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7 Amazing Matcha Infused Desserts

7 Amazing Matcha Infused Desserts

Other than for whipping up flavorful and mood-enhancing beverages, making it a part of desserts seems to be the next best use for matcha. The lusciously smooth and bright green tea powder apparently works well in counteracting over-sweetness, as well as in adding vibrancy to classic and modern (not so) guilty pleasures.

 

Photo source: www.expatcucina.com

Just like raw cocoa powder, matcha’s distinctive umami taste and slight bitterness is the result of its brimming health-giving catechins. If cocoa is rich in EC (epicatechin), matcha is teeming with EGCG (epigallocatechin-gallate), which causes a ‘feel good effect’ by stimulating alpha waves in our brain. It likewise detoxifies our body from illness-causing free radicals brought by our daily exposure to various pollutants.

Its similarity with the base ingredient for making chocolates is perhaps, what makes matcha adaptable to various flavor profiles. However, while cocoa powder loses most of its fragile EC content during pulverization, matcha retains most of its resilient EGCG even long after the milling process. This is probably why you just need a tiny amount of green tea powder to positively affect the taste, color and nutritional value of a dessert, or any dish for that matter.

In one of my past articles, I cited some amazing matcha-infused dessert ideas and recipes made by various talented bakers and bloggers. Here are 7 more:

 

1. Matcha Mille Crepe Cake

By: Phuong Nguyen of ricenflour.com

 

Photo credit: Linh Trang of www.ricenflour.com

Mille crepe cake is both a classic and chic French dessert composed of a stack of about 15 to 20 pieces of crepes with a brush of sweet pastry cream in between each layer. Nguyen gave this delicious treat an Asian twist by adding matcha to the crepe batter mix and by using it as dust decoration on top. She also innovated on the traditional fillings by combining custard cream with whipping cream.

This recipe is posted in ricenflour.com, a culinary website ran by a bunch of talented and highly educated women with Vietnamese roots. Each one of them had a bachelor’s degree or currently working on one from a university in either Europe or North America. Their Editor-in-Chief Ms. Linh Trang, even has a PhD in Applied Economics. Rice ‘n’ Flour features both sweet and savory recipes of both Asian and Western origin, most of which are accompanied by a demo video. 

Click HERE to see complete recipe.

 

2. No-Bake Matcha Cheesecake

By: San Luong of Rice ‘n’ Flour

Photo credit: www.ricenflour.com

Just like the author of the previous recipe, Luong, the creator of this one, was also drawn in by matcha’s unique organic taste, which she described as “sweet and grassy with an earthy and slightly bitter flavor”. She is equally captivated by the green tea powder’s nutritive and therapeutic benefits, as well as its rich history.

In her recipe, she made a thick matcha paste by whisking the green tea powder in a small amount of hot water. This is later on blended with the cream cheese using an electric mixer, thus giving the dairy product a nice green color and a layer of fresh vegetal flavor. Custard and whipped cream will also be added to this mixture before the assembly and refrigeration. Ms. San likewise topped her finished product with sifted matcha powder, thereby giving it a more vibrant appearance.

Both this recipe and that of the Matcha Mille Crepe Cake listed above have demo videos attached in the aforementioned website.

Click HERE to see complete recipe.

 

3. Matcha Chocolate Mousse Cake

By: Nik Sharma of A Brown Table

Photo credit: Nik Sharma of www.abrowntable.com

I have likened matcha powder to cocoa powder in terms of versatility as a cooking ingredient. Pastry chef – in training, photographer and food blogger Nik on the other hand, proved that these two mood-boosting and palate-pleasing pulverized whole foods can work together well in one deluxe dessert. He posted his recipe for this cake, along with the story that goes with it in his blog ‘A Brown Table’, where he chronicles his culinary journey. The site also exhibits Nik’s outstanding photography works. 

Mr. Sharma’s creation showcased the foodstuffs in two different textures. The dark cocoa powder was made into a sponge layer cake along with flour, butter, eggs and several other ingredients, while the green tea powder was blended into the mousse filling in the company of melted white chocolate, gelatin, egg yolks and a few more components. He also used both matcha and chocolates for making leaf decorations, which he molded from actual lemon leaves.

Click HERE to see complete recipe.

