Matcha Green Tea Powder

FAVORITE MATCHA GREEN TEA POWDER RECIPES :

Matcha Chocolate Chip Cake

Ingredients:

4 eggs;  1 3/4 cup flour;  1 1/2 cup sugar;  3/4 cup butter softened;
2 Tbsp matcha green tea powder
Add sugar to softened butter and mix well. In a separate bowl whisk eggs, then mix eggs and butter mixture together. Shift flour and Matcha together, then add it to the egg and butter mixture mixing well. Last, add chocolate chips. Coat the inside of a medium loaf pan with butter then place baking waxpaper inside. Pour batter into the pan. Bake in preheated 360F oven for 35 minutes or until toothpick comes out clean. 

 

Matcha Mousse

Ingredients:

3/4 cup cow or soy milk;  4 Tbsp sugar;  1 Tbsp matcha green tea powder,  2 egg yolks;  1/2 cup fresh cream; 1 package gelatin, ¼ cup water

Sprinkle the gelatin in the water and stir to dissolve, set aside. Heat the soy milk in a saucepan over medium-low heat and bring just to boil. Mix the sugar and matcha together and add to the soy milk, whisk until dissolved then remove from the heat. Whisk the egg yolks in a medium bowl and slowly pour in the soy milk mixture. Next slowly stir in the gelatin mixture. Place the bowl inside another bowl that is filled with ice and keep mixing until it starts to thicken. Remove from the ice and set aside.  

Whip the cream in a separate bowl until very soft peaks form, carefully fold this into the matcha mixture. Pour into cups or ramekins and refrigerate until firm.  Serve plain or top with a little sweetened whipped cream. Serves 4 to 6 

 

Matcha Fruit Smoothie

 Ingredients:

1/4 cup rasberries, blueberries or black berries (fresh or frozen), 1/2  cup plain yogurt,  1/2 cup ice, 1 tsp. matcha green tea powder,

 

Blend ingredients together in an electric blender. Pour into a tall class. Drink immediately.  Experiment with kiwis, bananas, mangos and flavors of mint.

Green Tea Ice Cream

Ingredients:

 

17 ounces Vanilla Ice Cream, 1 Tbsp warm water, 1 Tbsp Matcha
Soften ice cream in refrigerator for 20-30 minutes. Do not allow it to melt. Mix the matcha powder and warm water in a cup and stir well to make a smooth paste. Put half the ice cream into a mixing bowl. Add the matcha paste and mix thoroughly, then add the rest of the ice cream. Stop mixing when the ice cream looks marbled or continue until it is a uniform pale green color. Feel free to experiment and add more matcha for a stronger green tea flavor. Put the bowl of ice cream in the freezer for one hour. Serves 4

Matcha Shortbread Cookies

Ingredients:

1 lb unsalted butter room temperature, 1 cup confectioner’s sugar, 1 tsp salt, 2 Tbsp Matcha, 4 cups all-purpose flour
Cream butter in a bowl with electric mixer using the paddle attachment. Add confectioner’s sugar and salt. Sift the tea and flour together and add to the butter mixture. Mix until just incorporated. Roll dough out to 1/3-inch thick between 2 pieces of plastic wrap. Transfer to a baking sheet and chill until firm, at least 30 minutes. Heat oven to 300F.
Remove top piece of plastic and cut into desired shapes using Japanese vegetable cutters. Re-roll excess dough as necessary. Transfer to a parchment-lined baking sheet. Place on top of another baking sheet to prevent overbaking. Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail. Take care not to let the edges brown; matcha shortbread cookies should maintain their green color. Cool then serve with green tea ice cream. Makes 9 dozen small cookies

Matcha Cocoa

Ingredients:

1 tablespoon cocoa; 1 teaspoon Matcha; 1 tablespoon hot water; 100cc (1/3 cup plus 5 teaspoons) milk;1 tablespoon sugar (optional)

 In a small pan, place Matcha and cocoa, add 1 tablespoon hot water and mix well. Gradually add milk and cook.
Add sugar. Matcha Cocoa is also delicious served over ice.

 

 

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