Cold brew sencha with honey lemon is a perfect summer drink! It is tasty and refreshing! To make honey lemon, thinly slice a lemon and put the slices in an air-tight container with 1-2 table spoons of honey. Store in refrigerator for up to three weeks. Just put the honey lemon slice in cold brew sencha to make a perfect summer drink. You can add some vodka to give it a kick! Cheers!
Hojicha Mochi with Tapioca Flour
Hojicha mochi has an earthy flavor and jelly-like texture. You can substitute kinako (roasted soybean flour) with almond flour. Place one to two tablespoons of almond flour on a small sheet of aluminum foil and toast for one minute in a toaster oven. It burns easily, so watch closely. Move the almond flour a few times with a spoon. We put black bean anko sauce on top. You can drizzle maple syrup, if you like.
Ingredients
- 5g loose leaf hojicha (or 2 teabags)
- 1⅔ cups (400cc) water
- 80g (2.8 oz) tapioca flour (starch)
- 30g (1 oz) brown sugar (or regular sugar)
- 1-2 tablespoon kinako (roasted soybean flour) or toasted almond flour
- ½ to 1 tablespoon sugar
- black bean anko sauce (recipe can be found at matcha jelly) to taste
- maple syrup to taste
Instructions
- Line a 6" x 4" container with a sheet of plastic wrap.
- In a small pan, put the hojicha and water. Bring it to boil over medium heat and reduce the heat to low. Simmer gently, covered for 5 minutes. Remove from heat and cool to room temperature. Strain.
- In a medium pan, combine the tapioca four, brown sugar and hojicha and mix well with a wooden spoon.
- Cook the mixture over medium heat until it starts to boil.
- Reduce the heat to low. Stir vigorously for about 8 to 10 minutes or until the mixture is thick and evenly translucent.
- Remove from heat and pour the mixture into the container (the mixture is very hot, so be careful)
- Cool it to room temperature and then put it in the refrigerator for one hour (if you leave it for more than one hour, cover it with a sheet of plastic wrap)
- In a small bowl, mix the kinako (or almond flour) and the sugar.
- Spread a sheet of plastic wrap on a cutting board and put the half of the kinako sugar.
- Put the mochi onto the kinako sugar and sprinkle the remaining kinako sugar on top.
- With a knife or a pizza cutter, cut the mochi into small pieces, about ¾ inch squares.
- The mochi is sticky--if you need to use your fingers to separate them, coat your fingers with some kinako sugar.
- Coat all sides of the mochi with kinako, put them on a plate and serve.
- Add anko sauce or maple syrup to taste.
This is a confection inspired by a cake called Mont Blanc. It means “white mountain” in French, and is very popular in Japan. It is usually a mound or a sphere of spaghetti-thin strands of chestnut cream. Inside is chestnut paste or whipped cream over a sponge cake base. It’s rich, sweet, and absolutely delicious! We made our own Mont Blanc with sweet potatoes and matcha. It doesn’t look like a mountain, but it tastes amazing! If you have a homemade sponge cake for the base, that's good! We just used an angel food cake from a local market.
Ingredients
- 400g Japanese sweet potato
- 200cc heavy cream
- 6 tablespoons (82g or 3 oz) sugar
- 300 cc heavy cream
- 1-2 tablespoon sugar
- angel food cake
Instructions
- Peel the sweet potato and cut into 1 inch thick round slices. Put them in a microwave safe container, sprinkle some water over and cook until soft (5-6 minutes).
- Put the cooked sweet potato slices, heavy cream and sugar in a food processor and puree. Strain (you need to push the mixture with a spatula through the sieve). Cool in the fridge for 3 hours. Put the sweet potato cream into a piping bag with your desired tip.
- Beat the 300cc heavy cream till stiff peak form.
- Cut angel food cake into ½ inch thick round slices (or shapes however you like). Put some whipped cream on top of the angel food cake and then ice it with the sweet potato cream.
Matcha Soufflé Cheese Cake
Matcha Soufflé Cheese Cake is light and fluffy! It melts in your mouth...so delicious! This recipe is for 6" cake pan.
Ingredients
- 1 package (226g=8oz) cream cheese
- 20g (3/4 oz) unsalted butter
- 50cc milk
- 3 egg yolks
- 35g (1¼ oz) flour
- 1 tablespoon matcha powder
- 55g (2 oz) sugar
Instructions
- Preheat the oven to 210℉.
- Line the cake pan with parchment paper.
- In a medium pot, put the cream cheese, unsalted butter and milk and cook over low heat, constantly mixing with a wooden spoon. When the cream cheese is melted and well combined with the butter and milk, remove from heat. Transfer the mixture to a large bowl.
- Then, add the egg yolks. Make sure the mixture is cool to the touch so that the egg yolks do not set. Mix well.
- In a small bowl, combine the flour and matcha powder and sift. Add the flour to the cream cheese mixture.
- In another large bowl, put the egg whites and sugar and beat until firm peaks form.
- Add the egg whites to the cream cheese and flour mixture in two times. Mix well with a spatula.
