Beat the cold white with a whisk and add sugar to make meringue. The meringue is glossy and is served 100% so that it doesn't spill when turned upside down, and keep it cold with plastic wrap. Whisk sugar into the yolk until ivory-colored.

If you pour water into the ivory-colored yolk little by little, mix well. Add oil such as melted butter or canola oil little by little and mix well. Add brown rice powder and matcha powder to the yolk mixed with water and oil and mix well so that no raw powder is visible.

Add the cold meringue 3 times and mix well so that the bubbles do not burst. Put enough water spray in the prepared mold and bake it in a preheated oven at 160 degrees for 30 to 40 minutes. Remove the finished chiffon from the oven and turn it upside down quickly and let it cool completely.

I put a little rum on the chiffon and applied whipped cream. It's so moist and soft that the bitter taste of matcha and the popping texture of poppy seed make a fantastic combination with soft and savory whipped cream. It's as soft and delicious as a cake made of flour, so please try it.