♥ Matcha Tart ♥

Other than Hong Kong egg tart and the extremely popular cheese tart brought by the Japanese, matcha tart is another recently favourite in my country.

The tart has a buttery shortcrust pastry filled with a milk based egg custard, which is slightly different from the usual egg tarts using evaporated milk.

This helps to prevent the matcha flavor being overpowered by the sweet milk.

In this recipe, I have made a slight adjustment to my basic pate sucree recipe, instead added powdered sugar to give a better flakiness.

And thanks Ann for sharing such a delicate matcha sweet treat.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

Adapted from Anncoo Journal
You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsp powdered sugar
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp cold milk

For the filling
200g whole milk
30g raw sugar
2 tsp matcha powder, sifted
1 egg
1 egg yolk

How to make matcha egg tart:

1. To make the pate sucree: In a bowl combine flour and powdered sugar. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
2. Preheat oven to 180C. Remove the dough onto a floured surface, divide and roll into balls. Press and fit into the tart tins. Prink holes on the bottom using a fork.
3. Bake in oven for 10 minutes. Set aside.
4. To make the filling: Heat milk and sugar until the sugar melt. Add sifted matcha powder and whisk until well blended.
5. In another bowl, whisk together egg and egg yolk. Add egg mixture into the matcha milk and whisk to combine.
6. Pour liquid over a fine sieve to remove any lumps. Divide the matcha mixture among pre-baked tarts and bake for another 20 minutes, or until egg is set.

With all my love <3

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♥ Strawberry Matcha Pound Cake Shortcake ♥

I always think matcha or green tea and strawberry is a seamless blend of dessert art.

The colour tone catches the eye and the taste of combination is deliciously notable.

This strawberry shortcake has the ordinary butter biscuit replaced by a matcha pound cake recipe. This twist is actually inspired by my Matcha Strawberry Mini Bundt Cake, which also uses Natvia as the natural sweetener.

I like how the slight bitterness from Natvia has been covered by the pronounce matcha flavor, whilst it is pretty crucial to use good quality matcha powder like this. So make sure you're not using green tea granules! 

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This blog hop is organised by Joyce from Kitchen Flavours, Lena, from Frozen wings and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

You'll need:
For matcha pound cake
1/2 cup butter, soften
2/3 cup Natvia
2 eggs
1 tsp vanilla
1 tbsp whole milk
1 cup all purpose flour
1 tbsp matcha powder

For toppings
1 1/2 cup whipping cream
1 tsp vanilla
Fresh strawberries, halved

How to make matcha green tea pound cake:

1. Preheat oven to 180C. Grease a loaf pan and set aside.
2. In a mixing bowl, combine butter and Natvia. Cream until smooth.
3. Add egg, one at a time, and beat until well incoprated. Add vanilla.
4. In a small bowl, sift together flour and matcha powder. Add the dry into the wet ingredients and mix well.
5. Pour batter into prepared loaf tin. Bake for 40-45 minutes or until set and edges slightly turned brown.
6. Meanwhile, add vanilla into cold whipping cream and beat until soft peak formed.
7. Serve one to two slices of matcha pound cake with a dollop of vanilla whipped cream and fresh strawberries.

With all my love <3

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♥ Matcha Honey Mochi Toastie ♥

Have you heard of a Korean dessert - mochi toast? It is basically two slices of toast stuffed with chewy rice cake, and finished with some additional toppings.

For my version, plus a little adaptation from Miss Hangrypants, I have combined my recent favouite souvenirs during the trip to Seoul - OSULLOC green tea milk jam, and a honey butter toasted bread to from this amazing goodness.

I bought these creations to our picnic day, and all my friends loved them.

For the rice cake, I have actually used glutinous rice flour to revamp the texture of rice cake. So it is best to eat fresh as it will turn hard the other day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

Adapted from Miss Hangrypants
Serve 1
You'll need:
2 slices of milk bread
2 tbsp salted butter, melted
2 tbsp honey
1/4 cup glutinous rice flour
1 tsp Natvia, optional
3 tbsp hot water
Green Tea Milk Spread

How to make matcha milk jam honey mochi toast:

1. In a small bowl, combine glutinous rice flour, Natvia, and hot water. Stir until a smooth dough form. Form a ball and roll into the size of your slice of bread.
2. Heat frying pan over low heat. Grease light with vegetable oil and fry mochi for 2-3 minutes on each side.
3. Meanwhile, brush each slice of bread with melted butter. Toast slightly and apply honey. Toast until golden brown.
4. Spread green tea milk jam onto toast, place mochi and complete with another toast. Serve immediately!

