Continued from The Essential Guide to Matcha: Matcha Recipes – Part 1
- Baking with matcha can be underwhelming when you see the color of the finished product. It rarely retains that vibrant green color unless your ratio of matcha to other ingredients is substantial…and even then it might not be what you would expect. It wasn’t until reading an ice cream wrapper in Japan that I discovered a mind-blowing secret! Japanese matcha treats often contain a dash of Spirulina to help jazz up the color. I was flabbergasted. Do it!
- Matcha can be added to literally anything so don’t hold back. When you add matcha to a recipe, it often can’t be tasted over the other ingredients. That can be a good thing, at least for me, as every meal would taste the same! Vary the amount of matcha you use to either amplify the taste or let other flavors rise above it.
- Ratio is everything. Beware the cookbooks that say to use 1 teaspoon (2 grams) of matcha for 350g of flour. That trace amount isn’t enough to taste, see, or really provide any benefit due to the ratio of matcha to flour. There are a lot of recipes created by chefs who don’t have a clue about matcha. Not knowing what to buy, worried about the price, and adding small amounts, they fumble along with this unknown ingredient. The culinary grades of matcha are sold in larger containers. It’s a cheaper “value” grade of matcha, and larger amounts are needed for recipes, so go ahead, USE it generously, without the wallet guilt. Chiki Tea’s smallest container of culinary grade is 100g. We call it Muse because it’s just so amusing to use!
Staples In My Kitchen
- Sea salt and matcha (for everything)*
- Black sesame and matcha (for ice cream, salads, topping rice)*
- Matcha-dusted macadamia nuts (other nuts too – snacking)*
- Black sesame, salt, matcha (for sushi and rice balls!)*
- Matcha granola (toppers for ice cream, yogurt, salad, and soup)*
- Matcha green goddess salad dressing (salads and marinade)
- Matcha jam (for breakfast, smoothies, using like butter)
- Matcha white chocolate (baking, snacking!)
*Make fresh to keep nutrients/taste intact, other staples can stay for a short time but will lose quality the longer it is kept
Häagen Dazs Vanilla ice cream with matcha-dusted black sesame seeds
Green Goddess Dressing & Marinade Recipe
- 40ml apple cider vinegar or white wine vinegar
- 1.5g matcha: non-heaping tsp (I use our MUSE)
- 120ml cold-press extra virgin olive oil
- Stevia (sprinkle, 1/4 package)
- 1 tsp prepared Dijon mustard or other of your choice
- 1/4 tsp powdered garlic
- Salt and pepper to taste
Whisk the sifted matcha into the vinegar. Pour into salad dressing bottle or pitcher and add remainder of ingredients. Very gently shake (or if using a pitcher, whisk) to create an emulsion. Vigorous shaking will make the dressing runny.
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