 

4. Matcha Cake Sushi Rolls

By: Heather Baird of Sprinkle Bakes

Photo credit: Heather Baird of www.sprinklebakes.com

This dessert is probably homage to matcha’s country of origin or simply a product of Heather’s playful imagination. Either way, this awesome pastry chef, cookbook author and blogger can have all of us fooled with her creation, which she teasingly referred to as “Tiramisushi”, an amalgamation of the names of the popular Italian cake and the iconic Japanese dish. She even mocked the appearance of fish roe on top using orange nonpareils, as well as the dipping soy sauce, which she represented by dark chocolate sauce.

Her recipe posted in her blog Sprinkle Bakes, calls for the use of matcha powder, flour, butter, eggs, baking powder and a few more ingredients to make the light green sponge cake that serves as the shell of the sushi-like dessert. The center of each roll is filled with white chocolate buttercream made from melted white chocolate, whipping cream, butter and sugar. To complete the effect, this treat is sliced and presented on a rectangular sushi plate with the chocolate dipping sauce on the side. Check out Ms. Baird’s gorgeous photos of the product above.

Click HERE to see complete recipe.

 

5. Matcha Green Tea Pudding

By: Eliza Setiawan of My Life, My Love, My Food blog

 

Photo credit: Eliza Setiawan of www.liza-messycorner.blogspot.com

Refrigerated agar-agar puddings with milk are popular desserts in many parts of Southeast Asia like Indonesia, Malaysia and the Philippines. It is probably because this refreshing treat helps assuage the effect of the heat in this tropical region. Agar-agar, which is obtained from sea algae, was first discovered in the mid-17th century in Japan, the same country where the best quality matcha powders are coming from. 

Baking enthusiast and blogger Eliza from Indonesia made a matcha-infused version of this traditional Asian pudding with great success. Besides the agar-agar and matcha powder, her recipe calls for the use of evaporated and UHT milks, water, egg yolk, sugar and maizena or corn starch. This treat is best served cold and topped with vanilla sauce or sweet condensed milk. Eliza shared a step-by-step instruction and dazzling product shots in her blog, one of which is shown above.

Click HERE to see complete recipe.

 

6. Matcha Ice Cream

By: Daniela Ingrosso of Expat Cucina

 

Photo credit: Dani of www.expatcucina.com

The list will never be complete if we will not include ice cream in the array of dessert items that can be infused with matcha. In fact, it is probably one of the best uses for the silken green tea powder as ingredient for anything edible. Dani, an Italian culinary instructor, cookbook author and blogger living in Shanghai China, is no stranger for making ice cream, or gelato in her native tongue. Her blog is a treasure trove for myriad dishes, from savory to sweet, entrées to desserts, Western to Asian cuisine, you name it.

Italian gelato is usually done in small batches using generous amount of fresh ingredients, so they tend to be creamier and tastier than most commercially manufactured ice creams. Dani’s recipe, which requires 2 cups of milk, 1 cup of heavy cream and 6 egg yolks to go with other components, can yield about 500 grams of thick gelato. It also calls for 2 tablespoon of matcha powder, which is enough to give the mixture a nice green color and distinct organic green tea flavor.

Click HERE to see complete recipe.

 

7. Dessert Tea Matcha and Black Sesame

By: Mathilde Bohn of The Wandering Girl blog

Photo source: www.the-wandering-girl.blogspot.fr

This multi-colored layered cake absolutely tastes great as it looks. Mathilde, a French artist, cook and blogger posted this wonderful recipe in her blog ‘A Wandering Girl’, which she started when she was 16. Besides containing amazing dessert ideas, her blog also features a number of classic and modern European and Asian savory recipes. It also showcases some of her impressive drawings and sketches.

In this recipe, matcha is used in both in the butter cake and in the matcha mousse. The dessert also includes a tier of black sesame mousse, which provides not only striking color contrast but also an additional layer of flavor. This cake must be eaten in a leisurely pace, so as to savor each and every layer component. Making it requires a little patience though, as there are several phases involved to accomplish each tier, the result however, is truly worth it.

Click HERE to see complete recipe.

 

Once again, I had a lot of fun checking out all these matcha-infused treats. I hope that you enjoyed browsing through these recipes, as well as duplicating them in your own kitchen. Cheers!