Super easy to make matcha crepes. Perfect for breakfast, brunch or dessert.
Easy Matcha Fudge recipe. Made with condensed milk and 4 other ingredients, the green tea powder really shines in this dessert.
I'm back after a little break! I was ill one week, busy another and in Germany the following, so here I am. In fact, I'm also busy t...
These matcha cinnamon rolls are made from scratch and bake up soft, fluffy and totally packed with flavor!!
Creamy, rich, and bursting with flavor, this irresistible Matcha Tiramisu layers green tea-soaked ladyfingers with a light and airy mascarpone cream. It’s a modern Japanese twist on the classic Italian dessert. The vibrant green pop of color will wow your guests at your next party.
Matcha brownies are soft, chewy, and made with white chocolate and the best matcha powder. These will be your new favorite matcha dessert!
Matcha Pandan Paleo Chocolate Chunk Cookies taste like the real deal Chocolate Chunk Cookie. They are made with almond flour, coconut sugar and vegan butter and they are good.
These matcha yoghurt chiffon cupcakes are put together with leftover egg whites from making some hollandaise sauce; the ever available low fat plain yoghurt in the fridge, plus a new can of matcha green tea powder. After having tried the Plaster Blaster prata (prata served with ham, poached eggs and hollandaise sauce) at the Springleaf prata place, my elder son has been pestering me to try our hands at making our own hollandaise sauce. He even picked up this cookbook 'Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman' which I borrowed from the library to learn how to prepare the sauce. This is probably the very first cookbook he has read. I suspect the title must have caught his eyes when I left the book on the coffee table. You see, he likes or rather love mathematics, and of course he enjoys good food...it doesn't have to be an expensive gourmet dish as long as it tastes good or suits his delicate palate. I won't elaborate on our hollandaise sauce experiment here but he did manage to pull together his own version of plaster blaster prata with frozen pre-made prata, his newly acquired skill on poaching eggs with cling wraps, and the resulting not too bad (but still lacking something?) hollandaise sauce. Okay, back to the green tea part... the matcha powder which my baking friend bought from Kyoto must be of very good quality. It is very fragrant as it gives off a nice sweet aroma when I left it on the counter before sieving with the flour. The cupcakes came out of the oven in a nice shade of green too. The cupcakes were tender and moist with a delightful matcha flavour and just a hint of tang from the yoghurt. The only problem with these cute cuppies is that it takes a lot of self restraint to refrain from reaching out for more ;) Matcha Yoghurt Chiffon Cupcakes Ingredients: (makes 12 cupcakes) 3 egg yolks (use large eggs) 25g caster sugar 40ml vegetable oil (I used extra light olive oil) 80g plain yoghurt (I used low fat yoghurt) 80g cake flour 10g matcha green tea powder 4 egg whites (use large eggs) 55g caster sugar Method: Sieve together matcha green tea powder and flour, set aside. Place egg yolks in a mixing bowl. With a manual balloon whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add in yoghurt. Whisk to combine. Sieve over the matcha and flour mixture. Whisk till the flour is fully incorporated. Do not over mix. The batter will be very thick. Set aside. In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.) Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended (I prefer to use a balloon whisk to do the folding). The yolk batter will be very thick, fold gently without deflating the beaten egg whites. The finished batter should be thick and voluminous, not thin and runny. Spoon batter into paper muffin cups till 90% full. Arrange filled muffin cups on a baking tray. Tap the tray lightly on a table top to get rid of any trapped air bubbles in the batter. Bake in pre-heated oven at 170 degC for 15~20 mins, till the top is slightly browned or until a toothpick inserted into the centre comes out clean. Remove tray from oven and immediately bang the tray together with the cupcakes on the table top 2 to 3 times. This helps to prevent the cupcakes from shrinking. Let cool completely on wire rack. Recipe source: adapted from 好吃戚风蛋糕轻松上手, 福田淳子
Matcha Cookies are soft and chewy sugar cookies with a beautiful bright matcha green tea flavor. These light, fluffy cookies are a delightful sweet that are made with real matcha powder and take 10 minutes to bake. Freeze a batch for future enjoyment!
