fluffy.

2. Strain the flour and baking powder into the egg mixture bowl, and mix them all together. Keep it in the fridge for 15 minutes.

3. After taking out the batter from the fridge, pour 1 tbsp of water into it and stir well.

4. Place a non-stick frying pan over medium-low flame. Dip a paper towel in oil and brush it on the pan to coat the bottom with oil. Then remove the oil with another paper towel. This process will help to make the dorayaki evenly golden-brown.

5. Now, pour the mixture on the pan with a ladle or small measuring cup.

6. When you see bubbles on the surface of the batter, flip it over and cook the other side until it looks golden brown.

7. Transfer the pancake to a plate and continue making one by one.

8. Take one and spread red bean paste over it, and put another pancake on top to make them look like a sandwich. You need to put the paste a bit more in the middle so that the dorayaki appears in a curved shape.

9. You can serve them instantly or wrap them with plastic and keep them in a ziplock bag for serving later.

You may also check out the recipe from the below video.


Purin (Japanese Custard Pudding)

Custard pudding is one of the easy to make Japanese sweets that doesn't require any particular oriental ingredients.

Even though the ingredients are simple, you need to be careful with the timing not to overcook the egg mixture.

Custard puddings

And when you are done with cooking, you will be rewarded with a tasty, mouth-watering dessert that can impress all of your family members or guests instantly.

Servings: 4

You will have to make caramel sauce and custard base for preparing this dessert.

Ingredients needed for the custard base:

  • 400 ml milk.
  • 3 large eggs.
  • 60 gm sugar.
  • ½ teaspoon of vanilla essence.
Ingredients for custard base

Ingredients needed for the caramel sauce:

  • 70 gm sugar.
  • 50 ml water.

Steps for making caramel sauce:

1. Pour water in a saucepan, mix sugar, and cook on medium heat until the sugar dissolves.

2. Keep cooking until the mixture turns into a golden brown color.

3. Then turn the heat off and pour the caramel sauce into 4 pudding molds.

Steps for making custard base:

1. Pour the milk in a jug and microwave for one minute to heat the milk up.

2. Take the eggs, sugar, and vanilla essence in a mixing bowl and whisk them all together.

3. Strain the custard base using a strainer.

4. Pour the mixture into the 4 molds (on top of the caramel sauce).

5. Place the molds in a shallow frying pan, add about 750-1000 ml water into it, and put the burner over high heat.

6. When the water starts to simmer, turn the heat down to low, wrap a dry towel on the pan lid, and put the lid on. Now, leave it to boil for 3 to 5 minutes.

7. Then, turn the heat off and leave it for 15 minutes without opening the lid.

8. Take the molds out from the pan and leave them to cool down.

9. Refrigerate the molds for at least 1 hour.

10. Take the puddings out from the mold and serve them on a plate.

Caramel custard pudding on plate

If you wanna bake the puddings in the oven instead, you may check out the recipe from the below video.



Anmitsu is a traditional Japanese dessert. It is one of the foods that have been around since the Meiji period.

If you wanna refresh yourself on hot summer days with a cool dessert, this dish is the perfect example.

Japanese summer dessert Anmitsu

All your sweat will disappear, and with every bite you will take, only the word “WoW!” will come out of your mouth.

Okay, I will not make you wait any longer, so dig into the recipe.

Servings: 1

You will need agar-agar jelly, shiratama dango, and different types of toppings for preparing this classic Japanese dessert.

Ingredients for agar-agar jelly:

  • 4 gm agar-agar powder.
  • 500 ml (2 cups) water.
  • 2 tablespoons of sugar (optional).

Ingredients for Shiratama dango:

In case you are willing to use mochiko rice flour:

  • 1/3 cup (55 gm) mochiko.
  • 2½ tablespoon of water.
  • ½ teaspoon of sugar.

If you are willing to use shiratamako rice flour:

  • 1/3 cup (42 gm) shiratamako.
  • 3 tablespoons of water.
  • ½ teaspoon of sugar.


