Tag Archives: green tea

Homemade Matcha Ice Cream

We’re on YouTube now!

Here’s a test video of us making homemade matcha ice cream. We added about 2 tbsp. of matcha powder to this basic ice cream recipe base. Since we didn’t have whole milk, we used 2 ½ cups of cream with half a cup of skim milk instead of what the recipe called for (2 cups of cream + 1 cup whole milk). The result is a sweet and milky ice cream with a contrasting matcha green tea flavour. It was a matcha made in heaven.

– Ricelessasian

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Matcha and Black Sesame Cups

“It’s not easy being green.”

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This was supposed to be a Saint Patrick’s Day recipe, but I guess this is a little bit overdue for that now. The idea of featuring a green coloured dessert in UCL for Saint Patrick’s Day struck my mind this weekend, but the idea of making matcha and black sesame cups was a very last minute thought. I was initially planning on making a green tea white chocolate bark with black sesame seeds to keep things simple, but for some reason, the plan just evolved into an Asian version of Reese’s peanut butter cups.

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After all, I might as well go all out with the ideas when I have ridiculously insane amount of white chocolate! Don’t even ask…

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I know matcha is often paired with red bean when it comes to desserts, but I don’t like really like red bean.  If you ask me, I think the real pairing should be matcha and black sesame. They’re a matcha made in heaven, okay? (just like me and you)

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Anyways, after repeatedly testing the recipe (the first few attempts turned out too sweet for my liking) and obsessively taking photos of the matcha and black sesame cups, I now present you the recipe.

– Ricelessasian

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Matcha and Black Sesame Cups (makes about 12 mini cups)

Ingredients

For the matcha chocolate:
150 g white chocolate or white candy melting wafers
1-1.5 tbsp. matcha powder (depending on your taste)

For the black sesame filling:
5 tbsp. black sesame powder
1 tbsp. agave nectar
1 tbsp. water

Garnish:
Roasted black sesame seeds

Directions

  1. Prepare a mini cupcake pan lined with cupcake liners.
  2. In a small bowl, combine black sesame seeds, agave nectar, and water.
  3. Melt white chocolate or candy melting wafers using a double boiler or by microwaving white chocolate or candy melting wafers in 30 second intervals, stirring gently in between. Mix the matcha powder with the melted white chocolate or candy melting wafers.
  4. Mold black sesame filling into small flat circles. Using two small spoons, pour a thin layer of the matcha chocolate into the cupcake liners. Top this layer with the molded black sesame filling and slightly press it against the matcha chocolate. Layer the top of the black sesame filling with a thin layer of matcha chocolate.  Do not fill the whole cupcake liner; only fill it halfway. Tap cupcake pan on a flat surface to flatten the top of the matcha and black sesame cups. Garnish with roasted black sesame seeds.
  5. Refrigerate and serve when the matcha and black sesame cups have hardened.

NOTE: Depending on the type of chocolate you use, you might need to temper it.

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Matcha Christmas Shortbread Cookies

It’s so fun to try out a new cookie recipe for the holiday season! To continue our Christmas-themed month, we were inspired to make some simple matcha cookies! It’s no surprise that matcha powder has become our latest ingredient to experiment with!

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We enjoyed this Martha Stewart recipe because the shortbread dough was very smooth and easy to work with. The cookies were rather rich and buttery in aroma and flavour, so the next time we may adjust the amount of butter we use. Also, in the future, we might opt to use premium matcha powder which may give the cookies a more distinct ‘green’ colour, such as the ones here.

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To decorate the cookies, we used chocolate melting wafers which are easy to melt and ideal for piping. If you want to make these cookies extra special, you can use multi-coloured melting wafers for the ‘ornaments’ on the matcha trees.

This is a quick and easy recipe that would be especially fun to make for a Christmas baking party with friends! Ricelessasian and I can attest that baking parties are the best kind of parties 😉

Hope your Christmas is filled with buttery goodness,

-Matchachoco

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Green Tea Shortbread ‘Leaves’
Recipe from Martha Stewart

Ingredients

2 cups all-purpose flour, plus more for rolling
2 tablespoons matcha powder
1/2 teaspoon table salt
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar, or granulated sugar

Directions

  1. Sift together flour, matcha powder, and salt into a small bowl; set aside.
  2. In a separate bowl, cream butter with an electric mixer on medium speed for about 3 to 5 minutes. Add sugar and continue to beat until light and fluffy.
  3. Add the flour mixture. Combine until the flour is just incorporated and dough is formed.
  4. Place a piece of parchment paper on a flat surface and dust the parchment paper with flour. Using a rolling pin, roll dough to ¼- inch thickness.  Refrigerate or freeze the dough until it is firm, about 30 minutes. Preheat oven to 325 degrees F during this time.
  5. Prepare two baking sheets with parchment paper. Cut chilled dough with cookie cutters and transfer them to the baking sheets. Chill until firm.
  6. Bake for about 15-20 minutes, until the cookies are firm and barely starting to colour. Cool cookies on a wire rack. The cookies can be stored in an airtight contained for up to 3 to 4 weeks.

