If you're a fan of chewy, crunchy, and delightfully unique treats, you're going to love these Matcha Snowflake Crisps. This no-bake recipe combines earthy matcha, creamy milk powder, crispy biscuits, and vibrant freeze-dried strawberries into a snack that’s as eye-catching as it is delicious. Perfect for gifting and teatime.
My other recipes are also really delicious! Check out the matcha cheesecake tart as well as my black sesame brownies.
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What Are Snowflake Crisps?
Snowflake crisps are a beloved Taiwanese confection known for their chewy, nougat-like texture and playful mix-ins like nuts, biscuits, and dried fruit. Traditionally made with milk powder and marshmallows, these treats resemble nougat but with less effort and no candy thermometer required. The “snowflake” look comes from a dusting of milk powder or powdered sugar, giving them a frosty, snowy appearance. They are perfect for holidays or everyday indulgence!
Why Is This Recipe Going Viral?
If you’ve been scrolling through RED (小红书 / Xiaohongshu, also known as Rednote) lately, chances are you’ve seen these Matcha Snowflake Crisps everywhere. This chewy, crunchy treat has become a viral sensation in China and across East Asia for its beautiful aesthetic, quick no-bake prep, and addictive mix of textures and flavors. Food influencers and home bakers alike are raving about how easy and customizable it is, with versions featuring matcha, chocolate, dried mango, black sesame, and more. Whether you're making it for the ‘gram or just craving a trendy snack, this is one internet-famous recipe worth trying.
🍵What is Matcha?
Matcha is a Japanese finely ground green tea powder. I'll be honest, it's expensive! However, when it comes to baking, don't get too caught up in quality. I use the cheapest culinary grade matcha that I can get my hands on. Feel free to add more or less depending on your preference. There are different types of matcha:
1. Ceremonial-Grade Matcha
Purpose: Best for traditional tea preparation and drinking on its own.
Flavor: Smooth, umami-rich, with minimal bitterness.
Color: Vibrant, bright green.
Texture: Silky and fine, dissolves well in water.
Uses: Drinking as a hot or iced tea, whisked with water.
Features: Made from the youngest, tenderest tea leaves, often handpicked and stone-ground.
2. Culinary-Grade Matcha
Purpose: Designed for cooking and baking.
Flavor: Stronger and slightly more astringent than ceremonial-grade.
Color: Slightly darker green with less vibrancy.
Texture: Fine but less delicate than ceremonial-grade.
Uses: Incorporating into lattes, smoothies, desserts (like your matcha cheesecake tart), and savory dishes.
Features: A more affordable option made from slightly older tea leaves.
3. Premium-Grade Matcha
Purpose: A versatile middle ground between ceremonial and culinary-grade matcha.
Uses: Drinking (especially in lattes) or high-quality recipes that highlight matcha.
Flavor: Balanced with a hint of sweetness and some bitterness.
Color: Bright green, though not as vivid as ceremonial-grade.
Texture: Fine, dissolves well, suitable for both drinking and cooking.
🥣Ingredients
- Matcha powder – Adds a vibrant green hue and earthy, slightly bitter flavor that balances the sweetness.
- Full cream milk powder – Creates a creamy, milky richness and gives the crisps their signature “snowflake” dusting.
- Unsalted butter – Helps melt the marshmallows smoothly and adds a rich, buttery depth.
- Marshmallows – The gooey base that holds everything together with a soft, chewy texture.
- Plain biscuits – Adds crunch and structure. There are a TON of options! Think Ritz crackers, Asian milk bisuits, digestive cookies, or graham crackers. Oreos would be delicious.
- Roasted almonds – Provide a toasty crunch and nutty flavor that pairs beautifully with matcha. You can use any nut, hazelnuts would be good too.
- Freeze-dried strawberries – Any dried or freeze dried fruit works. Offer a pop of tart sweetness and vibrant color in every bite. Dried cranberries/blueberries are great.
See recipe card for quantities.