  • 6 tablespoons of anko.
  • 6 scoops of green tea/ vanilla ice cream, whatever you prefer.
  • Sliced fresh fruits (strawberries, kiwi, bananas).
  • Kuromitsu (black sugar syrup).
Toppings for anmitsu


1. Add agar-agar powder and water to a pot and bring it to a boil. Then, add sugar to the mixture, let it simmer for 2 minutes over low heat, and don’t forget to stir well.

2. Pour the mixture into a baking dish and leave it to cool. Meanwhile, you may prepare the shiratama dango.

3. Mix all the ingredients for dango, form a dough, and make small dumplings.

4. Now, cook the dango in a pot of boiling water. When the balls start to float, boil for another 2 minutes and then scoop out. Then let them chill in an ice bath.

5. After the dumplings are done, cut the agar-agar jelly into small (1/2 inch) cubes. Transfer the cubes to a serving bowl to form the anmitsu base.

6. Put different types of toppings: fresh fruits, shiratama dango, anko, ice cream scoops, and a generous amount of kuromitsu syrup (optional).

You may also check out the recipe from the below video.


Japanese Cheesecake

Japanese cheesecake is one of the desserts that I can’t stay away from. The fluffy cotton-like texture melts in my mouth and makes all of my worries disappear in a moment.

Jiggly Japanese cotton cheesecake

It’s not the usual cheesecake but a mixture of airy souffle and cheesy goodness.

Alright, it’s time to bake our fluffy and jiggly cheesecake.

Servings: 4


  • 100 gm butter.
  • 100 gm cream cheese.
  • ½ cup (130 ml) milk.
  • 8 egg yolks.
  • 13 egg whites.
  • 60 gm flour.
  • 60 gm cornstarch.
  • 130 gm sugar.
Ingredients for Japanese cheesecake


1. Mix the cream cheese, butter, and milk into a pot and cook it over low heat. Keep stirring until they blend in a smooth and thick consistency.

2. Whisk the egg yolks and pour the prepared mixture into them.

3. Sift the cornstarch and flour over the batter and gently stir until it’s smooth and shiny.

4. Whip the egg whites in another bowl till soft peaks form. Then, add sugar and keep whisking until the meringue looks like foam. I suggest you gradually pour the sugar into 3 parts to ensure all the sugar is dissolved into the meringue finely.

5. Mix the meringue into the batter little by little, quarter parts at a time. Be gentle while mixing the batter, as the fluffiness of your cheesecake depends on the amount of air inside the blend. So, if you use too much pressure, the cake will come out flat instead of fluffy.

6. Now, transfer the batter into a greased baking pan with parchment paper, and tap it against the counter to remove air bubbles inside.

7. Place the baking pan on a wider baking dish and fill up the outer tray with hot water until it reaches about 2cm high.

8. Bake the cake in a preheated oven for 25 minutes at 160 degrees Celsius. Then reduce the heat to 140 degrees Celsius and bake for another 55 minutes.

9. Once the cheesecake is baked, carefully remove it from the pan and place it on a plate.

10. You can serve the cake by dusting powdered sugar on top and sliced fruits.

Japanese cheesecake with dusted sugar

You may also check out the recipe from the below video.


Mizu Shingen Mochi (Raindrop Cake)

Mizu Shingen mochi, known as the raindrop cake, is a Japanese treat that looks like a large water ball.

Mizu Shingen Mochi

The raindrop cake looks really pretty if you put a sakura flower inside.

Wait! Wait!

Are you worried about eating Sakura?

Well, you shouldn’t because it’s safe to eat a few varieties of cherry blossom.

Anyway, the raindrop cake is typically paired with kuromitsu (black sugar syrup) and kinako (powdered roasted soybean), but you can add any toppings according to your preference.

Raindrop cake with kuromitsu and kinako

As the main ingredient of this dessert is water, I recommend using bottled mineral water to get clear water drops.

