Matcha Mochi Bars

On Chinese New Year, I made these lovely matcha mochi bars. They’re essentially the traditional Chinese rice cakes you can get in pretty much any Asian supermarket except these have a modern Japanese twist to it. First of all, these have a beautiful outer crust. Contained inside are red bean paste and mochi. Second, they’re matcha-flavoured which makes it a great take from the original flavored rice cake. And third, they’re home-made with looove. Cheesy, I know. But it’s quite true especially when you’re talking about the Lunar New Year.

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Yield: 9″x 13″ pan

Ingredients

  • 1 pack (400g) glutinous rice flour
  • 1 tbsp matcha + 1 tsp for the layers
  • 1 tsp baking powder
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 can (400 mL) coconut milk
  • 350-400g sweetened red bean paste (coarse)

Directions:

  1. Preheat oven to 350F.
  2. Grease a 9″x 13″ pan with a tablespoon of vegetable oil.
  3. Mix dry ingredients (flour, matcha, baking powder, sugar) in one large bowl.
  4. Mix eggs, oil, and coconut milk in a separate bowl.
  5. Add wet ingredients to dry ingredients. Mix until well combined.
  6. Pour half of the mixture into greased pan. Spread evenly.
  7. Sift a teaspoon of matcha powder evenly on top of first layer.
  8. Spread red bean paste as the second layer. Make sure you use a spatula to get an even spread.
  9. Finally, pour the remaining batter on top of the red bean paste. Use a spatula to spread evenly over the pan.
  10. Bake for 1 hour until crust is golden brown and toothpick inserted in center comes out clean (a little mochi stuck on there is great!)

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Adapted from a traditional rice cake recipe passed-down from a friend’s mom

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Fluffy Matcha Pancakes

I cannot be more excited to share with you the most amaaazing pancake recipe EVER. Since so many of you were asking about the recipe, I thought it was too cruel of me to keep this a secret all to myself.

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fresh matcha pancakes served with sliced bananas and maple syrup

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These pancakes are everything. From crispy around the edges to light and fluffy in the center. They’re soft, moist and oh so good. The best thing? They come together with the simplest of ingredients and in less than 15 minutes, you’re ready to serve the most heart-warming breakfast ever. And guess what? To achieve the fluffy texture, you don’t even have to whip up egg whites till your hand falls off. (You’ll soon know what I mean.)

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leftover matcha pancakes (batter left in fridge for 4 days) – taste and texture did not change one bit – the green matcha color however, faded as the days went by

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leftover matcha pancakes – this time served with coconut cream and maple syrup. so divine.

Oh oh, and did I tell you about this magical batter? I was testing to see if these pancakes still taste delicious after the batter was left in the fridge for 4 days (cause yenno, leftovers happen). And man, I’m telling you – the taste and texture did not change one bit. (Only downer was the color of matcha faded as the days went by, but hey! You can’t complain too much when everything else about your pancakes are just perfect.

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Yield: 6-8 pancakes

Ingredients:

  • 1 1/2 cup all-purpose flour
  • 2 tsp matcha
  • 3 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp white sugar
  • 1 1/4 cup milk
  • 1 egg
  • 3 tbsp unsalted butter, melted + 1 tbsp for greasing pan

Enjoy 15% OFF all Matchaeologist products using the code: TASTEOFRAINE at checkout! 

Directions:

  1. Melt 3 tbsp butter in microwave for 15-20 seconds until it becomes liquid. Let it cool in room temperature for around 5 minutes.
  2. In a large bowl, sift dry ingredients (flour, matcha, baking powder, salt, sugar) and mix evenly with a whisk.
  3. Use a rubber spatula to make a well in the middle of the dry ingredients.
  4. Add in milk, egg, and melted butter. Using the same spatula, fold and mix ingredients until thoroughly combined. Make sure you get all the dry ingredients incorporated. (However, do NOT over mix as this may cause the pancakes to turn out tough.)
  5. Lightly brush a pan with a smear of butter under medium-high heat. When the pan is hot, scoop in ~1/4 cup of batter into pan (you can use an ice-cream scoop). Turn down the heat to medium. Wait 1-2 minutes for it to brown.
  6. Flip pancake gently. Turn heat down to low-medium heat, and cover pan with a lid to “steam”/slow-cook the pancake for an additional 2-3 minutes. (This technique makes the pancakes real fluffy, soft, and moist.)
  7. Transfer to plate.
  8. Serve with your favorite toppings such as fruits, whipped cream, coconut cream, and maple syrup.
  9. Enjoy!

Tip: if you are unsure if your pancakes are thoroughly cooked, you may use the toothpick test to see if it comes out clean. You may even use your cooking spatula to test by feeling the pancake. If its hardened and bouncy when you press on it, it’s cooked through. If its still mushy and really soft, it may need more time.

