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Green Tea Ice
Cream -
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
Latte - 1/4 teaspoon Matcha; 6 ounces milk;
honey or sugar to taste (Or Vanilla Soy Milk can
substitute for milk and sweetener) Or
purchase Sweet Powdered Matcha here
Use 2 ounces of
warmed milk to mix the matcha into a paste. Put the
paste into your cup then add the sweetener and the rest
of the warmed milk and mix well. Microwave version:
Add all the ingredients to your cup and carefully microwave
it watching that it doesn't boil. Mix well. Using a
Chasen will create a frothy drink.
Green
Tea Smoothie - 1/2 teaspoon Matcha; 2 ounces
hot water; 3 teaspoon sugar; 4 ounces milk
(Vanilla Soy Milk can be used to substitute milk and
sugar); 8 ice cubes (for one serving)
In a
bowl mix matcha with hot water until dissolved. Stir
in sugar and milk. Pour mixture into blender, add ice
cubes and blend until smooth.
Iced
Matcha - Use the recipe above for the Green Tea
Smoothie, but pour the mixture over the ice cubes and
serve.
Green Tea
Yogurt - 1 tsp Matcha; 16 oz plain yogurt; 2 Tbsp honey (or to taste)
Mix green tea
into yogurt, then add honey and mix well. Let stand two minutes before
serving.
Matcha Shortbread
Cookies - 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
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Matcha Chocolate Chip
Cake -
4 eggs; 1 3/4
cup flour; 1 1/2 cup sugar; 3/4 cup butter softened;
2 Tbsp Matcha
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 - 3/4 cup soy milk; 4 Tbsp sugar; 1
Tbsp Matcha; 2 egg yolks; 1/2 cup fresh cream;
1 package plain
gelatin; 1/4
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
Green Tea Layer
Cake -
Ingredients (Cake): 1 cup all-purpose
flour; 1 cup cake flour; 1 tsp baking soda; 1 tsp salt; 3 eggs
4 tsp
Matcha; 1 1/4 cups white sugar; 1 cup vegetable oil; 1 cup plain
yogurt; 1 1/2 tsp vanilla extract
Ingredients (Green Tea
Frosting): 1 1/4 cups confectioner's sugar; 2 tsp Matcha; 2
tbsp butter, softened; 1 (3 ounce) package cream cheese, softened; 1/2 tsp
vanilla extract; 1 1/2 tsp milk
DIRECTIONS - Preheat oven to
350 degrees. Grease and flour 2 - 9 inch round pans. Sift together the
all-purpose flour, cake flour, baking soda, salt, and 4 tsp. of matcha; set aside. In a large bowl, beat together sugar, oil, and eggs until
smooth. Stir in 1 1/2 teaspoons vanilla. Beat the yogurt into the flour mixture
just until incorporated. Pour batter into prepared pans. Bake in the preheated
oven for 30 to 40 minutes, or until a toothpick inserted into the center of the
cake comes out clean. Cool on wire rack for 30 minutes before removing from
pans.
To make Green Tea Frosting -
Sift together confectioner's sugar and matcha. In a medium bowl,
combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an
electric mixer until smooth.
To assemble the cakes - When
the cakes are completely cooled, put one layer on a flat serving plate. Spread a
thin layer of frosting over it. Place the other layer of cake on top, and spread
frosting to cover the top and sides of cake. Dust with matcha if
desired. Serve cold or at room temperature. Makes one
two-layer 9 inch rounds or one sheet.
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Matcha
Fresh Chocolate * -
Ingredients:
3 tablespoons Matcha; 50cc (1/4 cup) hot milk; 100cc (1/2 cup) heavy
cream; 200g (7 oz) white or sweet chocolate
DIRECTIONS
- First sift Matcha with a tea strainer, put into a bowl, gradually
add 50cc (1/4 cup) hot milk and mix well. Set aside.
