Matcha Red Bean Mousse Crêpe Cake

Ingredient	Method
Crêpe: 75g AP flour 1 A Egg 1/2 teaspoon salt 3g matcha powder 160g milk 25g butter, melted	1. Mix all crepe ingredient in a big bowl. 2. Strain the mixture and rest for 1 hour. 3. Heat the 20cm nonstick frying pan, then wrap bit of butter on it. 4. Pour the crepe mixture on the frying pan. 5. Fry the crepe until the mixture is dry completely (abt 7 pcs). 6. Let it cool down.
Cake: 110g chocolate cake 60g cream cheese	1. Place cake in a bowl and crumble it with you fingers. Add about 60g of cream cheese and mix well. The crumbs should still appear to be crumbs, but should hold it's shape when pressed lightly together (if still dry, may add more cream cheese). 2. Press the crumb cake into 6" cake pan and freeze to harden before used.
Mousse: A: 400g heavy cream 40g sugar pinch of salt B: 3/4 tbsp gelatin powder 20ml hot water C: 130g cooked red beans D: 50g homemade Matcha Milk Spread	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Whisk the cream, salt & sugar on medium high speed to soft peaks form. 4. Add the condensed milk and vanilla extract and continue beat until stiff peaks form. 4. Divide the cream into two portions: 1 portion abt 200g and the remaining as last portion. 5. Fold 1/3 of the big portion cream into the matcha spread to lighten it. Fold into remaining cream and mix until well combined. 6. Repeat the step 5 for the second portion to make a red bean mousse by fold the cooked red beans into the small portion of cream.
Matcha Milk gelee: 2tsp gelatin powder 20ml hot water 30ml cool water 25g homemade Matcha Milk Spread Matcha gelee: 1tsp gelatin powder 20ml hot water 10g caster sugar 1tsp matcha powder, sifted 25ml cool water	Matcha Milk gelee: 1. Sprinkle the gelatin over hot water in a small bowl. Allow it to sit for about 1 to 2 minutes and microwave until dissolved. Stir in the matcha milk spread and cool water while gelatin mixture is still hot. Lets cool slightly. Matcha gelee: 1. Sprinkle the gelatin over hot water in a small bowl. Allow it to sit for about 1 to 2 minutes and microwave until dissolved. Stir in the matcha,  sugar and cool water while gelatin mixture is still hot. Lets cool slightly.
Assembly: Pour 1/3 of the matcha mousse into eclipse mould. Carefully place the matcha crepe over the mousse, as centred as possible. Pour some red bean mousse into it and spread the whole crepe. Repeat until reach 4 crepe is finish. Pour another 1/3 matcha mousse into crepe. Carefully place the cake and press gently to cover the sides of the cake. Flatten the surface. Wrap the mould in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight. To remove the cake, gently pull out  from the silicon mould. By using the circle ring tools, place the mould on top the freezer cake. Carefully pour  matcha milk gelee into it. Carefully send the whole cake into fridge for 1/2-1 hour or more until the gelee is set. Once set, carefully pour the matcha gelee on top the matcha milk gelee. Chill for 2 hours until set.