With all my love <3

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♥ Matcha Mille Crepe ♥

Crepe is a thin French pancake.

The French often serve them with sweet fillings such as fruits, custard and cream; or sometimes savoury versions known as galette, with egg, cheese and ham.

Whilst Mille Crepe is composed of numerous layers of crepe being stacked together with custard or cream in different flavors. It is a very popular patisserie in New York, particularly from the brand Lady M!

Can you see those 18 layers of crepe! Stunning!

This recipe is super easy to whip up in fact. Treat it as a completely lump free pancake batter. Toasty, moist and set together with a matcha flavored custard.  I also topped this individual serving crepe cake with some whipped cream for a creamy contrast!

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 4 2" mini cakes
Adapted from OH HOW CIVILIZED
You'll need:
For the crepes
1 cup all purpose flour
1 tbsp Natvia
1/4 tsp salt
2 egg, beaten
2 cup whole milk
4 tbsp vegetable oil, more for frying

For the matcha pastry cream
1 pastry cream recipe
1 tbsp matcha powder
1 tbsp hot water
1 tbsp Natvia
1 tsp Honey (from Honey 蜜蜜針)

For topping
1/2 cup heavy cream
Powdered sugar
Matcha powder

How to make crepe:

1. In a large bowl, whisk together flour, Natvia and salt. Add milk, beaten egg, vegetable oil and whisk until smooth, with no lumps.
2. Dab a paper towel with vegetable oil and grease a nonstick skillet. Ladle a serving of crepe batter and swirl to cover the bottom of the pan completely. Let it cook until dry and edges begin to turn brown. Quickly flip over and cook for 30 seconds.
3. Transfer the crepe to a plate to cool. Repeat with the rest of the batter.

How to make matcha pastry cream:

1. Prepare pastry cream and keep in the fridge until ready to use. 
2. In a bowl, mix together matcha powder and hot water. Add in Natvia and honey. Mix well.
3. Remove pastry cream from the fridge and combine with matcha mixture.

How to assemble and make matcha crepe cake:

1. Using a 2" cookie cutter, cut out circles from crepes. Place a mini crepe in 2" cake tin, spread a teaspoon of matcha pastry cream and cover with another crepe. Repeat the layers, leaving the top layer without cream. 
2. Place in the fridge to chill. When serve, dollop whipped cream and dust generously with matcha powder and powdered sugar.

With all my love <3

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♥ Matcha Shiratama Anmitsu ♥

Anmitsu is a popular summer dessert in Japan. They are basically a dessert cup with agar agar jelly, fresh fruits, mochi, anko and green tea ice cream. 

Among all the Japanese wagashi, matcha shiratama is my favourite especially when it is served with kuromitsu and shiratama dango, that are black sugar syrup and Japanese mochi respectively.

The recipe looks complicated, but in fact can be effortlessly made within an hour. This dessert is surely the best cooling agent for this summer!

Optionally, you may want to serve with vanilla ice cream too!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Maddie at Supper Lovin'.

Adapted from justonecookbook
You'll need:
For matcha kanten jelly (matcha jelly)
2 tsp Matcha powder
2 tbsp hot water
1 tsp agar agar powder or gelatin
1 1/4 cup water
2 tbsp Natvia

For shiratama dango (mochi)
1/3 cup glutinous rice flour or shiratamako
3 tbsp water
1/2 tsp Natvia

For kuromitsu (black sugar syrup)
100g black sugar
100g Natvia
100 ml water

For toppings
Sweet adzuki bean (red bean) paste
Your favourite fresh fruits
Vanilla or green tea ice cream

How to make matcha shiratama anmitsu:

1. To make matcha jelly, mix matcha powder with hot water and set aside. In a saucepan over medium heat, heat agar agar, water and Natvia until melt. Remove from heat and add the matcha mixture. Pour the jelly mixture in a 8 x 8 square pan and cool to set completely in the fridge.
2. To make mochi, combine glutinous rice flour, water and Natvia. Knead with your head to form a ball. Adjust by adding one tablespoon of water at a time. Form the dough into a log and divide into 6 equal pieces. Shape and flatten them into discs. Make an indentation in the center with your index finger. Cook them in boiling water about 2 minutes or until they float to the surface. Transfer them to cold water to cool and keep them in water until ready to use.
3. To make black sugar syrup, mix all ingredients in a saucepan and bring to boil. Simmer for 15-20 minutes and stir occasionally until slightly thicken. Allow to cool and transfer to airtight bottle until ready to use.
4.  To assemble, cut matcha jelly into cubes and divide evenly among serving bowls. Top with mochi, red bean paste, fresh fruits and a scoop of ice cream. Serve aside black sugar syrup. Enjoy!

