matcha

Quick Matcha Tea recipe

whisk

bowl

water

salt

Heat Water

To preserve the health benefits of matcha, also known as powder matcha, the water temperature must not be too hot. Start by heating water in a stovetop or electric kettle. Heat to a simmer, the temperature should be about 175 F°.

Pour Water in matcha bowl

Pour out the water and dry, before placing your sifter (furui) over the matcha bowl. Use your bamboo scoop (chashaku), measure out 3 scoops of the matcha green tea powder, and sift. 

Measure

Then, add 1/4cup of the heated water and whisk the matcha powder to create a froth by using a back and forth whisking action. 

Enjoy

How to make Hot Matcha Green Tea

Learn how to make matcha green tea at home! I typically enjoy my matcha tea without sweetener, but matcha brands vary in bitterness. If you&#x27;re new to making matcha, or if your tea tastes bitter, add a few drops of maple syrup or honey to sweeten it to your liking.

How to Make Matcha

Maple syrup, honey, or other sweetener (optional)

Sift the matcha into a mug or small bowl to get rid of any lumps.

Pour in the 2 ounces boiling water. Using a matcha whisk or small regular whisk, whisk briskly from side to side until the matcha is fully dispersed and there is a foamy layer on top.

Add the remaining 6 ounces boiling water or steamed milk and whisk again until foamy. Sweeten to taste, if desired.

Perfectly chewy with a hint of sweetness, Green Tea Mochi is timeless Japanese sweet enjoyed by all ages. In this homemade recipe, we will make two versions of the mochi with brilliant contrasting colors. 

Green Tea Mochi

g White Bean Paste (Shiroan) ((3.5 oz))

g matcha (green tea powder) ((1 tsp))

g sugar ((⅛ cup or 2 Tbsp))

g potato starch/cornstarch ((½ cup))

Gather all the ingredients.

In a small bowl, combine 100 g white bean paste (Shiroan) with 2 g matcha (green tea powder).

Using a small spatula or spoon, blend the paste and matcha until the mixture is homogeneous.

Cover the bowl of matcha paste and the other bowl of 100 g white bean paste with plastic wrap. Freeze the bowls of paste for 30 minutes (or refrigerate for 60 minutes) to firm up the texture.

After 30-60 minutes, take out the bowls.

We&#x27;ll start with the white bean paste first by dividing it into thirds. Wet your hands with water.

Take ⅓ of the paste into your hands and roll into a ball. Continue with the rest.

Transfer to a plate. Don’t worry if they are not perfectly round.

Now we&#x27;ll work on the matcha paste by dividing into thirds. Wet your hands with water and take ⅓ of the paste into your hands.

Roll each third into a ball. Refrigerate until ready to use.

Prepare the Fillings

First, we make white mochi with matcha filling. In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well.

Add 90 g water and whisk well until there is no lump.

Cover the bowl with paper towel and microwave for 1 minute (my microwave is 1200W).

Wet your silicone spatula with water.

Mix the mochi dough so that it will be cooked evenly.

Cover and microwave for an additional 30 seconds (or more/less depends on your microwave strength). The cooked mochi dough will look opaque.

Spread the potato starch or corn starch well on a baking sheet. Remember, mochi dough will stick if the surface is not covered with starch. Transfer the mochi dough on top of the starch.

Sprinkle potato starch on top of the mochi dough and on your hands. Your hands must be well coated; otherwise, they will be very sticky.

Use a dough scraper, divide the mochi dough into equal thirds.

If one is bigger than the other, cut off the edge and add to the center of the smaller dough. Flatten the dough into a circle shape.

Place the matcha paste ball in the center of the dough. Bring all four corners of the dough over the ball.

Bring the rest of the edges to the top.

Pinch the seam line by pulling the mochi dough.

If the dough is too sticky, tap the seam line with potato starch. If the dough is covered with too much potato starch, dust it off and pull the dough at the seam so the sticky surface appears and you can seal the seam.