Rich, moist, and classic with a twist, this delicious pound cake is the perfect texture and totally vegan and oil-free! This recipe is super easy but it looks fancy enough to bring to a potluck or serve at a holiday party. The color is perfect for spring, too. Vegan, Oil-free, Nut-free, Soy-free, can be Gluten-free
This creamy and delicious Japanese matcha cheesecake is completely sugar free and gluten free!
In the mood to create a unique dessert that will have all your guests in awe? Channel your inner baker with this Vegan Matcha Mousse Cake - light, fluffy, and so good everyone will think you got it from a specialty shop! Made with both Coconut Cloud Original Creamer and our Matcha Green Tea mix, this sweet delight has a light coconut twist to entertain your palate. Top it with raspberries or strawberries and boom! You’ve got the perfect Christmas dessert. Ingredients For the Crust: 1¼ cups ground cookies or biscuits (homemade or store-bought vegan animal crackers, graham crackers, etc. pulsed and ground in a food processor or blender) 2 Tablespoons melted coconut oil Pinch of sea salt 1.5 teaspoons Coconut Cloud Original coconut milk creamer mixed with 2 TBS warm water. For the Matcha Mousse: 1 cup raw cashews, soaked in boiled water for 20 minutes and drained 1¾ cups coconut milk ½ cup plus 2 Tablespoons sugar 4 Tablespoons coconut oil 4 teaspoons lemon juice ¼ teaspoon vanilla extract 2 pinches of sea salt 1¾ cups almond milk ¾ teaspoon agar powder 1 Tablespoon GT Matcha Premium Matcha Green Tea Mix Instructions: Preheat oven to 350°F. Prepare the crust by combining the ground cookies, coconut oil, and salt in a small bowl. Mix until the cookie crumbles are like wet sand. Add in the Coconut Cloud coconut milk mixture and combine thoroughly with a spoon or your fingers until it is a crumbly paste. Press this mixture evenly into the bottom of a 9 inch springform pan and bake for 15 minutes. The crust will look golden brown at the edges and will feel crisp. Now prepare the mousse by combining the cashews, coconut milk, sugar, coconut oil, lemon juice, vanilla, and salt in the blender and blending until completely smooth. Set aside. In a small saucepan over medium-high heat, combine the 1¾ cups almond milk and agar powder and bring to a boil while whisking. When it comes to a boil, bring the heat down to low and allow to simmer for 2 minutes while you whisk. After 2 minutes, pour this entire mixture into the blender jar along with the cashew mixture and blend until well mixed (around 1 minute). Add the Coconut Cloud Matcha Green Tea latte powder to the blender and blend again until thoroughly incorporated. You will notice that the mixture may be very bubbly, that's ok. Pour this entire green mixture over the pre-baked crust in the springform pan. Set the pan aside on the counter to cool for 20 minutes uncovered before covering the pan with foil and placing in the refrigerator to chill for 6 hours or overnight. When it has chilled, run a knife along to edge to loosen the mousse and remove from the springform pan, slice, and serve. Enjoy!
This spreadable matcha butter is like a scoopable matcha latte - it's sweet, creamy, caffeinated, bright green and so so good.
Velvety custard and green tea were meant to be together. This matcha creme brulee uses 5 simple ingredients and is the best prep-ahead dessert.
This matcha banana bread is packed with sweet banana flavor and earthy notes from matcha green tea!
