Tag Archives: matcha

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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Easter Egg Cake

Spring is here! Here’s a food post I’ve delayed posting for a very long time because I was waiting for Spring.

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This cake was inspired by a photo of an Easter egg I saw online (does anyone know the original source?). I just knew I had to recreate it the moment I saw the photo! You’re probably wondering how I made the chocolate egg shells. And no, I didn’t use a giant Easter egg mold! The truth is, I made some culinary “shortcuts”. The egg shells are actually a giant Kinder Surprise egg that I split into half.

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I stuffed the chocolate egg shells with vanilla and matcha sponge cake, along with some sweetened whipped cream and strawberries. Since the chocolate egg shells were already sweet enough, I thought the lightness of the sponge cake and whipped cream complemented the chocolate well. I got the sponge cake recipe from Woodland Bakery. I added vanilla extract to half of the cake batter, and added matcha powder to the other half. Given the history of our previous posts on matcha, we all know that I just HAD to. But of course, you can stuff whatever type of cake and cream you prefer. The beauty of baking is that you get to be creative with the flavours that you make 🙂

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To get the spongecake fit the chocolate egg shells, I made cutouts with paper towels with the shapes I wanted. I didn’t measure anything. I just estimated and checked if the cutouts fit the chocolate egg shells. Once I got the right shape and size, I used the cutouts as a guideline to cut the cake.

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For the filling, I just used whipped cream that was sweetened with powdered sugar. I folded chunks of strawberry pieces into the cream.

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I’m just glad I finally got to post this after a long wait 😛 What are you baking for Easter?

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Happy Spring!

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– Ricelessasian

Multicoloured Fortune Cookies

I’ve been told that I make very lame puns…so I decided to make puns and put them inside fortune cookies, haha.

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Fun fact: Fortune cookies did not originate from Asia. I’ve always wondered about this since I grew up in Asia, but never had fortune cookies until I traveled to the US. I was a kid back then, and I remember I almost ate the paper because I didn’t know there was something inside the cookie!

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I got the fortune cookie recipe from Fifteen Spatulas, and made some modifications. Instead of making regular fortune cookies, I decided to give them a little bit of natural colour by adding some cocoa powder, matcha powder, and beetroot powder.

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This was my first take on making homemade fortune cookies, and they turned out pretty good! Well, some of them turned out chewy, while the others turned out crispy. It does take some trial and error before you get the hang of folding the cookies, and it’s very time-consuming. However, I think they’re well worth making for special occasions 😛

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Happy Chinese New Year!

– Ricelessasian

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Multicoloured Fortune Cookies
Adapted from Fifteen Spatulas

Ingredients

1 batch of fortune cookie recipe from Fifteen Spatulas
½ tsp matcha powder
2 tsp cocoa powder
1 tsp beetroot powder* or any red food colouring of your choice
½ vanilla extract
Water (use if batter is too thick)

*I didn’t want to add too much beetroot powder because I didn’t want the cookies to start tasting like beets. I got a slightly pink colour with this amount. If you prefer an intense red colour, use food colouring instead.

Directions

  1. Make one batch of fortune cookie recipe batter, eliminating the vanilla and almond extract. Divide batter into four equal portions in separate bowls.
  2. Mix in the matcha powder, cocoa powder, beetroot powder, and vanilla extract with the separate bowls.
  3. Follow instructions from Fifteen Spatulas for folding the fortune cookies.

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Stacked Matcha Cookies Christmas Tree

Happy Holidays! What treats have you made this Christmas?

Seeing as how my family was lazy to take our Christmas tree out from the storage room, I took matters into my own hands and decided to bake one instead. This one’s on my holiday baking list too!

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They’re layers of matcha sugar cookies cut out into stars of different sizes, and then stacked on top of each other to form a tree. Since I didn’t have star-shaped cookie cutters, I printed a clip art of varying star sizes, cut them out, and traced them on the cookie dough. I wasn’t sure how I was going to decorate the cookies, so I whipped out some matcha buttercream on the side.

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Matchachoco and I love baking with matcha powder. Aside from giving desserts a green tea flavour, you also get a natural green hue, avoiding the need for artificial food colouring. I used Laura Vitale’s sugar cookie recipe and added about a tablespoon of matcha powder to it. The cookies had a subtle matcha flavour which contrasted the sweetness of the cookies. It’s quite similar to the matcha shortbread Matchachoco and I baked together last year, but less buttery and a little bit more on the crisp side. They also hold their shape very well if you bake the cookie dough cold.

