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Four Seasons Hotel Inagiku Japanese Restaurant Introduction to delicious summer desserts

Japanese food is known for meticulous preparation, especially with exquisite desserts. This issue has a dessert chef from the Inagiku Japanese restaurant at the Four Seasons Hotel demonstrating seasonal beancurd pudding and green tea with red bean paste roll desserts so members can savour the sweetness of early summer.

Beancurd pudding (serves four)


Soy milk 750ml
Cow milk 750ml
Rock sugar 100g
Gelatin 40g
Water 75ml
Dark brown sugar 25g
Mint leaves To taste
Cream To taste


  1. Soak gelatin in cold water until soft and set aside.

  2. Combine rock sugar and 500 ml of cow milk in a pan and slowly stir over medium heat until the sugar dissolves, then add the gelatin and mix to an even consistency and refrigerate.

  3. Add the soy milk and remaining cow milk to the cool mixture then stir and filter through a coarse sieve to pour into glasses. Refrigerate for an hour.

  4. Gently heat the brown sugar in water until it forms a syrup.

  5. Pour the sugar syrup over the cooled beancurd pudding and garnish with mint and cream.


Beancurd pudding
Green tea with red bean paste roll (serves six)


Red beans 250g
Water 1,500ml
Sugar 240g
Whipping cream 600g
Eggs 6
Green tea powder 12g
Cake flour 140g
Vegetable oil 40ml


  1. Wash the red beans and soak refrigerated in water the night before preparation.

  2. Preheat oven to 200 degrees.

  3. Drain the beans and place in a pot. Add water and bring to a boil, then let simmer for half an hour.

  4. Drain the beans and add 100g of sugar, then mash into a paste and let cool to room temperature.

  5. Put the paste in a bowl covered with plastic wrap and refrigerate for half an hour.

  6. Place baking paper on two 9 x 13 inch baking trays and set aside.

  7. Whip eggs and 140g of sugar into a froth.

  8. Mix 10g of green tea and flour then sift out coarse particles through mesh and fold into the egg mixture. Add vegetable oil and stir until smooth then pour on to the trays.

  9. Bake the mixture for 12 minutes then let cool at room temperature. Trim the crispy surface off the cake.

  10. Whip 500g of cream into a smooth mix, add the bean paste and blend well. Coat the cakes with paste and roll into cylinders.

  11. Add 2g of green tea to 100g of whipping cream and mix well before coating the cake rolls. Sprinkle with a little green tea to decorate then slice and serve.


Green tea with red bean paste roll

Inagiku Japanese Restaurant (Four Seasons Hotel)
Address: 4/F, Four Seasons Hotel, 8 Finance Street, Central (Hong Kong MTR Station Exit E1)
Enquiries: (852) 2805 0600

Beancurd pudding and green tea with red bean paste roll
Inagiku Japanese Restaurant dessert chef Rachel Ngai