Once the seam is tightly closed, flip the mochi so the seam line is on the bottom. Twist the mochi a few times on your palm to reshape until even thickness.

Repeat the same for the next 2 mochi dough.

Now, we make the green tea mochi with white bean filling. In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well.

Add 2 g matcha into the mixture and whisk well.

Wet your silicone spatula with water. Mix the mochi dough so that it will be cooked evenly.

Spread the potato starch or cornstarch generously on a baking sheet. Remember, mochi dough will stick if the surface is not covered by the potato starch. Transfer the mochi dough on top of the starch. Sprinkle more starch on top of the mochi dough and on your hands. Your hands must be well coated; otherwise, they will be very sticky.

Use a dough scraper, divide the mochi dough into equal thirds. If one is bigger than the other, cut off the edge and add to the center of the smaller dough.

Flatten the dough into a circle shape.

Place the white bean paste ball in the center of the dough. Bring all four corners of the dough over the ball.

Then bring the rest of the edges to the top and pinch the seam line by pulling the mochi dough. If the dough is too sticky, tap the seam line with potato starch. If the dough is covered with too much potato starch, dust it off and pull the dough at the seam so the sticky mochi surface will appear and you can seal the seam.

Once the seam is tightly closed, flip the mochi so the seam line is on the bottom. Twist the mochi a few times on your palm to reshape.

Make Mochi and Assemble

Serve mochi at room temperature. It goes well with green tea or hojicha.

To Serve and Keep

The mochi will stay fresh for up to 2-3 days, but it&#x27;s best to consume on the same day. On warm days, it&#x27;s best to keep in the refrigerator. Make sure to individually covered so that the mochi will not become dry. You can freeze up to 2 weeks. Defrost first and enjoy or microwave for 10 seconds to make it softer.

To Store

The most tender matcha pound cake made with green tea powder and cream cheese. Enjoy it with a cup of tea in the afternoon. Stores well at room temperature - perfect for edible gifts.

Matcha Cream Cheese Pound Cake

cake flour

matcha powder

tsp baking powder

sea salt

granulated sugar

butter

cream cheese (note 1)

eggs

Pre-heat oven to 325 F

Soften cream cheese in the microwave on medium...

Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency.

Sift together cake flour, matcha powder, baking powder...

Sift together cake flour, matcha powder, baking powder and salt. Sift 3 times to ensure leavening agent is evenly dispersed throughout dry mixture. Stir to incorporate. Set aside.

In a stand mixer with the paddle attachment,...

In a stand mixer with the paddle attachment, beat sugar and room temperature butter together on medium speed until pale and fluffy.

Add softened cream cheese into mixture, beat on...

Add softened cream cheese into mixture, beat on medium-low until incorporated. Do not over beat.

Add room temperature eggs one at a time...

Add room temperature eggs one at a time and beat on medium-low until it looks smooth and creamy.

Pause mixer, add dry ingredients into the wet...

Pause mixer, add dry ingredients into the wet batter in 3 separate additions. Beat on the lowest setting ("stir" on some machines) until almost all of the dry ingredients inside bowl are no longer visible.

Turn off mixer, take the bowl out and...

Turn off mixer, take the bowl out and scrape down the sides, gently fold in the rest of the dry ingredients by hand.

Transfer batter into an 8.5" X 4.5" loaf...

Transfer batter into an 8.5" X 4.5" loaf pan lined with parchment paper.

Bang the pan on the counter several times...

Bang the pan on the counter several times to remove excess air.

Bake for 40-50 minutes until the cake springs...

Bake for 40-50 minutes until the cake springs back in the center when gently pressed and a skewer inserted comes out clean. The cake will look golden brown.

Let it cool in the pan for 5...

Let it cool in the pan for 5 minutes before transferring to a cooling rack.

Once cooled, keep cake at room temperature for...