Shave and
cut chocolate into tiny pieces and set aside. It is easier to use
a food processor to do this. In a small sauce pan, cook heavy cream
over moderate heat. Gradually add the chocolate – add a little then
stir – add some more and stir again, etc. until it is completely
dissolved. (If the chocolate will not dissolve completely, set the
small sauce pan of chocolate in a large bowl of hot water to warm
the bottom of the pan. Do not use direct heat from the stove!) Add
the Matcha and mix well.
Pour
into a square mold (4" x 8" or 10cm x 20cm) lined with
wax paper. Cool in the refrigerator over night. Cut with a warmed
knife into 1 inch (1.5 to 2cm) pieces. Sprinkle Matcha over the
top. Makes about 50 pieces.
Matcha
Roll Cake * -
Makes
1 cake (size: 12" x 12" or 30cm x 30cm roll pan)
Ingredients
(Cake): 3 eggs; 90g (just under 1/2 cup) sugar; 75g (1/3 cup) all
purpose flour; 3 teaspoons (6g) Matcha;
2 tablespoons hot milk
Ingredients
(Filling): 150cc (5 oz) heavy cream; 1 teaspoon Matcha; 1 tablespoon
sugar
DIRECTIONS
- Sift flour and Matcha together 2 times. Preheat the oven to 400F
(200C). Line the roll pan with wax paper.
In a large bowl, beat
the eggs and sugar with an electric mixer until smooth. Cover the
bottom of the bowl with hot water until the dough becomes about
the same temperature as the human body – approximately 98F (37C).
Remove the bowl from the hot water and continue beating for 3 to
5 minutes until small stiff peaks form in the dough. Add the flour
and Matcha mixture by lightly sprinkling it into the bowl, then
fold it into the dough with a rubber spatula. Add hot milk and fold
again with the rubber spatula.
Pour
into the roll pan and tap it on the countertop to remove any air
bubbles. Bake at 400F (200C) for 10 minutes or until a toothpick
inserted near the center of the cake comes out clean. Set the pan
on a wire rack to cool. After the cake has completely cooled, remove
the wax paper from the cake.
To
make the filling: In a large bowl beat heavy cream and sugar with
an electric mixer until it is stiff. Then add the Matcha and mix
well. Spread the Matcha whipped cream on one side of the roll cake
and carefully roll. Wrap the cake in wax paper and chill in the
refrigerator for at least 30 minutes.
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)
DIRECTIONS
- 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.
Matcha
Tiramisu * -
makes 8-10
servings
Ingredients:
3 eggs – separated; 100g (7 tablespoons) sugar; 500g (17 1/2 oz)
mascarpone cheese; 32 ladyfingers;
3 teaspoons of Matcha; 150cc
(5 oz) hot water
Make
the Matcha: Sift the Matcha for a more mellow flavor. Place 2 teaspoons
of Matcha into a small bowl. Pour 100cc of hot water into the bowl.
Whisk the Matcha. Set aside. In a bowl, whisk together the sugar
(leave 1 tablespoon of sugar for making the meringue) and 3 egg
yolks until the mixture is almost white. Use electric mixer to gradually
add the mascarpone and continue stirring until the mixture becomes
creamy.
In
another bowl, make the meringue. Whip 3 of the egg whites and 1
tablespoon of sugar to stiff peaks. Carefully fold the meringue
into the mascarpone mixture. Line the bottom of an 8-by-8-inch pan
or glass serving dish. Quickly and lightly dip the ladyfingers into
the Matcha. Cover the ladyfingers with one half of the mascarpone
mixture, then repeat the layering process.
Chill
at least 3 hours (overnight is preferable). Before serving, sprinkle
Matcha over the mascarpone cream through a tea strainer.
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Matcha
Pudding * -
makes 6 servings
Ingredients:
2 eggs; 70g sugar; 400cc milk; 2 tablespoons matcha; 50cc boiling
water
DIRECTIONS
- Preheat the oven to 350F (180C). Sift the Matcha for a more mellow
flavor. Add Matcha to 50cc boiling water and whisk. In a small saucepan
steam the milk and sugar over moderate heat. Stir the mixture until
the sugar dissolves.
