All posts tagged: Matcha

No Churn Matcha Ice-Cream

It’s summer here in Vancouver. Some days have been hotter than others but I still crave ice cream every single day. Whether its in screamers (slurpees with soft serve) or parfaits, or just a hot fudge sundae at McDonald’s I simply love the coolness of the cream that send shivers down my spine. If you got some heavy cream at home and happen to have condensed milk as well, you’re 100% making this. It’s so easy and the results are pretty satisfying. Perhaps not to the level of your favorite Italian gelato cafe but I mean this is no-churn. If you can’t afford a ice cream machine like me, this will do for now. The condensed milk makes the ice-cream creamier. If you leave that out, and put sugar instead, it will turn more icey. Like you’re eating ice-milk. Nobody wants that. You can pretty much add in whatever flavors you like. Or simply just make it vanilla with adding vanilla from a bean. Obviously for me, I’ll be making it matcha. Give this a …

Matcha Earthquake Almond Balls

Wow. It’s been a while since I made these and I can’t wait to dig my teeth into these sugar coated matcha almond balls. As the name suggests, these baked goods are not made with flour. The “flour” is made with grounded almonds. Its slightly crunchy on the outside and soft and chewy in the center. The sticky texture inside comes from the mixture of whipped egg whites and granulated sugar (so basically, meringue). It’s basically a cookie that is relatively healthier (no butter or flour), but does not fall short of the definition of delicious. The matcha pairs really well with the almond flavors and offers a nice balance to the sweet meringue. The signature of this cookie comes from the cracks on their surface midway through the heating process. Now, get going with these super simple and easy to make, Matcha Earthquake Almond Balls! Yield: 24 Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. Ingredients: 2 1/4 cups almond flour (sifted ground almonds) 1 cup granulated sugar 1 …

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. Yield: 9″x 13″ pan Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. 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: Preheat oven to 350F. Grease a 9″x 13″ pan with a tablespoon of vegetable oil. Mix dry ingredients (flour, matcha, baking powder, sugar) in one large …

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. 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.) 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 …

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! Yield: 24 cookies Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. 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: Preheat oven to …

Matcha Bliss Balls

You ever have those days when you crave for something sweet, but you don’t want to feel guilty taking up too much unhealthy calories? Yeah? I feel ya. Life’s a constant battle, I know. So that’s why I had to share these amazing energy balls with you today. These lil guys are warriors. They understand us. They fight with us. We need them. Yield: 8 bite-sized balls Ingredients: 1/2 cup medjool dates, pitted and roughly chopped (dried apricots work well too!) 1/8 cup chia seeds 1/4 cup finely ground almonds (almond flour) 1 tbsp matcha 1 tbsp coconut shreds 1 tbsp chocolate, finely chopped 1.5 tbsp honey 1/8 cup chocolate for melting   Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout. Directions: In a food processor, blend all ingredients (except the chocolate for melting) until well combined and mixture is sticky. Scoop a tablespoon of the mixture and roll into a ball. Repeat until finished. Place balls on a parchment paper. Melt chocolate in the microwave. Spoon a teaspoon of …

Matcha Latte (using a French press)

All this time, I’ve been making my matcha lattes with just a single glass jar when I could’ve saved all that energy for something better. (Yup, you should know by now that I am quite a lazy person. Or put it this way, I like to do things the fast way for the most part :P). Not until I discovered that I actually had a French press at home, I quickly turned away from the vigorous shaking motion to a simple pumping method. My latte went from delicious to ON-TOP-OF-THE-WORLD delicious. I kid you not, I love it ten times better than Starbucks. Or maybe more than that. Not just because it’s homemade with all-natural ingredients, but with just 3 ingredients, you really can taste each one of them distinctly. It’s beyond amazing. I hope you can persuade your heart to buy a foamer today. You’ll save your Starbucks dough for this and you’ll thank me for it later. Yield: 1 cup Ingredients: 1 tsp Meiko matcha 1 cup soy milk (milk, almond milk all work …

Matcha Bun Rolls

If there’s such thing as cinnamon rolls, can’t there be matcha bun rolls too? Being the spontaneous me, I wanted to satisfy my cinnamon roll craving by baking some the other day, but unfortunately I did not have cinnamon at home. So I thought to myself, wouldn’t it be amazing if I substituted cinnamon for matcha?!?! And of course, two minutes later, I was in the kitchen preparing dough. (First time baking with yeast, babyyy!) These buns turned out just what I wanted – beautiful, soft, and delicious. I really wouldn’t turn to another dough recipe! And if you wanna be extra fancy, top it off with a generous layer of matcha glaze for a real treat!   Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout.   Yield: 12 bun rolls Ingredients: Dough 1/2 cup warm milk 1 1/8 tsp yeast 1/4 cup white sugar 1/4 cup melted butter 1 tsp salt 1 large egg 2 1/4 cup all-purpose flour + a little for handling Filling 1/4 cup butter, softened …

Matcha Macarons

It’s officially the holidays when you see snow falling from the sky while you’re listening to Christmas music and piping frosting on your macarons. I haven’t ate a macaron in a loooong time so I decided to make my own just to challenge myself this winter break. And it turned out exactly what I wanted! Not overly sweet but perfect to the taste and texture. Below you will find some tips that I’ve added just to make your baking journey a little easier. Without further due, I present to you matcha macarons with Nutella filling! Yield: 24 macarons Ingredients: 3 egg whites at room temperature 1/4 cup white sugar 2 cups icing sugar 1 cup almond flour 1/4 tsp salt 2 tsp Midori matcha Nutella   Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout.   Directions: Preheat oven to 300F. Line baking sheet with silicone mats (or parchment paper). In a large bowl, beat egg whites until foamy. Add white sugar and beat until they form stiff peaks. In a …

Matcha Crepes

It’s almost Christmas and while many of you are already doing your Christmas shopping, I’m still stuck here studying for my final exams. And of course, being the crazy foodie that I am, that’s when I decided to make these beautiful Christmas-themed crepes to cheer me up a little AND to immerse myself in the mood of this joyful season. Help yourself and your loved ones by making this delicious French-Japanese inspired dessert. Then, top it off with your favorite fruits and toppings! Yield: 12 crepes Ingredients: 2 eggs 3/4 cups milk 1/2 cup water 1 cup flour 3 tbsp melted butter 2.5 tbsp sugar 1 tsp vanilla 1 tbsp matcha + 3 tbsp water (mixed until no clumps) Toppings: raspberries, bananas, whipped cream, maple syrup   Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout.     Directions: Blend all ingredients, pulsing for 10 seconds. Place batter in fridge for around 1 hour. Heat a non-stick pan brushed with a smear of butter on low heat. Using a ladle, spoon …