Tag Archives: matcha recipes

Baked Matcha (Green Tea) Doughnuts

My family took a trip to Japan this summer and we had so much fun ! It’s a really fantastic country to travel. It’s clean, organized, modern yet traditional, there is so much to see. And the food was soooo good ! From fresh sashimi, ramen, to crepe, and everything matcha…..mmmmm, they were all super delicious !

fresh sashimi, teppanyaki, ramen, takoyaki octopus balls

creme brulee crepe, matcha parfait, soft cheesecake, pancake skewer

I think the only part we didn’t enjoy was the heat and the crowd. But we were actually very lucky, as Japan was hit by a powerful typhoon soon after we left, and also an earthquake in Hokkaido…just hope everything is ok…

Matcha (green tea powder) is really popular there, not only as a tea, but in many desserts ! Mochi, cake, cookies, ice cream, shaved ice, parfait, latte……the list is endless ! I wish I could bring all of them home….or I can try making them myself ! Here are my Baked Matcha Doughnuts ! They are as delicious as the fried ones but “matcha” more easier to make !

Makes about 8-10 doughnuts

For the doughnuts

  • 75 g all-purpose flour
  • 75 g cake and pastry flour
  • 60 g granulated sugar
  • 5 g matcha powder
  • 3 g baking powder
  • 1.5 g baking soda
  • pinch of salt
  • 1 egg
  • 150 mL buttermilk
  • 45 mL vegetable oil
  • 2.5 mL pure vanilla extract

For the glaze

  • 90 g icing sugar
  • 2 g matcha powder
  • 15-20 mL milk
  1. Preheat oven to 350 ºF
  2. Sift together flours, baking powder, baking soda, salt and matcha powder, set aside
  3. Whisk together egg and sugar until frothy, mix in buttermilk, oil and vanilla extract
  4. Add wet ingredients into dry ingredients, mix until just combined
  5. Pour batter into lightly-greased doughnut pans
  6. Bake for about 12 minutes, let cool in pans for 10 minutes, then completely on rack
  7. To make the glaze, sift icing sugar, whisk in milk until smooth
  8. Sift matcha powder and add a little at a time into icing mixture, whisk until no more lumps
  9. Dip one side of doughnuts into matcha glaze, best to serve within one day

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Matcha (Green Tea) Chocolate Chips Cookies 

Few weeks ago, my daughter and I found a matcha latte mix in a local grocery store. We really wanted to try it but were a little skeptical at first. My daughter thought we could just get a small amount, so that’s what we did. To our surprise, it was very tasty ! And all you need is to do is add hot water or milk ! This has also given an idea to make this matcha chocolate chip cookies ! They are not the best looking cookies, but they sure taste good ! And don’t worry, you won’t turn into The Incredible Hulk after you eat them ! I actually had to make them twice to get the right taste, and as my daughter said, this second time is “matcha better” ! 

Makes about 24 cookies 

  • 120 g unsalted butter, softened 
  • 75 g granulated sugar 
  • 75 g demerara or brown sugar 
  • 1 egg
  • 5 mL pure vanilla extract 
  • 200 g all-purpose flour
  • 7.5 g matcha (green tea) powder 
  • 2 g baking powder
  • 2 g baking soda 
  • 1 g salt 
  • 90 g chocolate chips
  1. Preheat oven to 350ºF
  2. Sift together flour, matcha powder, baking powder, baking soda and salt, set aside 
  3. Using an electric mixer with the paddle attachment, cream together butter and sugars until light and fluffy 
  4. Add egg and vanilla 
  5. Add flour mixture in 2 to 3 parts, mix until blended 
  6. Stir in chocolate chips 
  7. Scoop into one inch balls and place on cookie sheets lined with parchment paper, about 2 inches apart (Alternatively, you can roll them into balls, and flatten them slightly, they will have a smoother surface) 
  8. Bake for about 10 to 12 minutes 

 

 

Matcha (Green Tea) Mousse Cake

I wish Spring is here soon ! Our winter here in the west coast has been pretty cold and snowy. Well, I guess I shouldn’t complain, the kids did have a lot of fun playing in the snow and compare to many other places in Canada, this is very mild. To welcome Spring and St. Patrick’s Day, I thought I should make something green. And of course matcha is the first thing that comes to mind. This recipe is what I call a 2-in-1. The mousse cake has two parts, but each of them can be a dessert on its own ! You can use the cake batter to make cupcakes or mini loaves.  And for the mousse, you can pour it into nice little bowls and refrigerate, which is exactly what I did with the leftover !

