Chiangmi Talukder Lena
THE DAILY STAR – With its potent nutritional properties, matcha can calm the mind, enhance one’s mood and lower cholesterol.
Matcha is known to support a healthier immune system too.
Besides making tea, matcha can also be used in baked goods, making ice-cream, chocolates and cooking pasta or noodles.
Adding matcha to cake, cookies and brownies is so easy and a fun way to put a twist on classic recipes.
MATCHA LATTE
INGREDIENTS
– One and a half tablespoons matcha powder
– One tablespoon of hot water
– Two tablespoons of honey or sugar to taste
– Three quarters cup of hot milk
INSTRUCTIONS
Sift the matcha powder, add sugar (if you use it instead of honey) into a cup, add hot water and stir until no lumps remain. Add honey and stir (if you didn’t add sugar). Beat the hot milk using a beater for two minutes and then pour it. Sift/sprinkle some powder over it and serve.
MATCHA CUPCAKE
INGREDIENTS
– 100g of unsalted butter (softened)
– 150g of sugar
– Three large eggs
– 210g of all-purpose flour
– 3g of salt
– 6g of baking powder
– 15g of matcha powder
– 120ml milk
INSTRUCTIONS
Put butter and sugar in a mixing bowl and beat until light and fluffy. Add eggs one at a time and beat well. Take another bowl and put flour, salt, baking powder and matcha powder and whisk to mix properly. Add flour, bit by bit, pour milk into the egg batter and fold gently. Pour batter evenly into the cupcake tray prepared with cupcake liners. Bake in a pre-heated oven at 175 degrees Celsius for 25-30 minutes. Serve with your favourite frosting.
MATCHA PESTO PASTA
INGREDIENTS
– 80g fresh basil
– Four pieces garlic
– Two tablespoons of matcha powder
– A quarter cup of peanuts (toasted)
– One third cup of olive oil
– 227g pasta or spaghetti (boiled)
– Drizzle of olive oil
– Salt and pepper to taste
– One cup canned chickpeas
– Six to eight pieces of shrimp (cleaned and shelled)
INSTRUCTIONS
Add basil, garlic, salt, pepper, matcha powder, peanuts, and olive oil to the blender and whisk for about 15-20 seconds. Pour the matcha pesto into a container and set aside. (Can keep this in the fridge to enjoy for up to a couple of weeks). Heat a non-stick pan to medium heat. Add a drizzle of olive oil, shrimp, chickpeas, salt and pepper and sauté for two to three minutes. Add spaghetti, four to five tablespoons of the matcha pesto paste and give a good mix. Ready to serve.
MATCHA BARK
INGREDIENTS
– 200g white chocolate
– 15g matcha powder
– Half a cup of coconut flakes
– Sprinkles to decorate
INSTRUCTIONS
Melt the chocolate in a double boiler. Add matcha powder and stir well to mix it evenly. Add coconut flakes and mix. Pour the chocolate into a baking tray and spread evenly. Decorate with some colourful sprinkles, coconut flakes, dry fruits, etc.
