For those of you who don't know, I can't bake. Baking requires precise measurements, long ingredient list and complicated steps which stop me from even trying. This recipe, however, is easy enough for me to follow and the result is amazing!
Please note - glazing is an essential step to make your donuts both TASTE and LOOK way better than non-glazed ones. This is not a healthy smoothie - it's a donut! It's supposed to be a treat but still better than those deep-fried and overly sugary ones.
Ingredients for donuts (yield 6):
1&1/4 cup all purpose flour
1/4 cup organic cane sugar
1 tbsp Organic Matcha Everyday Grade
1&1/2 tsp baking powder
a pinch of salt
3/4 cup soy milk (you can use milk of your choice)
1/4 cup avocado oil (or coconut/canola oil)
Ingredients for soy glaze:
1/2 cup icing sugar
1 tbsp soy milk (or milk of your choice)
1/2 tsp vanilla extract
Matcha Drizzle: I melted one of our plant-based matcha chocolate bar
You can also make your own matcha drizzle
1. Preheat the oven to 350F.
2. Greasy the donut pan.
3. In a mixing bowl, mix together flour, sugar, matcha, baking powder, and salt.
4. In a separate bowl, stir together milk, oil, and vanilla
5. Add the wet mixture to the dry mixture. Mix until well incorporate
6. Pipe the batter into the donut pan, and bake 12 - 15 minutes.
7. Remove the pan from the oven and transfer to a cooling rack.
8. Meanwhile, mix soy milk with icing sugar to make soy glaze.
9. Use a tong or chopsticks to dip the donut into the glaze. Dip twice if needed.
10. Pour matcha drizzle on top
All done! Take a picture and let us know how it turns out.
Daifukumochi, or Daifuku, is a traditional Japanese sweet consisting of an outer layer of mochi stuffed with sweet filling. This time we're making matcha daifuku, which is made of matcha mochi skin with red bean filling. It's extremely easy to make and this recipe uses mostly natural ingredients. It takes no more than 5 minutes and can be made even when you're travelling. No baking required.
Ingredients (making 8 daifuku):
tapioca four (or Mochiko flour): 140g
matcha powder: 10g
cane sugar: 40g
red bean paste to taste
1. Combine tapioca, matcha powder and sugar together in a microwave-safe bowl
2. Add water and stir until smooth; there should be no dry powder or clumps
3. Use Saran Wrap or a microwave-safe lid to cover the bowl
4. Microwave for 1 minute
5. Take it out, stir, and put it back into microwave for another 1 minute
6. Get a cutting board ready, spread plenty of corn flour/icing sugar on it to prevent sticking
7. Carefully remove the bowl from the microwave as it's quite hot. Use a wet spatula to scrape the bowl and transfer the mochi dough onto the cutting board
8. Press the dough until it's about 1/2 inch thick
9. Cut the dough into 8 pieces; scoop red bean paste, place in the centre of dough, and roll it into a ball.
10. Dust with matcha powder/icing sugar if preferred. Best to consume within a day. Do not refrigerate as mochi skin will become hard.
1. You can replace matcha powder with cocoa powder to make chocolate flavour, or just plain mochi
2. Other fillings such as black sesame, fresh fruits are all good options.
3. You can make red bean paste at home (I use store brand this time as I have no dry red beans at the time). Just cook the dry red bean until soft and drain; put into a blender, add sugar and a bit of water, and blend until smooth.
A Chinese New Year is approaching; as a most celebrated holiday in China, it’s the time of the year for family gathering and a lot of home cooking. Today we will share a recipe of how to make delicious Chinese steam bun with a healthier twist (matcha!).
This recipe is plant-based with all natural simple ingredients (no baking powder required).
Ingredients (5 servings):
300g flour, 180ml warm water, 4.5g yeast, 20g of Organic Matcha Everyday grade, 24g sugar
Step 1: combine sugar and yeast in warm water, stir until fully dissolve and rest for 3 minutes
Step 2: add the liquid to flour, mix until loosely incorporated
Step 3: Combine the loose flour together into a dough
Step 4: Cover the dough with a damp in a warm environment, let it rise for two hours
Step 5: Dust the surface with with flour, knead the dough to push out the air bubbles until the dough is round and smooth.
Step 6: Divide the dough into 5 portions and knead it to a round ball shape. Optional: add red bean paste to the dough if prefer
Step 7: On a steamer, fill with cold water, brush some oil or line a damp cloth on the steamer tray, arrange the dough and let it sit for another 5 minutes.
Step 8: Cover the lid, use a large damp towel (large hand towel) to cover the lid, turn the heat on high for about 15 kinutes.
Step 9: Turn the heat to medium when the steam starts to appear for another 15 minutes.
Step 10: Turn off heat and rest for 5 minutes (keep the lid closed)
Step 11: Open the lid and take out the buns (watch out for steam!). Enjoy!
Give traditional recipe a little twist and take the crumbly shortbread cookies to the next level. These matcha-infused cookies are mildly sweet, and the semi-sweet chocolate chips will add a little flavour diversity.
1 lb Unsalted Butter Room Temperature
1 cup Confectioners Sugar
1 cup Semi-sweet Chocolate Chips
1 tsp Natural Vanilla Extract
1/2 tsp Salt
4 cups All-purpose Flour
3 tbsp Whisk Matcha Everyday Grade
1. Cream butter in a bowl, and beat in confectioners sugar
2. Sift together flour, matcha powder and salt, add to butter mixture; mix until just incorporated. Add vanilla extract and chocolate chips, and mix well.
3. Divide cookie dough into 5 pieces, and wrap each piece in plastic film; use a sushi mat to form the cookie dough. Transfer to baking sheet, chill until firm, at least 30 mins.
4. Heat oven to 300 degrees
5. Remove plastic film and cut into desired shapes; transfer to a parchment-lined baking sheet
6. Bake for 12 minutes. Baking time may vary depending on cookie's size.
7. Transfer to cooling rack until completely cool.
Now snap a photo, post and share #whiskmatcha #matchawhisker @whiskmatcha