Serving: 1


  • 8 gm agar-agar powder.
  • 10 gm granulated sugar.
  • 250 ml water.
  • 10 gm cherry blossoms (optional).
  • Kuromitsu.
  • Kinako.
  • Ground peanut powder (optional).
Ingredients for raindrop cake


1. Mix the agar-agar powder with the sugar in a pot and pour water into it. Then place the pot on high heat. When the water starts simmering, lower the heat and let it simmer for 2 minutes.

2. Chill the liquid in an ice bath for 3 minutes.

3. Pour the mixture into an ice ball mold. You may put cherry blossoms in each portion to make them extra attractive.

4. Put the mold in the fridge for an hour.

5. Then, take it out from the fridge and serve with kuromitsu syrup on top and kinako on the side.

Don’t feel down if you fail to get the perfect raindrop on the first try. Measurement of each ingredient plays a significant role in this recipe, and you need to try a few times to achieve the perfect jiggly and melty texture.

Jiggly raindrop cake

And the most important thing is that you have to consume the cakes within 30 minutes before they turn back into a pool of water!

You may also check out the recipe from the below video.


Nama Chocolate

For me, chocolate is a piece of happiness that I can buy and eat!

Nama chocolate

And when it comes to Nama Chocolate, I can never control myself from taking a bite instantly. The taste will explode in your mouth, and you will keep wanting to have another bite of this delicious Japanese chocolate dessert.

Servings: Around 36 small cubes.


  • 400 gm dark chocolate (70% cacao), use semi sweet for less bitter taste.
  • ¾ cup of heavy whipping cream (38% fat).
  • 1 tablespoon of liqueur (optional).
  • Cocoa powder.
Ingredients for nama chocolate


1. Cut off the chocolate into small pieces with a sharp knife. It will make them melt faster.

2. Line parchment paper on a baking dish. You may choose a 8" x 8" (20 x 20 cm) dish.

3. Add the heavy cream into a saucepan and bring it to a boil over medium heat. Whisk the cream so that the heat distributes evenly. When you see bubbles, remove the pan from the heat.

4. Put the chocolate into the heavy cream and stir until the chocolate melts completely. Make sure there are no lumps left.

5. Pour out the batter into the prepared baking dish and smooth the surface with a spatula. Then, tap the dish on the table to evenly distribute the chocolate.

6. Refrigerate the mixture for about 4 to 5 hours.

7. After that, remove the chocolate from the dish and cut it into small cubes.

8. Sprinkle some cocoa powder on the top, or you can dip each cube in chocolate powder and enjoy.

Nama chocolate with cocoa powder dusted

In case you just take out the chocolate from the fridge, I suggest you wait 5-10 minutes before serving. In that way, the chocolate won’t be chilled or hard, and it will be soft enough to melt in your mouth.

You may also check out the recipe from the below video.


Japanese Strawberry Shortcake

Japanese strawberry shortcake is also known as Christmas cake. It is made with soft and spongy cake, whipped cream, and fresh strawberry slices.

The combined flavours of these items can make you dance on your toe.

Japanese Strawberry Shortcake

Okay, it’s time to stop imagining things and start with our recipe.

Servings: 4


  • 4 egg whites.
  • 2 egg yolks.
  • 120 gm of sugar.
  • 110 gm of milk (7 tablespoons).
  • 45 gm of melted butter (3 tablespoons).
  • 120 gm of all-purpose flour.
  • 1 teaspoon of baking powder.
  • 1 teaspoon of vanilla essence.
  • 1 teaspoon of lemon zest (optional).
  • Some fresh strawberries.
  • Whipped cream.
Ingredients for strawberry shortcake


1. Whisk the egg whites and lemon zest in a bowl, and when they start to form foam, add sugar little by little to make meringue. Once you see stiff peaks, set the bowl aside.

2. Beat the egg yolks in another bowl and add vanilla essence, milk, and melted butter into it.

3. Once you are done mixing, add dry ingredients (flour, baking powder) and make a dough of uniform consistency.

4. Add a few portions of the meringue into the batter and then combine the rest foam as well. This process will help retain air inside the mixture.