 

Adapted from All Recipes 

 

Matcha + Earl Grey Sugar Cookies

Did you even celebrate Christmas if you didn’t bake sugar cookies? Well, in all honesty, this was actually my first year ever making sugar cookies AND decorating them with icing. Though it took me longer than expected, I had no regrets. ZE-RO. It was REALLY fun! Hopefully it’s not too late for you to start stirring up a batch for a thoughtful gift to give or just indulging them simply for enjoyment. Better yet, share these with your loved ones over a nice cup of coffee or tea beside the fire. It’ll definitely be a sweet holiday memory. Cheers, and wishing everyone a bright and lovely CHRISTmas!

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Yield: 24 cookies

Ingredients:

  • 1 1/8 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 3/4 tsp vanilla
  • 2 3/4 cup flour (+ extra to work with dough when rolling)
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 earl grey tea pouch
  • 1 tsp matcha powder

 

Directions:

  1. Preheat oven to 400F. Line cookie tray with parchment paper.
  2. In a stand mixer, cream butter and sugar until creamy (around 3-4 minutes).
  3. Add egg and vanilla. Mix until fully incorporated.
  4. Halve the butter mixture by measuring out ~1 1/8 cup butter out of the bowl and transferring to another bowl. (This way, you can get two flavors by making one flavor before the other)
  5. In a separate bowl, sift flour and baking powder. Use a whisk to mix evenly so that both the dry contents are evenly distributed.
  6. Halve the dry mixture by measuring ~1 1/3 cup of dry contents and transferring it in a separate medium sized bowl. Add matcha powder. Use whisk to mix contents.
  7. In the bowl of the remaining dry mixture, add in 3/4 pouch of the earl grey tea. Use whisk to mix contents.
  8. In the bowl of the stand mixer (with halved butter content), add in matcha dry mixture 1/4 cup at a time. Mix until well-incorporated, and dough looks a little sticky. Set aside dough on a clean surface (for rolling out shapes later).
  9. After taking out matcha dough, add in remaining halved butter content to stand mixer, and stir in earl grey dry mixture 1/4 cup at a time. Mix until well-incorporated, and dough looks a little sticky. Set aside dough on a clean surface (for rolling out shapes later). You now have one matcha and one earl grey dough.
  10. Grab a handful of flour and brush the surface you are rolling the dough on. (If it gets too sticky, use a little bit more flour as you work the dough, BUT do not over-knead – these cookies can get hard if so!).
  11. Using a rolling pin, roll out one of the dough into a sheet 1/4 inch thick. Use your favorite cookie cutters to cut out shapes. Keep using the same method until all or most of your dough is used up.
  12. Repeat with the other flavored dough.
  13. Transfer these to your cookie tray and bake for 8-10 minutes until cookie edges are golden brown.
  14. Let it cool on the sheet for 5 minutes before transferring to a cooling rack.
  15. Serve and enjoy!

Enjoy 15% OFF all Matchaeologist products using the code: TASTEOFRAINE at checkout! 

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Sugar Cookie Icing

Yield: 12-24 cookies

  • 1 cup confectioner’s sugar
  • 2.5 tsp milk
  • 2 tsp light corn syrup
  • 1/4 tsp vanilla extract
  • food coloring
  1. In a small bowl, stir sugar and milk until smooth. Add more milk if its too clumpy.
  2. Beat in corn syrup and vanilla until smooth and glossy.
  3. If icing is too thick, add more syrup. If it’s too thin, add a bit more icing sugar. Play around and adjust based on consistency.
  4. Divide icing into bowls and add desired food coloring. Mix, transfer to piping bags, and decorate away!

 

Adapted from Genius Kitchen

 

Earl Grey Belgian Waffles

These waffles. They’re everything. After trying countless waffle recipes out there, I have finally developed one that I am truly in love with. No joke, I have made these over and OVER again. It’s not a perfect waffle if you don’t get those light crispy edges with a soft fluffy interior. But I am finally proud to say this recipe combines the best of both worlds. The secret? Fluffy beaten egg whites.

 

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Yield: 4 waffles

Ingredients:

  • 1 cup flour
  • 2 tsp baking powder
  • 1/8 cup sugar
  • 1/8 tsp salt
  • 1 egg
  • 1/4 cup vegetable oil (or coconut oil)
  • 1 earl grey tea bag + 1 cup milk
  • 1/4 tsp vanilla

Directions:

  1. Microwave milk for 1 minute. Steep tea bag in milk for at least 10 minutes. Let milk cool.
  2. Combine dry ingredients together in a small bowl.
  3. In a separate mixing bowl, beat egg whites until stiff peaks form. Set aside.
  4. Combine egg yolk, earl grey infused milk, oil, vanilla and mix in a separate large mixing bowl.
  5. Add dry ingredients into wet mixture. Mix until well combined.
  6. Fold fluffy egg whites into mixture. Do not over-mix.
  7. Heat a waffle iron under medium-high heat.
  8. When ready, scoop one and a half ladle-full batter into centre. Turn waffle iron upside down.
  9. When waffle is done cooking, place on cooling rack for 3-5 minutes until ready to serve.
  10. Serve with whipped cream and syrup (or berry compote). Enjoy!