In a bowl mix 2 eggs, gradually adding
the milk. Add Matcha and mix very well. Pour through a sieve or
strainer twice to remove any lumps. Pour into 6 pudding cups or
ramekins.
Place
cups in a roasting pan. Fill the pan partially with hot water. The
water should cover the bottom half of the cups. Be careful not to
splash water into the cups! Bake the pudding for 10 minutes at 350F
(180C). Reduce the temperature to 320F (160C) and bake for another
20 minutes. Cool and serve.
Matcha
Cookies * -
makes 8 -
10 Matcha Cookies
Ingredients:
160g butter; 1 egg; 100g sugar; 180g all purpose flour; 20g Matcha;
50g sliced almonds
DIRECTIONS
- Sift or mix the flour and Matcha together until well blended.
Using an electric mixer in a large bowl, blend the butter until
smooth. Add the sugar and blend until pale and fluffy. Add the eggs
gradually and mix well.
Add
the Matcha-flour mixture and stir lightly with a rubber spatula,
just long enough to make the dough smooth. Gently mix in the sliced
almonds. Form into two rolls on waxed paper and chill overnight
(or minimum of 6 - 8 hours). Slice thinly 1/4 inch (approx. 5mm
thick) and bake on a cookie sheet at 350F (180C) for 12 to 15 minutes.
Remove cookies from cookie sheet to cooling rack and let cool.
Matcha
Affogato * -
makes 2
servings
Ingredients:
1 teaspoon of Matcha; 100cc boiled water; 1 cup vanilla ice cream
– use as much as you want! (Hibiki-an uses 1/2 cup ice cream for
1 person)
Directions
- Sift the Matcha for a more mellow flavor. Place 1 teaspoon of
Matcha into a small bowl. Pour 100cc of boiled water into the bowl
and mix well. Place 1/2 cup of ice cream into a tea cup or dessert
cup. Pour the Matcha on top. Serve immediately.
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Matcha
Jelly
* -
makes 4 servings
Ingredients:
2 teaspoons(5g) gelatin; 2 tablespoons water; 1 tablespoon Matcha;
2 tablespoons hot water;
250cc (1cup) hot water; 2 tablespoons
sugar
DIRECTIONS
- Soak gelatin in cold water. Set aside. Sift Matcha with a tea
strainer, put into a bowl, add 2 tablespoons hot water and then
gradually add 1 cup (250cc) more hot water. Add sugar and gelatin
to the Matcha and stir to dissolve. Strain through a sieve and pour
into 4 glasses. Chill in the refrigerator.
Can
be served with sweet red azuki bean paste (anko)
and condensed milk, if you like.
How
to make Anko * - this recipe makes about 3 cups (700g) of Anko
Ingredients:
300g dry Azuki beans (small red beans – sometimes spelled Adzuki);
200g sugar
DIRECTIONS
- In a bowl, soak the dry Azuki beans with a generous quantity of
water overnight. Drain the water with a strainer. Then put the Azuki
beans in a pot and fill the pot with water until the water level
is 1 1/2 inch (2-3 cm) above the beans, covering them completely.
Cook at high heat until it boils. Drain the boiled water with a
strainer. Again, put the Azuki beans in a pot and fill the pot with
water until the water level is 1 1/2 inch (2-3 cm) above the Azuki
beans. Cook at high heat until it boils. Once it starts to boil,
cook on low heat until the Azuki beans are fully cooked. This usually
takes about 1 hour, but you can try one or mash with your finger
to check and see if the beans are soft and finished cooking. Add
the sugar and mix gently. Cook on low heat to remove the excess
moisture. Put the mixture into a food processor and mix for about
3 minutes. If you prefer smoother Anko, you may extend the mixing
time in the food processor.