With all my love <3

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♥ Matcha Madeleine ♥

Just in case you forgot what I have previously made, original lemon madeleines in these mold, this time I baked these mini French cakes in form of their traditional sea shells instead.

SOOOO sooo sooo upset about the weak indentations, but I told myself it's alright because the powdered sugar will cover the flaws anyway.

This recipe is adapted from justonecookbook. I love all her matcha green tea recipes so as this one. With the substitution of Natvia and a bit of vanilla, these madeleines turn out not too bad.

Next time I will try to make bigger ones with my beautiful sea shell for better appearance.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Make 24 madeleines
You'll need:
133g (2/3 cup) Natvia
120g (1 cup) all purpose flour
1/4 tsp salt
1 tsp baking powder
1 tbsp Matcha powder
2 eggs
1 tbsp whole milk
1 tsp vanilla
113g (1 stick) unsalted butter, melted
1 tbsp powdered sugar, optional

How to make matcha green tea madeleine:

1. In a large bowl, combine Natvia, sifted flour, salt, baking powder and matcha powder. Whisk well.
2. In another bowl, add eggs and milk. Whisk until frothy. Add to the flour mixture and stir to combine, using a spatula.
3. Gradually add in melted butter, half at a time, until blended and smooth.
4. Cover the bowl with clingfilm and refrigerate to rest for at least 3 hours, or overnight.
5. When ready to bake, preheat oven to 190C.
6. Grease and flour madeleine pans with 1 tablespoon melted butter and flour respectively.
7. Remove the better from the fridge and fill each mold with 1 tablespoon batter. Bake for 11-13 minutes, or until edges turn lightly brown and set.
8. Wait for 3 minutes before transferring to wire rack to cool. To serve, dust it with powdered sugar.

With all my love <3

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♥ Matcha White Chocolate Shortbread ♥

I have been tempted to bake some matcha chocolate chips cookies. But ended up with these cut-out shortbread, drizzle with high quality swiss white chocolate from Lindt.

These shortbreads are so buttery and thereby crumbly. They are nowhere pretty cookies, at least they are delicious and made with good matcha powder.

In the recipe, I added a hint of Archibald's honey from Honey 蜜蜜針 to enhance the sweetness in addition to the natural sweetener Natvia. It makes a big difference in taste!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
130g (1 cup) all purpose flour
1/4 tsp baking powder
2 tsp Matcha powder
6 tbsp unsalted butter
50g (1/4 cup) Natvia
1/2 tbsp Honey
1/2 tsp vanilla
40g white chocolate chips

How to make matcha green tea cornmeal shortbread cookies:

1. In a bowl, combine flour, baking powder and matcha powder. Set aside.
2. In a large mixing bowl, beat butter until smooth and fluffy. Add Natvia, honey, vanilla and mix well.
3. Add the dry to the wet ingredients. Mix until a dough form. Roll the dough between two parchment papers to flatten. Chill in the fridge for at least 10 minutes.
4. Meanwhile, preheat oven to 150C. Line a baking sheet with parchment paper.
5. Remove the flatten dough from the fridge, cut into desired cookie shape and place on baking sheet.
6. Bake for 12-13 minutes, or until edges slightly brown and set. Let cool completely on wire rack.
7. Melt white chocolate chips over a double boiler. Dip in the cookies, or pipe over them. 

With all my love <3

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♥ Matcha Honey Toast ♥

Honey toast. A thick cut bread spreaded with matcha honey butter, and toasted until golden brown. Add a mount of cold and creamy ice cream plus a dusting of matcha powder. This becomes one of the most appealing things on earth. (I suppose...)

I used the 100% Australian Archibald's honey from Honey 蜜蜜針! Thanks for the amazing HONEY!

See the melting vanilla ice cream? You know this is a good sign of an a la mode dessert.

Serve immediately!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Serve 1-2
You'll need:
1 slice thick-cut bread / danish bread
4 tbsp unsalted butter, melted
1 tbsp Honey
1/2 tsp Matcha powder, more for dusting
1-2 scoops vanilla ice cream

How to make matcha green tea honey toast:

1. Prepare the bread. Trim off the crust and arrange it on a serving dish.
2. Combine melted butter, honey and sifted matcha powder. Spread the bread with matcha butter mixture.
3. Toast the bread, either on a stovetop or in the oven, until golden brown on the edges.
4. Serve in a single serving dish, with a scoop of vanilla ice cream and dust with matcha powder.

With all my love <3

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