📖Instructions
Step 1:
Prepare the mold: Lightly grease a rectangular container (such as a brownie or loaf pan) with butter or cooking spray. Set aside.
Mix powders: In a small bowl, whisk together matcha powder and milk powder until smooth and lump-free.
Step 2:
Melt the base: In a large nonstick pot over very low heat, melt the butter. Add the marshmallows and stir constantly with a rubber spatula until just melted and combined into a single mass. Do not overcook—overheating can result in a tough, dry texture.
Add flavor: Stir in the matcha-milk powder blend until fully incorporated.
Step 3:
Mix-ins: Add the crushed biscuits, almonds, and freeze-dried strawberries. Gently fold everything together with a spatula.
Hand mixing: Lightly oil your hands or wear food-safe rubber gloves greased with oil. Stretch and fold the mixture until all ingredients are well coated and evenly distributed.
Step 4:
Shape: Press the mixture into the prepared container, making sure to compact it firmly without crushing the add-ins.
Chill and slice: Refrigerate for 1–2 hours, or until fully set. Slice into bite-sized squares and optionally dust with additional milk powder before serving.
Hint: Using nonstick equipment is very important in this recipe!
Substitutions and Variations
- Matcha powder → Cocoa powder for a chocolate version, or omit for a classic vanilla flavor.
- Almonds → Swap with cashews, pecans, or pistachios.
- Freeze-dried strawberries → Use other freeze-dried fruits like mango, blueberries, or raspberries. It can also just be dried fruits like cranberries, raisins, etc.
- Plain biscuits → Graham crackers, shortbread, or even cornflakes work well.
- Festive Edition: Add white chocolate chips or mini marshmallows before pressing into the mold.
- Tropical Vibe: Use freeze-dried mango, coconut flakes, and macadamia nuts.
- Superfood Boost: Add puffed quinoa or flaxseeds for extra texture and nutrition.
Equipment
You do need some equipment for this recipe. Use a nonstick pot, it will make your life a lot easier. Here is everything you need.
- Large nonstick pot
- Rubber spatula
- Food-safe gloves (optional but helpful), make sure to grease them! It's very important.
- Rectangular container or mold
- Sharp knife for slicing
Storage
Store your Matcha Snowflake Crisps in an airtight container in the refrigerator for up to one week. The freeze-dried fruit could less crisp as it is exposed to air.
Top Tip
Low and slow wins the game. Always melt the butter and marshmallows over very low heat. High temperatures can ruin the texture and make the final product too hard or chewy. If your mixture sets too quickly, warming it slightly can help it become more pliable. Work quickly!
FAQ
Sticky texture means the marshmallows were not fully mixed or the ratio was off. Too hard usually means the marshmallows were overheated. Be sure to melt everything gently over low heat. You can dust your surfaces with more milk powder while slicing.
Absolutely! Just use a larger pan and be quick when folding, as the mixture can set rapidly.
Matcha Snowflake Crisps 雪花酥 (Milk Nougat)
Ingredients
- 12g matcha
- 67g milk powder
- 70g butter
- 300g marshmallows
- 165g biscuits
- 85g almonds
- 85g freeze dried strawberries
Instructions
- Grease a rectangular container with butter or cooking spray and set aside. In a small bowl, combine matcha powder and milk powder until there are no lumps.
- In a large nonstick pot, melt butter over very low heat. Still on very low heat, add marshmallows and stir constantly with a rubber spatula until it just comes together into a single mass. Do not over-melt the marshmallows. Add in the matcha milk powder mixture and fold through.
- Add biscuits, almonds, and freeze dried strawberries. Fold gently with a rubber spatula until roughly combined. Put on a pair of rubber gloves and generously grease with oil. Moving quickly, stretch and fold the mixture until everything is evenly covered in marshmallow.
- Firmly press into the prepared container while being careful to not crush the ingredients. Refrigerate for 1-2 hours or until firm. Slice into squares and optionally dust with additional milk powder. Enjoy!
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