5. Pour the batter into two pans covered with butter and parchment paper. And even out the surface of the mixture with a spatula.

6. Bake the cakes in a preheated oven for about 20 to 22 minutes at 160 degrees Celsius.

7. Remove the cake molds from the oven and allow them to cool for 5 minutes before taking them out from the baking dish.

8. Now, place one layer of cake, cover the surface with whipped cream, and put sliced strawberries on top of the cream. Then cover the strawberries with a layer of whipped cream and stack on the other layer of cake over it. Finally, coat the last layer with whipped cream.

9. Slice off the uneven sides of the cake so that the layers of strawberries can be seen. Give the cake a final touch by garnishing with more strawberries on top.

Layers of strawberry shortcake

You may also check out the recipe from the below video.



Taiyaki is one of the most popular desserts in Japan that’s commonly eaten as a snack. It is a common item in almost every street fair and festival.

This Japanese snack is mainly waffles, shaped like fish and stuffed with different sweet fillings like anko, nutella, and custard.


To get the classic fish shape, you need a taiyaki mold pan. But, if you don’t have it, then you may use a regular waffle maker too.

Servings: 5 pieces.


  • 1 ¼ cup cake flour.
  • 1 teaspoon of baking powder.
  • 1 teaspoon of baking soda.
  • 1 large egg (50 gm without shell).
  • ¾ cup whole milk (depending on the egg size, you may need to adjust the amount of milk).
  • 3 tablespoons of sugar.
  • 5 tablespoons of anko (red bean paste). You can also use nutella, custard, or any fillings you like.
  • 1 tablespoon of neutral-flavored oil.
Ingredients for taiyaki


1. Sift the cake flour, baking soda, and baking powder into a large bowl. Add sugar and combine them finely.

2. Whisk the egg in a separate bowl and add the milk.

3. Combine the dry and wet ingredients and mix well. Keep the mixture in the refrigerator for at least 1 hour to rest.

4. After taking it out, pour the mixture into a measuring cup.

5. Heat the taiyaki pan and grease the pan with oil using a brush.

6. Fill the mold with the batter about 60% over medium-low heat.

7. Put anko or your favorite fillings in the center and pour batter on top to cover it. Close the lid and instantly flip the pan.

8. Cook for 2 to 2.5 minutes on each side. Then, open and check whether the taiyaki is golden brown or not. If it comes out with a nice brown color, then remove and put the waffle on a wire rack.

Depending on your preference, you can serve them hot, warm, or chilled. During winter, I like to eat them hot paired with honey. So, you can try out my method too.

Serving taiyaki with favourite things

You may also check out the recipe from the below video.


Matcha Mille Crepe Cake

No Japanese dessert list is complete without one item with matcha in it. For centuries, it has been used in tea ceremonies to increase focus and calm body & mind.

Matcha mille crepe cake

In the modern age, matcha is being used in cakes, mochi, and many other desserts. And one of the trendy Japanese sweets is matcha mille crepe cake.

Servings: 4 to 6 slices.

You have to make crepes and matcha cream to prepare this cake.

Ingredients for making crepe:

  • 80 gm of all-purpose flour.
  • 1 tablespoon of matcha powder.
  • 2 tablespoons of granulated sugar.
  • A pinch of salt.
  • 2 eggs (room temperature).
  • 2 tablespoons of melted butter.
  • 160 ml warm milk.
  • Few drops of vanilla essence.
Ingredients for matcha mille crepe cake

Ingredients for making matcha cream:

  • 200 ml whipping cream.
  • 2 tablespoons of granulated sugar.
  • 1 tablespoon of matcha.


1. Sift all-purpose flour and matcha powder in a bowl, add granulated sugar and a pinch of salt. Mix all the ingredients with a whisk.

2. Now add 2 beaten eggs to the dry mixture gradually and mix well. Then pour melted butter and blend well.

3. Add warm milk gradually and mix the batter finely. Add a few drops of good-quality vanilla extract to the mixture and strain through a sieve to remove lumps. Cover up the bowl with plastic wrap, then leave it at room temperature for 30 minutes.