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Decorative Icing
Full instructions can be found here.

Ingredients

White chocolate melting wafers
Yellow melting wafers

For the double-boiler method:

  1. Fill a large pot with water and place it on the stove. Let the water come to a slow simmer. Place a large glass bowl on top of the pot. The bowl should be large enough that it sits on the rim of the pot and the bottom of it does not touch the simmering water.
  2. Place the chocolate wafers into the glass bowl. Occasionally stir them with a heat-proof spatula as the wafers begin to melt. Stirring the wafers will encourage them to break down and melt completely.
  3.  Cool the melted chocolate for 2-3 minutes. Place the melted chocolate in piping bags and decorate the cookies. When the chocolate cools, it will harden again and must be reheated.

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Matcha Christmas Tree Cupcakes

O’Christmas tree, o’christmas tree…

It’s our favourite time of the year! For UCL’s first Christmas post, Ricelessasian and I decided to make our signature Matcha Chocolate Cupcakes…with a twist of course!

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Besides the natural green colour matcha provides, we love using it because it gives a subtle hint of tea flavour when used in small quantities. It’s a versatile ingredient that goes well with anything really, even mixed in oatmeal! I usually buy my premium matcha powder from Ten Ren Tea shop and it lasts for at least a year, which gives me plenty of time to make them frequently for birthdays or other events.

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To fit the theme of Christmas, we piped the cupcakes frosting into the shape of a tree and everything else fell into place. Honestly, half of the fun was going with Ricelessasian to Bulk-barn to buy all the neat little decorations – the tiny gingerbread men, the miniature snow-flakes and the red glitter! We had a blast shopping for what decorations would be on our ‘Matcha tree’ so much that we were giddy when we left the store!

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For the chocolate cupcake base, we used the same chocolate cupcake recipe from our Ghostly Halloween cupcakes.

For the matcha frosting,  the frosting has to have a fluffy, stable consistency so it can be piped into a tree. We recommend using an American buttercream, Swiss meringue buttercream, or Ermine frosting recipe. Omit the vanilla flavouring and add matcha powder 1 teaspoon at a time to the frosting recipe according to your liking. The frosting we used for the photos is Swiss meringue buttercream.

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To give the cupcakes a snowy effect, we sprinkled them with powdered sugar.

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We’d love to hear what you’re baking this holiday season! Feel free to leave us a comment 🙂 Keep posted for our upcoming entries this month and the exciting things that are store for us in 2014!

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Happy holidays and as always, happy baking,

-Matchachoco

Green Tea Soba Noodle Salad

I’m obsessed with anything related to matcha or green tea, enough said. I’m pretty sure Matchachoco is too, otherwise why would she have that codename? lol. Now imagine green tea flavoured soba noodles. The idea was peculiar to me at first because I’ve always associated matcha with sweet, not savoury foods.

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I’ve been eyeing on these green tea soba noodles that I saw at a Japanese store, but I didn’t buy it until recently because I didn’t know how I was going serve it. On another note, soba noodles are also my new obsession. The first time I had soba noodles was just a few months ago and I got hooked. So far, one of my favourite meals to make with soba noodles is cold soba noodle salad. I decided to make it with the green tea soba noodles, and the result is a refreshing soba salad with a subtle green tea flavour. I also used king oyster mushrooms because it sort of reminds me of meat. I think it makes up for a good lunch or side dish :).

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Here’s a recipe post before the anticipated Halloween baking!

– Ricelessasian

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Green Tea Soba Noodle Salad (Serves 2-3)
Adapted from Laura Vitale

Ingredients

6 oz green tea soba noodles
3-4 large king oyster mushrooms
½ cup of fresh cilantro, chopped
3 tbsps. of fresh mint, chopped
5-6 scallions, chopped
1/3 cup roasted black sesame seeds
2 tbsp. of canola oil
3 tbsp. of rice wine vinegar
1 tbsp. of lime juice
1 tsp. of sugar
1/2 tsp. of sesame oil
1 tbsp. of soy sauce
1 clove of garlic, finely grated
1 tsp. of  ginger, finely grated

Directions

  1. Cook soba noodles according to package directions. Drain and rinse over cold water.
  2. Chop king oyster mushrooms into bite size pieces and cook over boiling water for about 45 seconds to 1 minute. Drain and rinse with cold water.
  3. In a bowl, combine cooked mushrooms, cilantro, mint, canola oil, rice wine vinegar, lime juice, sugar, sesame oil, soy sauce, grated garlic, and grated ginger.
  4. Mix soba noodles with the mushroom and sauce. Sprinkle with roasted black sesame seeds.

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