Within these recipe pages you will read excerpts from our upcoming green tea cookbook.
| Matcha Sauces & Stocks |
Matcha Appetizers |
Matcha Poultry, Fish & Meats |
Matcha Vegetarian |
| Matcha Rice & Noodles |
Matcha Desserts |
Matcha Beverages |
Sugar Free Matcha Recipes |
Cocktail Recipes |
Green Tea Wonton Chips
30 wonton wrappers
1/4 cup Matcha green tea powder
4 ozs. hot water
2 tablespoons of olive oil
1 clove minced garlic
1/2 teaspoon of dried basil, crushed
1 Tbls. Virgin Olive Oil
1/4 cup of your favorite grated cheese
Cut the wonton wrappers diagonally in half to form 60 triangles. Lightly coat a baking sheet with oil.
In a small bowl stir together the olive oil, matcha powder garlic, and basil. Brush the wonton triangles lightly with some of the oil mixture, sprinkle with some grated cheese.
Bake in a 350 F. oven about 8 minutes or until golden brown. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and Parmesan or Romano cheese. Makes 60 chips
Green Tea Cheese Balls
6 cups shredded cheddar cheese
8 cups shredded Swiss cheese
1 teaspoon Matcha green tea powder
1 1/2 cups crumbled Blue cheese
1 large chopped onion
4 teaspoons horseradish
1 tablespoon mustard
1/4 cup chopped salted cashew nuts
Blend Cheddar and Swiss cheeses until smooth. Add the Blue cheese, onion, green tea powder, horseradish and mustard except cashew nuts. Mix well and shape into ball.
Garnish by rolling into chopped cashew nuts.
Green Tea Garlic Bread
1/2 teaspoon of Matcha green tea powder
1/2 cup melted butter or olive oil
4 garlic cloves, minced
chopped fresh parsley, optional
2 loafs French or Italian bread, halved lengthwise
In small bowl, combine butter or oil with Matcha first than mix in garlic. Brush mix on cut sides of bread.
Place on baking sheet and bake at 375 degrees for 8 minutes or broil for 2 minutes to brown.
Sweet Green Tea Dim Sum
1 cup wheat starch
2/3 cup tapioca starch
1/2 tsp. salt
1 cup boiling water
2 tsp. oil
1 LB. pork, minced
12 water chestnuts minced
1 spring onion, minced
4 Chinese black mushrooms, soaked and minced
1 tlbs. sugar
1 tsp. salt
1/4 tsp. white pepper
1 tlbs. cornstarch
2 tsp. light soy sauce
2 tlbs. sherry or rice wine
1 tbs. sugar
1 teaspoon of Matcha powder
2 tlbs. Sugar
1 teaspoon Dijon mustard
Heat a small amount of oil in a wok and fry the pork, mushrooms and chestnuts together until nearly cooked. Add the other ingredients and cook, stirring until the sauce thickens. Set aside to cool before using it as a filling.
Mix the dry dough ingredients thoroughly, then add the water and stir until a dough mixture forms. Cover and let stand for fifteen minutes. Knead the dough on an oiled surface for five minutes. Roll the dough out as thinly as possible and cut into rounds about three inches in diameter. To make the bonnets, pinch each round at three evenly spaced points on the edge to form pleats, the result of which will produce a little pouch. Fill each pouch with a teaspoon of filling. Pinch the edge as many times as needed to make enough pleats to close the pouch. Place the bonnets in a lightly oiled cake or pie pan, pleats up, and then into a steamer for fifteen minutes.
Springle each cumpling with the Matcha green tea and sugar mix.
Matcha Green Tea Scones - Makes 8 Scones
1 teaspoon of Matcha green tea powder
9 ozs. cake flour
1 Tbsp. baking powder
21/2 oz. butter
1/3 tsp salt
1 Tbsp. granulated sugar
10 ozs. milk
1 egg, separated into yolk and white
raspberry or strawberry jam and fresh whipped cream to taste
Sift together the flour, baking powder, salt, matcha, and sugar.
Cut the butter into small pieces. With your fingertips, mix the butter into the flour until it becomes dry and flaky.
Combine the milk and egg yolk, and pour the mixture into the flour a little at a time. Mix and knead into a moist dough, but not so moist that it becomes sticky.
Preheat the oven to 360˚F (180˚C)
Place the dough on a floured board and knead slightly until smooth. Roll out to a thickness of 1 inch (2 cm) and cut out shapes with a cookie cutter or the rim of a glass.
Brush the tops with a little egg white, place on a baking sheet, and bake for 12-15 minutes, until slightly brown.
Cut each scone in half and eat with jam and fresh whipped cream.