Matcha (Green Tea) Mousse

Matcha (Green Tea) Mousse

For the mousse cake itself, I made one layer of each, but you can definitely stack them in multiple layers if you like. I also added some chopped dark chocolate on top but it’s optional, cause I believe everything (almost everything) tastes better with chocolate ! And hopefully this Spring dessert can bring some warm weather soon ! 

Matcha (Green Tea) Mousse Cake

Makes one 6-inch cake

For the cake

  • 4 large eggs (separated)
  • 120 g granulated sugar (20 g for meringue)
  • 75 g cake and pastry flour
  • 5 g matcha (green tea) powder
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice 
  1. To make the cake, preheat oven to 350°F
  2. Lightly grease an 8″ x 10″ x 1″ baking tray and line bottom with parchment paper
  3. Sift together flour and matcha powder, set aside
  4. In a mixing bowl, beat together egg yolks and 100 g of sugar until pale
  5. Add vanilla and the flour mixture, mix until blended
  6. In a separate bowl, using an electric mixer with whisk attachment, whisk egg whites and lemon juice until frothy
  7. Increase speed to high and slowly add in 20 g of sugar
  8. Whisk until medium peak is formed
  9. Gently fold meringue into cake batter, 1/3 at a time, do not over mix
  10. Pour into baking tray and bake for about 15 minutes
  11. Let cool completely, then cut into a round disc to fit cake mould (I used a cake ring, so I just cut it with the ring)Matcha (Green Tea) Mousse Cake

For the mousse

  • 500 mL whipping cream (cold)
  • 250 mL milk (preferably whole milk)
  • 120 g granulated sugar
  • 15 g matcha powder
  • 10 g gelatin powder
  • 1 teaspoon pure vanilla extract
  1. Chill the mixing bowl in the fridge for at least 30 minutes
  2. Sprinkle gelatin over about 1/4 cup of milk and let sit for a few minutes to bloom
  3. Heat and stir remaining milk, sugar and matcha powder in a pot over medium heat until sugar melted and just starting to bubble
  4. Add gelatin mixture, stir until all dissolved
  5. Turn heat off, add vanilla 
  6. Strain mixture through a fine mesh and let cool to room temperature
  7. Using an electric mixer with the whisk attachment and the chilled mixing bowl, beat cold whipping cream until medium peak is formed
  8. Gently fold the whipped cream into milk mixture, 1/3 at a time, do not over mix

To assemble

  1. Place a lightly greased cake ring on a tray lined with parchment paper
  2. Place cake disc (smooth side down) at the bottom
  3. Pour mousse on top of cake and smooth top with a spatula 
  4. Refrigerate for at least 3-4 hours to set
  5. Sprinkle top with finely chopped dark chocolate (optional)

NotesIf you have trouble removing the ring, you can freeze the cake for about 1-2 hours, put a knife or an angled spatula in hot water, wipe dry, then run it around the cakeMatcha (Green Tea) Mousse Cake


 

 

Green Tea (Matcha) Ice Cream

I wanted to make green tea ice cream ever since I got the ice cream machine.  Besides, chocolate and mango, this is my favourite.  I made it without using egg yolks, and it came out very tasty and creamy!  Actually making the ice cream was easy, taking pictures of it was not. I have to plan ahead, set up my props and take it quickly before it melts!  I found some origami papers the other day in my daughter’s craft box, so I folded some paper cranes and use them as props. It’s actually quite fun to use what you have and make props out of it. Hope you like the picture and the ice cream ! 

Makes about 3 – 4 cups 

  • 1+1/2 cups whole milk
  • 1+1/2 cups cold whipping cream
  • 1/2 cup granulated sugar
  • 2 tablespoons matcha powder
  • 1 teaspoon pure vanilla extract
  1. In a pot, heat milk and sugar over medium heat until sugar dissolved
  2. Whisk in matcha powder
  3. Heat until just starting to bubble, turn heat off, stir in vanilla
  4. Strain mixture through a fine mesh into a bowl
  5. Let sit in an ice bath
  6. Stir in cold whipping cream
  7. Let cool completely, then refrigerate for 2-3 hours or overnight
  8. Pour into ice cream machine and churn according to manufacturer’s instructions

Tools I used and you may like 

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Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link.  I will receive a small compensation if you purchase the item.