Once cooled, keep cake at room temperature for 2-3 days in an air tight container. If placing in the fridge, let it come back to room temperature before serving, about 20-30 minutes.

Serve it alone or with ice cream or...

Serve it alone or with ice cream or Azuki bean paste. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/skxqp0ntgrrjthqqzwyu.mp4

An easy matcha cream cheese pound cake using minimal ingredients and simple baking steps. This tender green tea cake can be kept at room temperature and transports easily for tea time, parties and edible gifts.

Easy Matcha Cream Cheese Pound Cake

This recipe shows you how to make a creamy and frothy cup of Matcha Green Tea Latte. Enjoy this delicious drink at home by mixing bitter sweet matcha green tea with warm milk.

Matcha Green Tea Latte

1½ tsp matcha (green tea powder)

milk ((cows, almond, soy, etc))

tsp sugar ((optional))

Sift green tea powder into the cup to get rid of the lumps in the powder.

Add hot (not boiling) water and whisk briskly until powder is all dissolved. This prevents the tea having lump in it so do not skip. The green tea paste should be smooth and foamy. I use a frother but you can also use a small regular whisk or chasen (bamboo whisk used for Japanese tea ceremony).

Add milk and sugar in a small saucepan. Heat the milk over medium heat until small bubbles start to appear around the edge of the saucepan. Do not bring the milk to full boil. Turn off the heat. (Or use cold milk for iced latte)

Froth the milk until foamy, about 10 seconds with a frother. If you don't have a frother, you can skip.

Add the hot milk and foam in the cup and dust the green tea powder on the top. (Add ice for an extra cold iced latte).

These Matcha Green Tea Protein Bars are unique, sophisticated, and sweet. They're also packed with protein, healthy fats, complex carbs, fiber, and all natural goodness!

Healthy Matcha Green Tea Fudge Diy Protein Bars

(½ cup) Roasted Almond Butter

+ 2 tbs Unsweetened Vanilla Almond Milk

1½ tsp Vanilla Crème-Flavored Stevia Extract

¾ tsp Almond Extract

(1¼ cups, lightly packed) Vanilla Brown Rice Protein Powder

(⅔ cup) Oat Flour

tbs Matcha Powder

Salt

Healthy Matcha Green Tea Fudge DIY Protein Bars

Line an 8x8” brownie pan with parchment paper. Set aside.

In an electric stand mixer bowl fitted with a beater attachment, add all of the ingredients. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.

Scoop the mixture into the brownie pan and flatten it out. Tightly cover the pan with plastic wrap and refrigerate overnight.

Lift the mixture out of the pan. Slice into 12 bars. Feel free to drizzle melted white, milk, or dark chocolate over the bars! Individually wrap the protein bars in plastic sandwich baggies. Store in the refrigerator for up to 1 week or stash them in the freezer.

Enjoy your afternoon tea with these buttery, crispy Green Tea Cookies with Matcha powder. The unique flavor of matcha in the cookies is surprisingly delightful!

Green Tea Cookies

g all-purpose flour (plain flour)

unsalted butter ((¾ cup; softened))

sugar/powder sugar ((roughly 1 cup))

white chocolate chips ((¼ cup))

Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp) matcha green tea powder in a large bowl.

Sift the flour and the matcha powder.

In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (¾ cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.

Add a pinch of salt and blend.

Add 130 g (roughly 1 cup) powder sugar and blend until soft and light. Scrape down the bowl as needed.

Add 2 large egg yolks and mix well until combined.

Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.

Add 50 g (¼ cup) white chocolate chips and blend well.

Cut the dough in half and shape into 2 cylinders, about 1.5 inches (4 cm) diameter, 7" (18 cm) long.

Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.

Preheat the oven to 350 ºF (175 ºC). Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.

Bake the cookies at 350 ºF (175 ºC) for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.

You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.

milk (almond, coconut, cows etc)

matcha tea powder

honey (maple syrup,

Add the matcha tea powder to a small amount of hot water in the matcha tea bowl or into your favorite mug.