- Pour in the batter into the lined cake pan.
- Place the cake pan in the center of an oven safe dish large enough to hold the cake pan. Gently pour 100℉ water into the dish, 1 inch deep. If your cake pan has a detachable bottom, make sure to cover it with a sheet of aluminum foil to avoid the water seep into the pan.
- Bake for 60 minutes. Then increase the temperature to 320℉ and bake for another 15 minutes.
Matcha jelly is light and sweet! It is super easy to make and it makes a perfect dessert for entertaining. You can make the anko sauce with canned black beans. Anko is usually made with red beans (azuki beans), but canned black beans work just fine! This recipe is for two to three small individual cups.
Ingredients
- 1 tablespoon cold water
- 1 packet (7g) gelatin
- 350 cc water
- 1 tablespoon sugar
- 1 tablespoon matcha
- 15 oz canned black beans
- 2-3 tablespoons sugar
- heavy cream
Instructions
- Sprinkle gelatin over one tablespoon of cold water and mix well.
- In a small pan, heat 350cc water and dissolve sugar and matcha.
- Add the gelatin to the matcha water and mix well. Remove from heat and cool to room temperature. Stir and pour into cups and chill in the refrigerator to set.
- For anko sauce, cook the canned black beans and the sugar in a small pan over low heat stirring until desired consistency. Mash the beans with a potato masher if you like. We lightly mashed half of the beans. Chill. (you can pour this anko sauce over pancakes, vanilla or matcha ice cream, and etc. Be creative!)
- Put the anko sauce on the matcha jelly to serve. Pour some heavy cream on top. You can whip the heavy cream with a little bit of sugar, if you like. Put the small amount of heavy cream and sugar in a jar with a tight lid, and just shake until desired consistency!
Matcha Mille Crepe Cake
Matcha mille crepe cake is a gorgeous cake made with thin stacked layers of buttery crepes, with sweet and flavorful matcha cream in between. It is creamy and scrumptious! Remember to use lukewarm milk.! If the milk is cold, the butter will hardens and if it is too hot, eggs will set. This recipe makes a 7.5" cake. Enjoy!
Ingredients
- 150g (5⅓ oz) all purpose flour
- 80g (3 oz) sugar
- 1 pinch salt
- 4 eggs
- 2 cups whole milk (lukewarm)
- 40g (1½ oz) melted butter
- some vegetable oil
- 2 tablespoons matcha powder
- 60g (2 oz) sugar
- 1 cup heavy cream
- extra matcha powder to sprinkle on top
Instructions
- In a large bowl, put the flour, sugar and salt. Add the eggs and mix well.
- Add the milk in 4-5 times and combine well each time.
- Add the melted butter and mix well. Strain and refrigerate for one hour.
- Heat a non stick pan (or well seasoned frying pan) over medium heat. When the pan is hot, oil the pan and wipe excess oil with paper towel.
- Scoop the crepe batter with a ladle and pour it to cover the pan. Rotate the pan to make a thin crepe.
- Cook the crepe for 2-3 minutes and flip with a spatula. Cook for about 1 minute and transfer to a cutting board.
- When crepes are done, stack them in 2-3 layers on a cutting board and cut off the outside border with a knife, using an upside-down bowl/plate that are slightly smaller than the crepes as a guide. (If you don't mind a bit of irregular shapes or want to make the cake look rustic, you can skip this step.)
- In a medium bowl, combine the matcha powder and sugar.
- Add the heavy cream in four times and mix well each time.
- Beat the cream with an electric mixer until stiff peaks form.
- Place one crepe on a plate and spread the whipped cream. Place another crepe on top and spread the cream. Repeat till the last crepe.
- Cover the cake with remaining creme. Sprinkle the cake with matcha powder and refrigerate for 2 hours.
Matcha Ice Cream (no churn)
This matcha ice cream is easy to make with just seven ingredients, and you don't need to have an ice cream maker. Enjoy this flavorful matcha ice cream throughout the summer!
Ingredients
- 80g (3 oz) sugar
- 2 tablespoons matcha powder
- 1½ tablespoon corn starch
- 400cc (4/5 cup) water
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- a dash of vanilla extract
Instructions
- Mix the sugar, matcha powder and corn starch in a small pan.
- Add the water and cook over medium heat, stirring constantly with a wooden spoon, until thickened. Refrigerate until cold, about 2 hours.
- In a large bowl, put the heavy cream. Beat with an electric mixer, beat until stiff peaks form.
- Add the condensed milk slowly, with the mixer's speed low. Add the vanilla extract. Turn the speed back up to high and combine well.
- Transfer half of the whipped cream to a separate bowl. Add in the cooled matcha mixture and mix well. Add the remaining whipped cream to the bowl and gently fold with a spatula to create swirls. Don't over mix.
- Transfer to a freezer safe container and freeze for at least 6 hours.
These Swiss rolls are fluffy and sweet and are filled with rich cream. One is a plain sponge cake with matcha cream and the other is a matcha sponge cake with plain cream. Both taste amazing! In order to perfect this dessert, it is crucial to stick to the recipe--we have included a tutorial on how to make a pan using parchment paper. If you follow all the instructions, you will be guaranteed delicious Swiss roll reward! *This recipe is for one 12-inch Swiss roll.
