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Matcha Recipe

Recommended Matcha Menu

Matcha is popular all around the world, and can be enjoyed in many different ways. In addition to being an elegant traditional style of Japanese tea, this bitter sweet powder is also delicious when used in hot drinks, sweets, and even snacks! Here are a few great ways to enjoy matcha at home.


Matcha in Drinks


Matcha Latte

1 tsp (1.6g) Maeda-en Matcha Green Tea Powder
7 oz Milk or soy milk
Sweetener (optional)

1. Combine 1 tsp (3g) of Matcha with 7 oz hot* milk or soy milk.
2. Add your favorite sweetener.
3. Whisk until well combined and frothy.
*If you make Iced Matcha Latte, please add milk or soy milk.



Matcha Ginger Frappe

1 tsp (1.6g) Maeda-en Matcha Green Tea Powder
1 1/4 cups and 3 Tbsp Hot water
5 Tbsp condensed milk
1/2 oz Candied ginger

1. Pour 1 Tbsp of condensed milk and 3 pieces of candied ginger into a tea cup.
2. Mix the Matcha and 3 Tbsp of hot water in a cup, and stir briskly until the consistency becomes smooth. Then add 1 1/4 cup hot water to mixture and stir again.
3. Pour evenly into each of 5 tea cups.



Matcha in Sweets


Matcha Blancmange

For the Blancmange
1 Tbsp (5g) Maeda-en Matcha Green Tea Powder
1 1/2 envelope of unflavored gelatin
5 Tbsp water
1 cup milk
1.5 cup heavy cream
1/2 cup sugar
For Red Bean Topping
5 Tbsp sweetened red bean paste
whipped cream for garnish
For the Matcha Sauce
1 Tbsp (5g) Maeda-en Matcha Green Tea Powder
3 Tbsp lukewarm water
1.5 Tbsp sugar                                                                            

1. Mix Matcha sauce ingredients together and cool in refrigerator.
2. Disperse the gelatin in water. Let stand 10 minutes until softened.
3. Whisk half of the heavy cream to a stiff peak.
4. Heat milk, sugar and remainder of the heavy cream over medium heat in saucepan, whisking constantly.
5. Add the Matcha powder very gradually, pouring it through a strainer.
6. Remove from heat and add softened gelatin, stirring continuously until gelatin dissolves completely to make Blancmange.
7. Place the pan over a bowl of ice water, fold the heavy cream into the mixture.
8. Pour the Blancmange into a dessert size bowl.
9. Refrigerate until firm.
10. To serve, decorate the top of Blancmange with whipped cream and sweetened red bean paste, pouring Matcha sauce on side.



Matcha Cream Puff

For Matcha Cream Puff
1 cup Butter (regular butter)
1 cup Boiling water
1 cup All purpose flour
4 Eggs, unbeaten
Custard Cream filling (Ingredients and Directions Below)

For Toppings
Powdered sugar
Maeda-en Matcha Green Tea Powder

1. Preheat oven to 425 F degrees. Combine butter and water in a saucepan and bring to a boil. Remove from heat.
2. Add flour and salt, all at once; stir vigorously until ball forms in center of pan.  Add eggs, one at a time; beat well after each addition. Mixture should be very stiff.
3. Drop spoonfuls onto a buttered cookie sheet. Bake until free from beads of moisture.

For Custard Cream Filling
8 oz whipping cream
1 package (approx. 3 1/2 oz) instant pudding mix
1 1/3 cups milk
1 1/2 or 2 tsp Matcha Powder

1. Whip the cream until stiff: set aside. Beat the pudding mix and milk together for 2 min. Fold into the whipping cream.
2. Small dessert size: Bake at 375 F degrees for 30 min. Then, change to 350 F degrees for 10 min.
3. Cool, split and fill cooled pugs with filling. Shells may be filled with softened ice cream, sweetened whipped cream or cream puff filling.
4. Sprinkle with powdered sugar and Matcha powder.



Matcha Macaroons


For the Macaroon Dough
2 Tbsp (10g) Maeda-en Matcha Green Tea Powder sifted (for a green color)
1/4 cup granulated sugar
1 1/2 cups powder sugar
7 oz egg white
1/2 lbs almond powder
For Matcha Cream Cheese
2/3 tsp (1.1g) Maeda-en Matcha Green Tea Powder (sifted)
5.3 oz cream cheese
3 Tbsp granulated sugar

1. In a large bowl, whip egg whites until foamy. Increase the kitchen mixer speed to high and gradually add granulated sugar and Green Tea Powder. Continue to whip to stiff peaks - the whites should be firm and shiny.
2. Fold the sifted almond powder into the mixture and knead until the dough is very smooth.
3. Spoon the batter into your pastry bag, and start squeezing onto parchment paper. Let dry at room temperature for about half an hour.
4. Bake, in a 350 F degrees oven for 6 to 7 minutes, then lower the temperature to 300 F degrees and bake another 13 to 15 minutes. While baking, open the oven door twice to let out the moisture.
5. Remove macaroons from oven and transfer parchment sheets to a cooling rack. when cool, gently peel the parchment off the backs.
6. Pair macaroons of similar size, and spread well-mixed Matcha cream cheese filling onto one of the macaroon, then cover with the other similar size macaroons to make a sandwich. Serve at room temperature.



Matcha as a Snack


Matcha Dip

1 tsp (1.6g) Maeda-en Matcha Green Tea Powder
7 oz cream cheese
1.8 oz sour cream
1 tsp Kombu-cha (seaweed powdered tea)
6 Tbsp broken walnut
3 Tbsp chives
3 tsp ground red pepper
5 dashes sea salt

1. Remove the cream cheese from the refrigerator before use to allow it to soften.
2. Mix sifted Matcha and Kombu-cha.
Add to the cream cheese and sour cream and blend thoroughly.
3. Add red pepper and chives to the paste and mix lightly.
4. Refrigerate. When cold, serve with a garnish of walnuts, chives and red peppers.
Serve with vegetables or your favorite crackers.


Matcha Rice Krispy

6 cups Popped rice cereal
10 oz Marshmallows
3 Tbsp Butter
3 tsp Maeda-en Matcha Green Tea Powder
3 Tbsp Dried raspberry

1. Melt butter and marshmallows over med heat in a large saucepan.
2. Once completely melted, add Matcha and mix again.
3. Remove from heat and mix in cereal and dried raspberry, stir until well.
4. Pour the mixture into a parchment paper lined baking dish and let cool for 10 -15 minutes before serving.
So what do you think? Whether used in drinks, or infused into sweets and snacks, Matcha is a tasty treat that can be enjoyed by men, women, kids and adults alike.

I greatly encourage you to try some for yourself!

Earlier Event: November 1
All about Matcha
Later Event: April 23