1. Put whipped cream, sugar and water syrup in a small pot, bring to a boil on medium heat, turn to medium and low heat and continue to simmer until visible thickened
2. Pour the mixed matcha milk liquid into 1 and continue to simmer
3. When it becomes thicker, turn to the lowest heat and simmer slowly, and keep stirring at the bottom to avoid sticking the pot. Boil until it is very thick and almost non-flowing. Let it cool a little and put it into a piping bag and squeeze it into the mold (because it is very thick, you can find a helper to press it with a flat spoon while squeezing)
4. Put it in the oven at 150°C for 2-3 minutes, and watch the surface become slightly flattened out of the oven (don’t bake it until bubbling). Put it in a cold place or refrigerate it to harden and then demould, wrap it in sugar paper. No problem for storage at room temperature
