Yield: (Serves 4oz cup x 8)
5 oz sugar
21 oz milk (warmed to 100 degrees F)
0.25 oz matcha green tea powder
2.5 oz hot water
caramel sauce (see recipe below)
Mix eggs and sugar together until smooth.
In a bowl, mix the ZenMatcha powder and hot water, then combine with hot milk (100°F)
Combine all the above, mix well, then strain.
Pour mixture into cups/ramekins with caramel sauce in the bottom, place cups in pan with 1" water, then bake for 1 hour 20 minutes at 300 degrees Fahrenheit. After 60 minutes , check the cups to see if they are stable.
(KEY) Cups must be resting in pan with hot water so the pudding does not dry out.
3.5 oz sugar
3 teaspoonsHot Water
Put the sugar in the small pan and heat over medium heat.
After sugar turns to be golden brown, add boiling water without stirring sugar. Once the sugar is completely melted remove from the burner.
Pour the caramel sauce into the cups while it is hot.
Matcha Crepe With Red Bean Paste
1 1/2 - cups milk
6 - tablespoons sugar
8 - teaspoons green tea powder (matcha)
2 - eggs
1 - cup all-purpose flour
14 - ounces red bean paste
Cool Whip or ice cream
Add milk, sugar and matcha powder to bowl.
Whisk together until matcha is completely dissolved.
Whisk eggs in one at a time.
Add flour while continually whisking to prevent lumps. Additional milk may be used if batter is too thick.
Heat shallow crepe pan over high heat.
Add enough butter to lightly coat pan (~1 teaspoon), or use oil spray.
Pour half a cup of crepe batter into pan and move pan around to spread evenly.
After 10-15 seconds, flip crepe to finish cooking.
Fill crepe with red bean paste (or other toppings) and fold over all sides.
Serve with cool whip or ice cream.
Dust with additional matcha powder if desired.
Best Matcha Cocoa Brownies
adapted from Alice Medrich's Bittersweet
For brownie batter:
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 cold large eggs
- 1/2 cup all-purpose flour
- 2/3 cup walnut or pecan pieces (optional)
- Special equipment: An 8-inch square baking pan
For Matcha cream cheese batter:
- 1 block (225g) cream cheese, room temperature
- 3/4 tsp matcha powder
- 1/4 cup granulated sugar
- 1/4 tsp lemon zest
- 1 egg yolk (at room temperature)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
For cream cheese batter:
Beat cream cheese with granulated sugar until light and creamy.Add in the egg yolk and beat until well mixed. Scoop out about 1/2 cup of cream cheese into a small bowl and stir in matcha powder. Pour the matcha cream cheese mixture into a small ziplock bag. Add the lemon zest into the remaining cream cheese, and pour into another small ziplock bag.
Using a scissor, cut a small hole on the edge of the ziplock bags and pipe out whatever pattern that strike your fancy on top of the brownie dough.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.