matcha to bake

Makes 20

Ingredients: 

100g stick butter, softened 

50g of granulated sugar/brown Sugar/Monkfruit Sweetner

160g all-purpose flour 

2 eggs 

2 tbsp Matcha Powder (depending on the quality of your matcha powder you may need to adjust) 

1/2 tsp baking powder 

Pinch of salt 

Method: 

1. Cream together the butter and sugar in a large mixing bowl - it should be light and fluffy. 2. Gently incorporate the eggs to the butter little bit at a time. Mix well!  

3. In a separate bowl, sift together all the dry ingredients. 

4. Add the dry ingredients to the wet by adding a little at a time and folding or gently mixing the batter together. Mix until all ingredients is incorporated all the remaining flour mixture. The dough should be a beautiful green colour. 

5. Roll the dough into log shape with glad wrap. Chill the dough for at least 30 mins.  

6. Preheat your oven to 170C. 

7. Cut the dough into equal size, then roll the dough into balls the size of ping pong balls and place them on a non-stick cookie sheet. 

8. Bake them for 10-12 minutes until the bottoms just start to become golden brown and the cookie no longer looks wet in the middle.  

9. Remove and let cool on a rack.  

Enjoy!

Serving size: 6

Ingredients: 

6 Strawberries 

100g sweet rice flour 

1 tsp matcha powder (adjust to you taste)

145ml Anko (red bean paste) 

2 tbsp sugar/monkfruit sweetner 

150ml water 

2 tbsp potato starch 

1. Wash the strawberries with saltwater and clean it. 

2. Divide 6 balls of the red bean paste (Anko). 

3. Cover the strawberry with Anko paste and set aside. 

4. Use a microwave bowl, add sweet rice flour, matcha powder and sugar and mix. 

5. Add water in small portions and mix the batter until thick. 

6. Cover the bowl with a wrap and microwave for 1-2 mins. 

7. Mix the batter until fluffy and soft. 

8. Repeat the process for the second time for 1 min, mix again. 

9. Heat for another 30 secs, the mochi should becomes translucent. 

10. Roll the mochi over potato starch. 

11. Divide the mochi into 6 equal parts. 

12. Make small flat circles and cover the strawberry- Anko ball into the shape of a strawberry. 

Enjoy!

Ingredients: 

Matcha Sponge Cake

3 eggs 

4 tbsp granulated sugar/monkfruit sweetner 

4 tbsp cake flour 

1 tbsp Matcha powder 

((Fillings)) 

100ml whipping cream 

1/2 tbsp granulated sugar/monkfruit sweetner 

1/2 cut strawberries  

Method: 

1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.  

2. Line the pan with parchment paper. 

3. Preheat the oven to 180C. 

4. Sift in cake flour and Matcha powder, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined. 

5. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter. 

6. Bake at 180C for about 12 minutes. 

7. When it's ready, drop the pan lightly to prevent shrinking. 

8. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.  

9. Combine whipping cream and granulated sugar/monkfruit sweetner in a bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form. 

10. When the cake is cool enough, remove the parchment paper. 

Enjoy!