Fruit Salad

This is one of my favorite homemade salads of all time. It’s so refreshing and flavorful– a perfect dish for a summer potluck or mini gathering with friends and family.

 

Yield: 4

Ingredients:

  • 4 apples, diced ~2cm cube (I prefer ambrosia or pink lady because they taste better in my opinion as they have that nice crunchy feel when you bite into it)
  • 2 avocado, diced ~2cm cube
  • 8 strawberries, cut in half or slices
  • ¼ cup walnuts, coarsely chopped, and toasted

Sauce

  • ¾ cup mayonnaise (I use Hellmann’s)
  • ½ lemon, juice it all out!
  • 1½ tbsp granulated sugar
  • sprinkle of salt

 

Directions:

  1. Combine all sauce ingredients in a big salad bowl. Mix until well incorporated. (Adjust ingredients if you want it sweeter, tangier, or have more flavor, etc.)
  2. Toss diced apples into salad bowl and cover them with the mayo dressing (this is to prevent the apples from browning too fast)
  3. Toss in avocado and mix with the apples until well combined. (Make sure you don’t crush the avocado – we don’t want mush or any green to “leak out”!)
  4. Place strawberries on top of the salad for a pretty look. Do not mix it before serving (this is to make it look presentable)
  5. Finally top it all with the toasted walnuts for a nice finishing touch.
  6. Serve and enjoy!

Summer 2018 Bake Sale

As promised, the Taste of Raine bake sale is finally here! Woot woot!! Thank you for all your patience this whole time!

Please get your orders in by Wednesday, August 15, 2018 via Instagram direct messaging, contacting me personally, or via this Google Form.

Quantities for each item are limited – so order soon! When each item is sold out before the deadline, it will be announced on Instagram and here on the blog.

All products will be baked, packaged fresh and ready for pick-up on Wednesday, August 22, 2018 in Richmond [location will be announced later].

 

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[quantities doubled due to high demand; updated as of 7:48am, Aug 8, 2018]

ALL GOODIES SOLD OUT! Thank you for your love & support!!

Cookies [$2.50]

+ matcha white chocolate [SOLD OUT]

+ earl grey dark chocolate [SOLD OUT]

 

Panna Cotta [$4]

*served with berry compote, topped with chia seeds*

+ matcha [SOLD OUT]

+ thai tea [SOLD OUT]

+ earl grey [SOLD OUT]

Questions?
Don’t hesitate to contact me personally or via direct messaging on Instagram.

Blueberry Almond Muffins

This is a rather interesting post because it is my first time not laying hands on my own computer to write a recipe on my blog. My computer crashed a week ago so it’s been quite inconvenient to do any blogging let alone the other million things I got to do on the web. My cell-phone has been my best friend these days although I’m starting to get real tired of staring at a tiny screen for long periods of time. So here I am, using my dad’s antique computer to type this recipe out for you.

These are probably the most amazing blueberry muffins I ever made. They’re moist, flavorful and above all, delicious. If you’re not a big fan of almond milk, you can always substitute it with normal cow’s milk. It works just as good.

 

Yield: 12

Ingredients:

  • 1 1/2 cup all purpose flour
  • 3/4 cup white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup grapeseed oil (canola, corn oil works)
  • 1 egg
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • 1 cup blueberries
  • 1/4 cup coconut sugar for dusting the tops (brown sugar works)

 

Directions:

  1. Preheat oven to 400F. Line muffin cups on muffin tin.
  2. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Use a whisk to mix evenly.
  3. In a separate medium-sized bowl, combine oil, egg, milk, and vanilla. Whisk to mix evenly.
  4. Make a hole in the center of the flour mixture and pour the wet mixture into it.
  5. Using a wooden spoon, mix until evenly combined. Do not over-mix as muffins turn tough if over-worked. (But make sure there’s no random clumps of flour here and there). Use a spatula to scrape the bowl clean.
  6. Fold in blueberries using a spatula, making sure it is distributed evenly throughout the batter. Do not over-mix.
  7. Scoop and evenly distribute batter into muffin cups.
  8. Top and cover muffins with coconut sugar.
  9. Add 1/8 cup of water into the remaining empty cups for muffins to cook evenly.
  10. Bake for 20 minutes until toothpick inserted into center comes out clean.
  11. Cool muffins on rack.
  12. Serve and enjoy!

 

 

Adapted from Inspired Taste