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I was a bit worried that it would turn out overly sweet with the addition of the matcha buttercream design, but turns out the cookies weren’t that sweet and the buttercream added some sweetness that the cookies were lacking. These cookies would pair well with some hot tea on the side.

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Hope you’re having a sweet time during the holidays!

– Ricelessasian

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Stacked Matcha Cookies Christmas Tree
These cookies have sort of a bittersweet taste because of the matcha. Of course if matcha isn’t your thing, you can use green food colouring instead 😛

Ingredients

For the cookies
1 recipe of sugar cookies
1 tbsp. matcha powder

For the buttercream
1/4 cup butter, softened
1 cup powdered sugar
2-3 tbsp. milk (used to adjust buttercream consistency)
1/2-1 tbsp. matcha powder (or add according to your taste)

Directions

  1. Prepare sugar cookie recipe with the addition of matcha powder. Roll sugar cookie into a flat dough and refrigerate for about an hour.
  2. After refrigerating, cut out varying sizes of star shapes with cookie cutters or by using a template (I used a template by printing out a clip art of a star in different sizes). Refrigerate again for a couple of minutes if the dough gets too soft after cutting.
  3. Bake cookies at 375 degrees F. Since the cookies are in different shapes, the smaller cookies would bake faster than the bigger ones. While baking, gradually remove the smaller cookies once their sides have browned. Continue to bake until the biggest cookie is done (approximately a total of 10-15 minutes baking time depending on the size and how many cookies you’re baking). Allow the cookies to cool on a baking rack.
  4. To make the buttercream: Beat softened butter while gradually adding powdered sugar with an electric mixer until you get a fluffy consistency. Add a couple tablespoons of milk if the buttercream is too stiff. Add matcha powder according to your preference.
  5. Once the cookies have cooled, stack the cookies on top of each other, from biggest to smallest, using the buttercream as a glue. Decorate the cookies by piping buttercream around the edges with a star tip.

I had some leftover cookie dough, so I made some sparkly Christmas tree cookie cutouts on the side 🙂

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Giant Birthday Cupcake!

This month has been an incredibly busy time for us! After final exams in April, we headed to Vancouver for a very special celebration and our first cupcake order. The birthday girl, Samantha, was turning 1 and her mother requested a gigantic ‘smash’ cupcake to celebrate the occasion.

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A few weeks prior, Ricelessasian and I made a prototype of the giant cupcake for practice. I’ve made many regular-sized cupcakes before, but I was really excited to finally make such a massive cupcake! Luckily, Ricelessasian has had experience making one before so, we weren’t so ‘lost’ in the whole baking and molding process of the cupcake.

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Aren’t these funky and vintage-y cake stands so cute? For the party decor, our client also requested that we integrate the new OhJoy! decor line from Target. We happily obliged because all the pieces are incredibly adorable!!

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We decided to use this recipe , one – because of the enticing title and two – because vegan ingredients were requested for the giant cupcake (with the exception of the sprinkles). Personally, I think I will definitely use this recipe again one day. The title of the recipe did not lie! The texture of the cupcake was moist and chewy – which was very different from the cupcakes we have made in the past, in a positive sense. I must admit – we had a good chuckle during the baking process because of the unique baking method 😉 (refer to Step 1). For the frosting, we made vegan buttercream using this guide.

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The other regular-sized cupcakes (chocolate cupcakes with matcha frosting) were for the guests of the birthday party. We used our go-to chocolate cake recipe with a matcha cooked frosting.  I think they were a bit hit, as some of the friends took a few cupcakes to-go!

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The birthday girl, Samantha, didn’t end up smashing the giant cake, after all. She may have been too lady-like to ruin it or perhaps she thought it was too pretty to eat like I did. Haha!

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H-o-o-r-a-y!! These were the perfect decorations for the simple yet sophisticated matcha cupcakes.

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We made certain improvements to the giant cupcake we served after making the prototype one. For instance, we made the frosting colour more vibrant (more green and pink), created more defined ruffles at the bottom of the cupcake and added flowers made from vegan frosting to the top of the cupcake. Organizing all the little details that were involved with putting the cupcake together were well worth it 😀 Needless to say, we were happy about how the end product turned out. We hope all the guests and the birthday girl enjoyed it as well!

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Thanks for reading and hope you had a wonderful Victoria Day long weekend,

-Matchachoco

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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