Steamed Matcha Cupcakes

Ingredients:

• 200g hotcake mix
• 4 Tbsp sugar
• 1½ Tbsp vegetable oil
• 2 tsp matcha + 4 tsp hot water
• 8 cupcake holders
• 2/3 cup milk
• 1 Tbsp raisins

Preparation Methods:

1. Combine the hotcake mix with the milk, sugar, raisins and oil, and mix until smooth.
2. Mix the matcha and water and stir briskly until paste becomes smooth. Add to the hotcake mixture and blend well.
3. Pour the mixture into the cupcake holders, and place in a steamer to cook at high heat for 15 minutes.

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Matcha Scones

Ingredients:

• 250g cake flour
• 1/3 tsp salt
• 1 Tbsp granulated sugar
• 3/5 cup milk
• 1 egg, separated into yolk and white
• Strawberry jam and fresh whipped cream to taste
• 1 Tbsp baking powder
• 1 tsp matcha
• 70g butter

Preparation Methods:

• Sift together the flour, baking powder, salt, matcha and sugar.
• Cut the butter into small pieces. With your fingertips, mix the butter into the flour until it becomes dry and flaky.
• Combine the milk and egg yolk, and pour the mixture into the flour a little at a time. Mix and knead into a moist dough, but not so that it become sticky.
• Preheat over to 180 Degrees Celsius.
• Place the dough on a floured board and knead slightly until smooth. Roll out to a thickness of 2 cm and cut out shapes with a cookie cutter or the rim of a glass.
• Brush the tops with a little egg white, place on the baking sheet, and bake for 12-15 minutes, until slightly brown.
• Cut each scone in half and eat with jam and fresh cream.

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Matcha Tiramisu

Ingredients:

• 200g Mascarpone cheese
• 3 Tbsp sugar
• 1 cup fresh cream, whipped
• 2 Tbsp Matcha + 4 Tbsp hot water
• 1 Tbsp Grand Marnier, Curacao, or any other liqueur.
• 5-6 slices sponge cake (280g)
• ½ tsp matcha and a sprig of fresh tea leaves or mint.

Preparation Methods:

1. Take the mascarpone cheese out of the refrigerator 20 minutes before use to let it soften. When soft, place in a bowl and whisk until creamy. Add the sugar and whisk again.
2. Put the cream in another bowl, place bowl of iced water, and whisk the cream until it has the same texture as the mascarpone. Lightly fold into the cheese.
3.   Mix the matcha and hot water and stir briskly until paste becomes smooth. Add some liqueur.
4. Cut the sponge cake into bite sized cubes and sprinkle matcha paste on top.
5. Place two or three pieces in a serving dish and cover with whipped cream and cheese. Add another layer of sponge cake and cream. Repeat the process to make 4 servings.
6. Refrigerate. When cold, serve with a garnish of matcha powder and fresh tea leaves or mint.

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Light Quiche

Ingredients:

• Short crust pie crust
  • 50g all-purpose flour
  • 2/3 tsp salt
  • 115g butter
  • 1 egg yolk
  • 3 Tbsp cold water
• Filling
  • 300g mushrooms, any kind
  • 15g butter
  • Salt and pepper to taste
  • 60g bacon
  • 3 eggs
  • 1 cup milk
  • ½ cup fresh cream
  • ½ tsp powdered tea, any kind

Preparation Methods:

• Preheat over to 170 Degrees Celsius
• Combine the flour and salt and add the butter, cut up into small pieces. With your fingertips blend the butter into the flour until the flour becomes loose and flaky. Add the egg yolk and cold water and knead into dough. Leave for 30 minutes or so.
• Roll out the dough into a thin sheet (3mm). Line a quiche mold and trim off the excess. Bake the piecrust in the oven for 10 minutes.
• Make the filling by finely slicing the mushrooms. In a fry pan, sauté the mushrooms in butter over low heat until soft, season with salt and pepper, and place in the piecrust.
• Cut the bacon into thin strips and place over the mushrooms.
• Beat the eggs, add the milk, cream, salt and pepper. Pour the mixture into the piecrust and bake at 180 Degrees Celsius for 30 minutes until brown on top. Serve with a sprinkling of powdered tea for extra flavour.

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