Matcha Recipes
Matcha powdered green tea can be used to make both sweet and savory
dishes. When cooking and baking we recommend using an ingredient
grade matcha tea such as Suisen or Wakatake. For more detailed
information on which tea to buy please refer to our Matcha Buyer's
Guide.
Another excellent resource is the book New Tastes in Green
Tea, by Mutsuko Tokunaga. This consice and beautifully
illustrated cook book offers recipes from bread spreads to omletes to fish sauces and dessert puddings.
To help get you started with we've assembled this book with a matcha sifter and Suisen ingredient grade matcha into the Matcha Chef's Kit. This and other useful cooking tools can be found on our website in the section for Smoothies, Lattes and Recipes.
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Green Tea Ice-Cream
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Matcha Green Tea Ice-Cream
from New Tastes in Green Tea, by Mutsuko Tokunaga
- 2 cups milk
- 4 egg yolks
- 2/3 cups sugar
- 1 Tbsp cornstarch
- 1/3 tsp salt
- 4 Tbsp matcha + 2/3 cup hot water
- 1 cup fresh cream
- 1 medium orange, cut into sections
- fresh cherries
1. Heat the milk in a small pan to about 140 degrees F (60 degrees C). Remove from heat and set aside.
2.
Place the egg yolks in a pan and beat lightly. Add the sugar,
cornstarch, and salt. and mix thoroghly with a whisk. Gradually
pour in the heated milk and stir, making sure that no lumps form.
Strain the mixture and pour it back into the pan.
3. Place the
pan over a low flame and cook until the milk thickens, stirring all the
time with a wooden ladle. Remove from heat and set aside.
4. Mix the matcha and hot water and stir briskly until the past becomes smooth.
5. In another bowl, whip the cream until semi-stiff, fold the milk, and add the matcha paste.
6.
Pour into a metal or plastic container, and place in the freezer to
set. After two hours of so, take it out and mix thoroughly with a
spoon or whisk, then resume freezing. Repeat this process 3 or 4
times to ensure the ice-cream is smooth.
7. Serve with orange sections and cherries.
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Matcha Truffles
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Matcha Truffles
- from The Breakaway Cook, by Eric Gower
These little gems take only a few minutes of prep time, some cooling
down time in the fridge, then a few more minutes to shape the chocolate
into balls. Wrapped up in a pretty box, they make beautiful gifts for
friends. Makes about 50 truffles.
8 ounces heavy cream
¼ cup maple syrup
2 tablespoons brown sugar
1 tablespoon maccha, plus another tablespoon for dusting
12 ounces bittersweet chocolate, chopped finely
Pinch of Maccha Salt or kosher salt
Bring cream to a simmer in a small saucepan over gentle heat,
add the maple syrup and brown sugar, and stir until dissolved, about 2
minutes. Add 1 tablespoon of the maccha, stir until dissolved, and set
aside.
Place the chocolate in a large mixing bowl and pour in the
cream mixture. Mix thoroughly, and pour into a baking sheet lined with
parchment paper. Smooth it out with a rubber spatula. Cool in the
refrigerator for about an hour.
Using a spoon, scoop out a heaping teaspoon, and make a ball
using the palms of your hands. Repeat until all the chocolate is used –
you should wind up with about 50 truffles. Line them up on a tray or
plate, and dust them with the additional maccha, using a fine sieve.
Top with a very light sprinkling of maccha salt.
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Green Tea Latte
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Matcha Latte Recipe
- Add 1 teaspoon matcha to 6 ounces hot or cold milk (soy, almond, cow, etc)
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Add sweeteners to suit taste (juices, sugar, honey, etc)
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Whisk and Serve
Experiment with adding ingredient grade matcha
to yogurt shakes, milk drinks and cocktails. Use a blender for mixing
with things like yogurt and ice cream. Use an electric whisk for milk
drinks and cocktails.
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Green Tea Panne Cotta
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Green Tea Panna Cotta
from Food and Wine (foodandwine.com)
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2 tablespoons cold water
- 1 3/4 teaspoons powdered gelatin
- 1 1/2 cups whole milk
- 1/4 cup plus 3 tablespoons sugar
- Pinch of salt
- 1 1/2 cups low-fat buttermilk
- 2 teaspoons powdered matcha green tea
In a small bowl, sprinkle the gelatin over the 2 tablespoons of water. Let stand for 5 minutes, until the gelatin softens.