Ingredients
- 4 eggs (room temperature)
- 90g (3 oz) sugar
- 50g (1.8 oz) Softasilk
- (for matcha sponge cake: 50g minus 1 tablespoon Softasilk and 1 tablespoon matcha)
- 180 cc (6 oz) heavy cream
- 30g (1 oz) sugar
- (for matcha cream: add 1 tablespoon matcha)
Instructions
- Heat the oven to 350℉.
- Make a 12" x 12" pan with parchment paper (See our news on A Pan with Parchment Paper. There is a link below). Fold all four sides 1½ inches (the height of the pan will be ¾ inches).
- Beat the eggs and sugar together for 15 minutes with an electric mixer on medium speed. The mixture becomes thick and pale.
- Add Softasilk (for a matcha sponge cake, Softasilk and matcha) and beat on low speed for 1 minute.
- Pour the batter into the parchment pan and spread evenly. Bake in the oven for 10-12 minutes or until a toothpick comes out clean.
- Make the filling. Whip the heavy cream with the sugar (and matcha for matcha cream) with an electric mixer until soft peaks form.
- Spread a sheet of parchment paper on the kitchen counter and turn the baked sponge onto it. Carefully peel off the parchment paper from the bottom of the cake.
- Spread the cream onto the sponge cake evenly using a scraper. Scrape off some cream from the far side (the end of roll).
- Start rolling up the cake by standing the bottom part (the side closest to you) 1 inch first, and then just roll up the cake by gently pull the paper away from you.
- Wrap the cake with a sheet of plastic wrap and chill in the refrigerator for 1 hour.
- Cut into slices and serve.!
A Pan with Parchment Paper
It is dissapointing when you want to try a new recipe and you don't have the right size pan. But you can make a pan with a sheet of parchment paper! We find Reynolds Kitchens Parchment Paper with Smart Grid handy. This shallow parchment paper pan is good when you are making Florentine biscuits and Swiss roll!
Ingredients
- 15" x 15" Parchment Paper
Instructions
- Fold 2 inches on four sides.
- Unfold and fold the right and left sides to the crease (1 inch).
- Flip the paper and fold 2 inches on the top and bottom sides.
- Fold 1 inch on the right and left sides.
- Open the four corners and press down to make a "house shape."
- Fold the top and bottom sides.
- Stand the right and left sides and then the top and the bottom sides.
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- 15″ x 15″ parchment paper
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- Fold 2 inches on all four sides
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- Unfold and fold the right and left sides to the crease (1 inch).
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- Flip the paper, fold 2 inches on the top and bottom and 1 inch on the right and left.
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- Open the four corners and press down to make a “house shape.”
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- Fold the top and bottom sides. Stand the right and left sides and then the top and the bottom sides.
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- The pan has flaps.
Matcha Florentine Biscuits
Matcha florentine biscuits are toasty and sweet! Perfect for a teatime. This recipe is for a 11" x 11" pan, 44 biscuits. If you don't have a pan, make one with parchment paper (refer to our news titled a pan with parchment paper). Stick to the recipe and be patient! The end result is rewarding!
Ingredients
- 100g (3.5oz) unsalted butter, room temperature
- 55g (2oz) sugar
- 1 pinch salt
- 1 egg yolk
- 175g (6 oz) flour
- 3 tablespoons matcha powder
- 70g (2.5oz) unsalted butter
- 140g (5oz) sugar
- 4 tablespoons heavy cream
- 2 tablespoons honey
- 100g (3.5oz) almond slices
Instructions
- Heat the oven to 360℉.
- Cream the butter and mix well with the sugar. Add the salt and egg yolk and mix well.
- Combine the flour and matcha powder and add to the butter mixture, sifting.
- Mix the flour and the butter mixture with fingers. Make a mound, wrap with a sheet of plastic wrap and rest in the refrigerator for 30 minutes.
- In a pan, put the rested dough and place a sheet of plastic wrap. Spread it evenly with a rolling pin and fingers. (This dough is very dry and crumbly. It almost feels like working with crushed graham cracker crumbs for cheese cake base. Try to cover the pan evenly.)
- Bake in the oven for 15 minutes.
- Meanwhile, in a medium pan, put the butter, sugar heavy cream and honey and cook over medium heat, stirring constantly with a spatula, until mixture comes to a boil.
- Reduce the heat to low and cook for 5 minutes, stirring.
- Add the almond slices and remove from heat.
- Remove the matcha biscuit from the oven and pour the almond mixture onto the biscuit. Distribute the almond evenly.
- Put the biscuit back to the oven and bake for 15 to 20 minutes. The caramel on the caramel should be golden brown.
- Remove from the oven and let the biscuit cool down for 30 minutes.
- Put a sheet of parchment paper on a cutting board, put the biscuit with the caramel side down.
- Cut the biscuit into 1" x 2¼" pieces.
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- matcha florentine biscuit
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