Jaime Heckman - Matcha Cookbook: 50 Matcha Recipes for Energy, health & Longevity
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1 tablespoon matcha green tea powder
1 cup and 2 tablespoons cold water
1 cups granulated sugar
1/3 cup of corn syrup
teaspoon fine salt
6 tablespoons confectioners sugar
2 tablespoons cornstarch
1 teaspoon vegetable oil
1. In small bowl, dissolve the matcha powder in 2 tablespoons water. Set aside.
3. In a small saucepan, mix together the granulated sugar, corn syrup, salt, and cup of water. Using a candy thermometer, bring the sugar to 240 degrees Fahrenheit. Take it off the heat. 4. Pour the sugar mixture into the gelatin mixture then whisk in low speed using a handheld mixer, move to a higher speed and whip for ten more minutes.
6. Grease then line a 9x9 baking pan with parchment paper. Sprinkle over the cornstarch sugar mixture.
2 egg whites, at room temperature
cup white sugar
teaspoon vanilla extract
teaspoon matcha green tea powder
1 ounce of finely chopped dark chocolate
1/8 teaspoon salt
1. Preheat your oven to 200 degrees Fahrenheit, then line your baking sheets with parchment paper.
3. Add in the sugar gradually until stiff peaks form. Fold in the remaining ingredients.
cup ground cashew nuts
cup desiccated coconut
1 tablespoon lemon juice
teaspoon honey
1 tablespoon coconut oil
1. Mix all of the ingredients in a bowl until thoroughly combined.
2. Use a tablespoon to scoop out the mixture then form into balls.
3. Refrigerate to set then serve.
1 tablespoon matcha green tea powder
2 tablespoons sugar
2 teaspoons unflavored gelatin
Whipped cream for topping
1. In a small bowl, pour cup water and gelatin. Let it bloom for about 15 minutes.
4. Pour into ramekins or small cups then chill for 2-3 hours before serving.
5. Top with some whipped cream.
cup and 1 tablespoon all-purpose flour
2 teaspoons matcha green tea powder
cup caster sugar
teaspoon baking powder
teaspoon vanilla extract
1/8 teaspoon salt
1. Preheat your oven to 350 degrees Fahrenheit. Grease a regular madeleine pan. Set aside.
1 large egg
1 tablespoon olive oil
3 tablespoons plain Greek yogurt
1 tablespoon confectioners sugar
1 teaspoons matcha green tea powder
cup self-rising flour
1. In a bowl, whisk together the egg and the oil until well combined.
2. Add in honey and yogurt and beat well.
4. Transfer in silicone muffin molds then steam over a pot of boiling water for 12-13 minutes.
1 cup of Mochiko glutinous rice flour
1 tsp of green tea powder
2 tbsp of sugar
cup Red bean paste
1. Roll the bean paste about inch in diameter, this makes about 8 pieces, depending on the amount of paste your preference.
2. In a microwavable bowl, mix together the rice flour, sugar, matcha, water. Microwave for 3 minutes. Taking it out on the 2nd minute to stir.
3. Roll into 8 balls then flatten into discs, then place the bean paste in the center of each mochi base, then roll into circles. Chill before serving.
2 cups finely chopped white chocolate
cup heavy cream
2 tablespoons matcha green tea powder
Directions:
3. Set aside to cool then cut in squares. Serve.
1 tablespoons matcha powder
1 cup flour
teaspoon salt
tablespoon olive oil
tablespoon water
4 shrimps, shelled and deveined
2 scallops
Lettuce leaves- as needed
Italian dressing- as needed
1. Cook the scallops and shrimps in a pot of boiling water, about 1-2 minutes. Drain then set aside.
3. In a large bowl, combine together the flour, egg, salt, olive oil and the dissolved matcha.
6. Cook the pasta in boiling water for about 2-3 minutes. Drain and transfer to bowl.
7. Toss your pasta with a generous amount of Italian dressing until it is evenly coated.
10 pcs shrimps, deveined and shelled
cup shredded mozzarella cheese
cup cream
Salt and pepper to taste
2 tablespoons butter
1. In a nonstick skillet over medium heat, melt the butter and saut the shrimps until bright in color and fully cooked through, about 2-5 minutes.
2. Remove the shrimps from the pan then set aside.
3. In the same pan, pour in white wine and bring to a boil, then add the cream, mozzarella and matcha.
4. Season to adjust the taste.
5. Serve the shrimps with matcha cream sauce along the sides.
15 pcs of store bought wonton wrappers
2 tablespoons of match agree tea powder
1 teaspoon minced garlic
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