In a medium saucepan, combine the milk, sugar and salt and warm over
moderate heat, stirring to dissolve the sugar, about 3 minutes. Remove
from the heat and whisk in the gelatin until completely dissolved, then
whisk in the buttermilk. Pour 1 cup of this mixture into a glass
measuring cup; cover and refrigerate until ready to use.
In a small bowl, whisk the green tea powder with 1/4 cup of the
remaining buttermilk mixture until dissolved. Pour the dissolved green
tea into the buttermilk mixture in the saucepan and whisk well.
Pour the green tea mixture into four 8-ounce glasses and
refrigerate until just set, about 3 hours. Melt the 1 cup of
refrigerated buttermilk mixture in a microwave oven until pourable but
still cold, about 15 seconds. Top each panna cotta with the buttermilk
mixture. Cover and refrigerate until firm, at least 3 hours longer.
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Matcha Butter
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Matcha Butter
- 4 oz (120g) butter or margerine
- 1/2 tsp matcha
- 4 plain muffins, store-bought
1. Take the butter out of the refrigerator 20 minutes before use to let it soften. Mash with a fork until smooth.
2. Add matcha powder (approximately 1.5 % of the weight of the butter), and mix into the butter until well blended.
3.
Slice muffins horizontally and toast in an oven toaster (or oven preset
at 340 degrees F, 170 degrees C) until slightly brown. Spread the
matcha butter over the hot muffins and serve.
- From New Tastes in Green Tea, by Mutsuko Tokunaga
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Matcha Coconut Drink
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Matcha Coconut Drink
from "New Tastes in Green Tea"
by Mutsuko Tokunaga
- 1 tsp matcha + 2 tsp hot water
- 2/3 cup milk
- 1/3 cup coconut milk
- 1 Tbsp sugar
- a little aloe or any cut fruit
- Mix the matcha and hot water, and stir briskly until the paste becomes smooth.
- Add the milk, coconut milk, and sugar, adjusting the proportions according to taste.
- Serve garnished with diced aloe or your favorite fruit.
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Matcha Cupcakes with Matcha Buttercream Frosting
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Matcha Cupcakes
from Cupcake Bake Shop by Chockolyt
Matcha Powdered
Green Tea Cupcakes
- 1/2 sheet pan / 350 degree oven
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 large egg yolks
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 2 tablespoons matcha
1. Prepare sheet pan by rubbing with butter, covering with parchment, rubbing with more butter, and dusting with flour.
2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs/egg yolks one at a time, beat for 30 seconds between each.
5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.
6. Mix matcha in with the milk. Add to the batter and mix until combine.
7. Pour into prepared 1/2 sheet pan and smooth flat.
8. Bake for 22-25 minutes until a cake tester comes out clean.
Matcha Buttercream Frosting
- 1 stick butter, room temperature
- 2 tablespoons half and half or light cream
- 1 tablespoon matcha powder
- 3 cups powdered sugar, sifted
1. Mix matcha in with the light cream to make a paste.
2. Beat butter briefly, scrape bowl.
3. Add the sifted powdered sugar and matcha paste. Beat until smooth.
Assemble
Smooth a thin layer of buttercream over the cupcakes and top with a decoration.
Note: The cute, pink royal icing flowers were bought at a local cake supply store.
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Poached Eggs and Matcha Salt
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Matcha Poached Eggs
- from The Breakaway Cook, by Eric Gower
I often eat these twice a week-I just can't get enough of them. They
are simplicity itself: poach eggs in your favorite manner-I have a nice
dedicated egg poaching pan with four individual nonstick cups-and
sprinkle on some Matcha Salt. There is something almost celestial about
the fusion of the green tea and the egg yolks: it's savory, sweet, and
salty all at once. Perfect in the morning with a few slices of lightly
toasted sourdough bread and a strong cup of green tea. Serves 2.
Dab of unsalted butter for poaching cups (if using) to avoid sticking, or
1 tablespoon vinegar, if using a plain pot of water
4 large eggs, preferably organic
Generous sprinkling of Matcha Salt*
Generous sprinkling of freshly ground black peppercorns
Butter the poaching cups if using a dedicated egg poacher. Or, bring a
pot of water to a simmer, add the vinegar, and carefully crack the eggs
into the simmering water. Poach the eggs until the yolks are more or
less halfway between liquid and solid (typically about four or five
minutes for both methods).
Gently turn them out on a paper towel to absorb any excess moisture.
Roll them on to a warmed plate and add a few healthy pinches of Matcha
Salt and black pepper. Eat them while still very hot.
* Try Usucha Tea Leaves for Eating in place of matcha salt.
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