Saturday, September 30, 2023
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Much love for matcha

Fariha Amber

ANN/ THE DAILY STAR – Matcha, a form of tea that has its roots in China and translates to “ground tea” in Japanese, is a proud representation of the shared love for tea in
Eastern Asia.

The speciality of matcha is of course its distinct taste, but also the fact that unlike most other teas, it is not strained.

The preparation of matcha is also different, where traditional methods involve whisking the green powder with hot water to attain a frothy mixture.

While this conventional method is still practiced in some parts of the world, especially being an integral part of the Japanese Tea Ceremony, matcha is not limited to making tea in modern cooking.

Matcha offers several health benefits as it contains high levels of antioxidants that protect cells from damage.

Matcha also retains therapeutic abilities – any tea lover would agree that the process of preparing matcha is indeed meditative.

An unusual flavour, but this double-layered, no-bake cheesecake shall be the showstopper of your dessert table!

– 10 – 12 biscuits
– 40 grammes molten butter
– 500 grammes cream cheese
– One tbsp matcha powder
– Quarter cup hot water
– 200 grammes condensed milk
– Four tsp gelatine
– Four tbsp cold water
– One tsp vanilla extract
– 400 millilitre whipping cream

Bash the biscuits to fine crumbs and add melted butter. Combine the two to attain a sand-like mixture.

Line the sides of a spring-form pan and drop the mixture into it, pack it densely and put this in the refrigerator for 30 minutes.

Prepare the matcha by whisking it with hot water and leave it aside
to cool.

Soak the gelatine in cold water and keep that aside as well to bloom. Whip the cream to attain stiff peaks and let it chill in the refrigerator.

Meanwhile, beat the cream cheese until it is slightly airy and pour in condensed milk. Beat this again and then divide the mixture into two.

Dissolve the gelatine in a microwave oven for 10 seconds making sure it does not boil and add half of it separately to each of the divided mixtures.

Add in prepared matcha and vanilla to the desired set of cheesecake mixture.

Finally, divide the whipped cream into two parts and gently fold it into each of the mixtures. The resulting concoction should hold its shape when scooped.

Pour the matcha mixture over the biscuit base and then gently pour in the vanilla layer. Let this set in the refrigerator for at least two hours before slicing through.

Matcha and white chocolate is a match made in heaven and certainly, a warm cup of hot chocolate can make your day so ‘matcha’ better!

– Two tsp matcha powder
– Two cups milk
– Half cup hot water
– One-third cup white chocolate
– 10 – 12 large marshmallows

Sift the matcha powder into hot water and whisk until it is dissolved and frothy. Heat milk and bring to a simmer before adding half a cup of chopped white chocolate or chocolate chips. Mix this until molten, and gradually pour in the matcha mixture. Combine everything until homogenous and serve warm, decked with marshmallows atop.

This bubble tea is refreshingly delicious and also fulfilling, where every sip will reach right to your soul and replenish it!
– One tsp matcha powder
– One-third cup hot water
– One tsp honey
– One cup milk
– Quarter cup tapioca pearls
– Half cup soft whipped cream

Prepare the tapioca pearls by boiling them in hot water for five minutes followed by straining. Make the matcha concoction by whisking it with hot water until fully dissolved. Pour this into a mason jar, along with the tapioca pearls, milk, and honey. Let this cool in the refrigerator and top with soft whipped cream before drinking.

If coffee lovers can have their dedicated dessert, it is only fair that tea lovers receive the same. Thus, presenting a matcha rendition of tiramisu!

– 24 pieces ladyfinger cookies
– Two cups hot water
– Three tbsp matcha powder
– Quarter cup plus two tbsp white sugar
– Four egg yolks
– Three-quarter cup milk
– 250 grammes mascarpone/cream cheese

Beat egg yolks with two tablespoons sugar and one tablespoon matcha powder. Bring milk to a simmer and gradually add it to the egg mixture until fully incorporated.

Next, whisk in cheese to get a smooth mixture. Alongside, whip the cream to stiff peaks and gently fold it in with the cheese mixture.

Prepare two tablespoons of matcha with hot water and sugar by whisking them until
fully dissolved.

Dip ladyfingers into this while still warm and layer them, alternatively adding a layer of the cheese mixture to attain two layers of each. Allow this to chill for four hours before serving.

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