Use a fork to briskly whisk the matcha in up-and-down direction until you see a white foam form on top of the matcha.

Pour sweetener and steamed milk into the cup. Enjoy!

This no-churn Matcha ice cream requires only 3 ingredients and can be made easily in just 10 minutes. No ice cream maker needed! This homemade ice cream is rich, flavorful, and irresistibly delicious, made simply in the comfort of your home!

3-Ingredient Matcha Ice Cream

sweetened condensed milk

tbsp matcha powder (add more if desired)

heavy whipping cream (cold)

Add sweetened condensed milk into a bowl. Sift in the matcha powder and mix until well combined. Set aside.

Add heavy cream to a mixing bowl, or into a bowl of a stand mixer. Start whipping on low speed, gradually increase the speed, and continue to whip until stiff peaks form. Fold in the matcha paste, and whip again on medium speed until well combined.

Transfer to a freezer-safe airtight container (or a loaf pan sealed tightly with plastic wrap) and freeze for at least 6 hours before serving. Enjoy with your favorite toppings!

A freshly baked breaded loaf bread filled with delicious matcha filling. It is one of the best ways to enjoy quality matcha.

Matcha Braided Loaf

(1 packet, or 2 1/4 teaspoon) active dry yeast

(~ 1 teaspoon) sugar

200 ml (13.5 tablespoon) milk, lukewarm (38 Celsius/100 Fahrenheit)

320-360 gram (~ 3 cup) all-purpose flour

(~ 6 tablespoon) sugar

(~ 2.5 tablespoon) unsalted butter, softened

60 gram (~ 4 tablespoon) unsalted butter, softened

(~ 1/2 cup) sugar

milk

Mix together active dry yeast, 5 gram sugar, and lukewarm milk. Set aside to bloom, or until foamy and frothy, about 10 minutes.

In a mixing bowl, sift together all-purpose flour, sugar, and salt. Make a well, then add in egg yolks, butter, and yeast solution. Knead until smooth and soft, only adding a bit of flour if necessary. Kneading time is about 20-30 minutes.

Place bread dough in a bowl, cover with a wet kitchen towel/saran plastic. Set aside to proof until volume is almost doubled, about 1 hour in a warm kitchen.

Meanwhile, let's make the matcha filling. Beat together unsalted butter, sugar, and matcha until well mixed. Set aside.

Once the bread has finished proofing, punch down to remove air bubbles. Then transfer the bread to a lightly floured work surface. Knead for 2 minutes, then roll into a rectangle of about 10-inch by 15-inch.

Spread matcha filling on the rolled dough, leaving 1-inch uncovered around the edges. Roll the bread from the short end into a log. Use a sharp knife to cut the log into 2, place the two-half-logs side-by-side so the filling is facing up, then braid into a braided loaf. (Probably easier to refer to the photos!)

Tranfer the braided loaf into a 9"x5" greased loaf pan. Cover the pan with a wet kitchen towel/saran plastic and proof again until the dough fill the pan, about 1 hour in a warm kitchen.

Preheat oven to 170 Celsius (325 Fahrenheit). Brush the top of the bread with egg wash (mix together egg yolk and milk), and bake in the preheated oven for 40 minutes. At around 25 minutes or 30 minutes mark, if you see that the top of the bread is browning too much, you can use a sheet of aluminum foil to tent the loaf.

Remove the bread from oven. Let it rest in the pan over a wire rack for 10 minutes, then gently remove the bread from the pan and cool on a wire rack. It is best to serve the bread warm.

great recipe! I did reduce the amount of sugar in the matcha filling and still it tasted great. I actually baked it a number of times already :)

28 layers of soft and tender matcha crepes make up this delicious Japanese Matcha Green Tea Mille Crepe Cake that requires no baking at all. Filled with a light chantilly cream, it is both tasty and visually impressive.&nbsp;

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