Matcha
Madeleines * -
makes
12
Ingredients:
100g butter; 2 eggs; 100g sugar; 1 tablespoon honey; 100g all purpose
flour; 1/2 teaspoon baking powder
1 tablespoon Matcha
DIRECTIONS
- Sift flour, baking powder and Matcha together 2 times. Preheat
oven to 325F (170C). Melt butter in a saucepan or microwave. Grease
and lightly flour a Madeleine mold. * Can be baked in mini-muffin
pans if you don't own the special molds.
In
a large bowl, beat the eggs with a whisk until smooth. Add honey,
then gradually add the sugar and mix well. Add the flour and Matcha,
mix well. Add the warm melted butter gradually and mix well. Pour
into the Madeleine molds. Bake at 325F (170C) for 10 to 15 minutes,
or until a toothpick inserted near the center of each cake comes
out clean. Set the pan on a wire rack to cool.
Matcha
Financiers * -
makes
12
Ingredients:
100g butter; 3 egg whites; 80g sugar; 1 tablespoon honey; 50g all
purpose flour; 50g powdered almond;
1 tablespoon Matcha
DIRECTIONS
- Sift flour and Matcha together 2 times. Cook the butter in a small
saucepan on medium-low heat until it becomes dark brown, also called
'noisette' or hazelnut brown. Remove from heat and strain though
a tea strainer. Let cool to room temperature before use. Preheat
the oven to 390F (200C). Grease and lightly flour a Financier mold.
* Can be baked in mini-muffin pans if you don't own the special
molds.
In
a large bowl, beat the egg whites with a whisk until smooth. Add
honey, then gradually add the sugar and mix well. Add the flour
and Matcha, mix well. Add the browned butter gradually and mix well
again. Pour into the Financier molds. Bake at 390F (200C) for 10
minutes, or until a toothpick inserted near the center of the cakes
comes out clean. Set the pan on a wire rack to cool.
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Hojicha
Pudding * -
makes 6 servings
Ingredients:
2 eggs; 2 tablespoons of sugar; 2 tablespoons of condensed milk
(or 2-3 tablespoons of sugar will do)
400cc (1 3/4 cups) milk;
15g Hojicha
DIRECTIONS
- Preheat the oven to 320F (160C). In a small saucepan steam the
milk, remove from the heat and add Hojicha. Cover with a lid for
5 minutes. Add sugar and condensed milk, stir the mixture until
the sugar dissolves. Crack 2 eggs in an empty bowl and mix, gradually
adding the milk through a tea strainer and mix them. Pour through
a sieve or strainer twice to remove any lumps. Pour into 6 pudding
cups or ramekins. Place cups in a roasting pan. Fill the pan partially
with hot water. The water should cover the bottom half of the cups.
Be careful not to splash water into the cups!
Bake
the pudding for 20 to 30 minutes at 320F (160C). Put caramel
sauce on the top if you like. Chill and serve!
Caramel
Sauce *
Put
3 tablespoons of sugar and 2 tablespoons of water in a saucepan
over low heat until the sugar melts and turns brown. Remove from
the heat. Add 2 tablespoons of HOT water. Be careful! The caramel
sauce is very hot and splashes easily!
Hojicha
Cookies
* (I recommend using Hojicha Asairi as this is a light roasted
tea) -
makes 50 cookies
Ingredients:
100g butter; 50g sugar; Pinch of salt; 1 egg yolk; 150g all purpose
flour; 15g Hojicha
DIRECTIONS
- Cut Houjcha into very small pieces (or use food processor for
10 seconds). Mix Hojicha and flour together twice, set aside.
Using
electric mixer, blend the butter until smooth. Add the sugar, pinch
of salt and blend until pale and fluffy. Add the egg yolk and mix
well. Using a rubber spatula, add the flour and Hojicha and stir
lightly. Let it cool in the refrigerator for 1 hour.
Form
into two rolls on waxed paper and chill overnight in the freezer.
When
you're ready to make the cookies, preheat oven to 350F (180C). Cut
dough 1/4 inch (5mm) and bake on a cookie sheet for 10 to 15 minutes.
Remove cookies from cookie sheet to cooling rack and let it cool.
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