Have 5 minutes to liven up this Matcha Monday? There’s no other way to describe my Matcha Cornflake Clusters than crunchy, nutty, and best of all…easy! They’re just what you need …
MATCHA MADNESS! Idk about you, but I've enjoyed matcha for a little bit now. I'm glad it's more "mainstream" in America whether it be a trend or what. But the earthy goodness is a great ingredient to accompany many dishes. I love seeing what's out there that incorporates matcha! So here is a chasen/matcha whisk print, take time for tea! A linoleum block print on an about 6"x9" natural brown paper. The ink is waterbased, all of my blocks are hand carved. DISCLAIMER: There may be some anomalies, as in smudges, not being lined up perfectly, misprint, etc. This is part of the printmaking process that gives the medium it's unique and one-of-a kind flair. These prints are limited edition. You will receive ONE of the prints in the edition chosen at random. Once the edition is out of stock I will post different color (of ink and/or paper) for a new edition. NOT MOUNTED CUSTOMIZATION/CUSTOM ORDERS AVAILABLE****None of my prints are mounted**** You get to frame it or post it however you like
These matcha cupcakes are tender and fluffy! They’re topped with a silky white chocolate frosting! Enjoy this super delicious matcha dessert while also enjoying the nutritional benefits of matcha green tea!
Keto pumpkin swirl cheesecake
Matcha Sugar Cookies! Your favorite green tea latte transformed into a soft sweet cookie, with more fluffy matcha frosted on top. Vegan and gluten-free!
These matcha brownies are a matcha lover’s dream. If you like chewier brownies, this is a recipe for you. If you prefer brownies on the wetter, oozier side….…
Imagine biting into a warm and soft chocolate chip cookie, and you find chewy and gooey strands of mochi inside. These mochi stuffed matcha chocolate chip cookies are irresistible and can be ready under an hour.
This no Bake Key Lime Matcha Pie is sure to put a smile on your face and spring in your step! This pie is SO easy, creamy, refreshing and delicious…AND you can’t really mess it up!!
With rich green tea swirls, my light and tender Matcha Marble Pound Cake is a delectable snack that pairs perfectly with your afternoon coffee or tea. This Japanese-style pound cake tastes even better the next day, so it‘s an ideal make-ahead recipe.
These Healthy Matcha Green Tea Blondies are chewy, moist, and FULL of delicious and authentic green tea flavor! You'd never know they're sugar free, gluten free, dairy free, and vegan!
My banana bread is more like a cake than bread. I often use muffin pans with this recipe to make banana cupcakes that are toped with sweetened whipped cream. The kids love them! I figured this recipe would work well with matcha as an added ingredients and I was right. The flavor of matcha fits very well with this recipe. With the lovely green color of matcha, I also played around with the look of the cake and decided that the green and white marbled look was my favorite and the most fun. There is no rule to swirling so every time the shape comes out differently. Just don’t swirl too much or you will lose the contrast. Another fun part is slicing the cake and seeing how the marbling turned out. The sweet banana cake taste with the bitter matcha flavor works really well and the visual contrast is nice. Try this fun matcha marbled banana cake for your breakfast tomorrow! Don't forget to add sweetened whipped cream as it really brings this cake to another level. Matcha Marbled Banana Bread · 3 eggs · 3 tablespoons of salted or unsalted butter, melted · ½ cup of brown sugar · 1 and ⅓cup of all-purpose flour · 1 tablespoon of baking powder · 4 tablespoons of heavy cream · 3 ripe bananas · 1 tablespoon of matcha powder 1. Preheat oven to 355 ℉. Line inside of the loaf pan with parchment paper. 2. Beat sugar and eggs with a whisk until light and fluffy. 3. Sift flour and baking powder into the egg mixture. 4. Fold in just until the flour disappears. 5. Add heavy cream and melted butter and mix well. 6. Take away 1/3 of the batter to use as the green matcha portion, and sift the matcha powder into it then mix well. This creates the green batter. 7. Add the mashed bananas into the original white batter bowl and mix them into the remaining 2/3 of the batter. This creates the white banana batter. 8. Pour half of the white banana batter into prepared pan, then pour the half of matcha batter gently on top of the banana batter. Use a bamboo skewer or dinner knife to swirl lightly (I use a bamboo chopstick). 9. Pour the remaining white banana batter gently over the swirled batter and then pour the remaining green tea matcha batter and swirl again. 10. Bake in the oven for 40 minutes until a toothpick inserted in the center comes out clean. 11. Set aside to cool for 3 to 5 minutes. Remove bread from the pan, leaving the parchment paper on, and let it cool completely on a cooling rack.
Soft and chewy sugar cookies flavored with matcha powder.