4. Take a non-stick pan and rub the surface with cooking oil by using a paper towel. Heat the pan on medium heat and pour half a ladle of the batter into it. Move the pan slowly in a circular motion so that the batter can spread around evenly.

5. Flip over the crepe when the edges begin to dry, and cook the other side for a few seconds.

6. When all the crepes are done, leave them to cool down completely.

7. Meanwhile, prepare the matcha cream. Take whipping cream, granulated sugar, and sifted matcha powder in a bowl. Whisk the cream till it forms a soft peak.

8. Place one crepe, spread the cream, and then put another crepe on top. Repeat this till you complete placing all the crepes with cream in each layer.

9. Finish the process by dusting matcha powder on top of the cake.

10. Leave the cake in the fridge for a few hours so that the cream can be set.

You may also check out the recipe from the below video.


Japanese Fruit Parfait

The classic Japanese parfait is kinda similar to the western sundae. It uses ice cream instead of yogurt and tastes close to the American version rather than the French.

You will find parfait in different dessert shops in Japan with distinct ingredients such as shiratama dango, anko, and fresh fruits.

fruit parfait

If you want to avoid Japanese bakery recipes and try something simple, this parfait is a perfect example.

To enjoy it in the best way, you need a tall sundae glass that makes the pretty layers of this dessert visible. In case you don’t have one, you may also use a clear glass bowl.

Servings: 1


  • 480 ml heavy cream.
  • 3 tablespoons of sugar.
  • Apple.
  • Banana.
  • Kiwi.
  • Strawberries.
  • Canned yellow peach.
  • Orange.
  • Honeydew melon.
  • Corn flakes or granola.
  • Cherries.
  • Ice cream of any flavor.
  • Sponge cake.
Ingredients for japanese fruit parfait


1. Whisk the heavy cream and sugar until they form soft peaks. Keep the cream in the refrigerator up till needed.

2. Cut all the fruits into bite sizes and set them aside.

3. Tear the sponge cake into 1-inch squares.

4. Take a parfait glass or bowl, and place sliced fruits, corn flakes, ice cream, peaches, and pieces of sponge cake. Do this in layers and fill up the spaces with whipped creams.

5. Put a scoop of ice cream on top of the parfait and place slices of fruits around it.

6. Finally, pipe whipped cream and add a cherry on the top.

Although you will find parfait in almost every dessert menu in a regular or Japanese restaurant, sometimes they are costly.

Fruit parfait for dinner

But, if you have some fruits, ice creams, and leftover cake at home, you can easily make this dessert and enjoy it with your family after dinner.

Anyway, you may also check out the recipe from the video below.


Japanese Milk Pudding

In case you have celiac and are looking for a Japanese gluten-free dessert to make at home, then I have a perfect recipe for you.

Milk pudding

So, if you are craving a Japanese milk pudding after tasting it back in Japan, dig into the recipe now.

Servings: 2


  • 1½ cups of milk.
  • 1/2 cup cream.
  • 2 to 4 tablespoons of stevia (as per your taste).
  • 2½ teaspoons of gelatin.
Ingredients for japanese milk pudding


1. Mix all the ingredients together in a saucepan.

2. Place it over a medium heat stove and whisk the blend continuously until the gelatin has dissolved.

3. Remove from the heat when you see the mixture boiling.

4. Allow it to cool down to room temperature and then pour into cups.

5. Keep the cups in the fridge to set and thicken.

You may also check out the recipe from the below video.


I have finished discussing all the popular Japanese desserts that are easy to make at home. All of them have the wow factor that can easily win the heart of your partner, friend, family member, or guest.

As we are done for today, let’s wrap it up here.


After going through all the Japanese desserts to make at home, it’s time to decide which one you will make.

Don’t be disheartened if you fail to make the dish perfectly on your first try. Who knows, you may hit the bullseye on your second try.

Just put on your kitchen apron and follow the steps. I believe that your dessert will make everyone lick their spoon off and ask you for the secret recipe.

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