The Dos and Don'ts of Baking With the Temperamental Matcha Tea and Some Simple Recipes

Matcha is different from every other tea out there, given it comes in powder form, while the Japanese swear by it. Given how pure and healthy this tea is, your baking is bound to become healthier and greener!

Matcha is a special type of green tea that requires gentle handling. Instead of steeping tea leaves, matcha is a powder made from finely ground dried and processed green tea. This gives it the trademark vibrant green color and rich flavor, but matcha is a lot more delicate to work with compared to other ingredients, especially when it comes to baking. Due to being a powder made from the entire ground tea leaf, matcha retains all the nutrients, antioxidants, caffeine, and flavor of the leaf.

Please stick to the culinary grade matcha and not the ceremonial matcha for baking purposes. This distinction is entirely absent in matcha’s homeland, Japan, but in India, you’ll find this common distinction. We are not saying you cannot use the ceremonial grade for baking purposes; you can, but it is a more expensive cost. Matcha is costly and the culinary grade being low grade is affordable and ideal for baking, and not quite as sweet as the ceremonial grade one.

Tips on Using Matcha in Baking

As someone new to baking with matcha, it's important to understand its texture so you can coax out its best qualities without any frustrating clumps or uneven coloring. Matcha is a very fine and powdery substance that can stick together if not mixed properly. But with some simple techniques, you'll be able to enjoy matcha's subtle yet complex flavor in your baked treats.

The first step is to sift the matcha powder. This helps remove any small clumps that may have formed during storage. Transfer the powder to a small sieve or fine mesh strainer and use a gentle tapping or shaking motion to sift it into a small bowl. Take your time with this step.

Next, you'll want to mix the sifted matcha into other dry ingredients like flour or sugar before adding any wet ingredients, like eggs or milk. Stirring it into other powders helps prevent clumping later on. Use a small whisk or spoon and mix until an even green color is achieved.

From there, you can gradually incorporate the wet ingredients as called for in your recipe, using a gentle folding motion. Adding the liquids, a small amount at a time allows the matcha powder to hydrate slowly and evenly disperse throughout your batter or dough.

Always taste your matcha mixture as you work. A little goes a long way with matcha's intense flavor. Start with a modest 1/2 tsp, and add more gradually until you reach your preferred taste. Too much can overpower other ingredients.

1. Matcha Cake

Ingredients:

• 180 gm all-purpose flour
• 120 gm sugar
• 6-8 gm matcha powder (use more for darker color)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 120 ml milk
• 60 ml vegetable oil
• 1 egg
• 1 tsp vanilla extract

Instructions:

• Preheat the oven to 180°C and grease an 8 inch-round cake pan.
• In a small bowl, mix the matcha powder with 2-3 tbsp of the milk to form a smooth paste.
• In a medium bowl, whisk together the flour, sugar, baking powder and salt.
• In another bowl, whisk the matcha paste, remaining milk, oil, egg and vanilla.
• Pour the wet ingredients into the dry and stir just to combine.
• Pour the batter into the prepared pan. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
• Allow it to cool in the pan for 10 minutes, then remove from the pan and cool it completely before frosting or serving.

2. Matcha Cookies

Ingredients:

• 180 gm all-purpose flour
• 120 gm sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 egg
• 60 gm butter, softened
• 2-3 tbsp matcha paste (see cake recipe for paste instructions)

Instructions:

• Preheat the oven to 180°C, and line a baking tray with baking paper.
• In a medium bowl, whisk together the flour, sugar, salt and baking soda.
• In a separate large bowl, beat together the egg and the butter until it’s light and fluffy.
• Stir the matcha paste into the egg mixture.
• Gradually stir the dry ingredients into the wet, until just combined.
• Scoop tablespoon-sized balls of dough, and place them on the lined baking tray.
• Bake for 10-12 minutes, until lightly golden around the edges.
• Allow it to cool on the sheet for 5 minutes before removing.

3. Strawberry and Matcha Pudding

Ingredients:

• 250 gm strawberries, sliced (Can substitute with fresh bananas, blueberries or peaches)
• 3 tablespoons sugar
• 2-1/2 tablespoons cornstarch
• 1-1/2 cups milk
• 2 tablespoons matcha powder
• Whipped cream for serving

Instructions:

• In a small bowl, toss the strawberries with 1 tbsp of the sugar. Let sit for 30 minutes.
• In a separate bowl, mix the remaining 2 tbsp of sugar with the cornstarch.
• In a saucepan, bring the milk just to a boil over medium heat. Remove from heat.
• Mix the matcha powder with 1-2 tbsp of milk to form a smooth paste.
• Whisk the matcha paste into the hot milk. Add the cornstarch mixture and whisk until thickened, say for about 2 minutes.
• Pour into serving dishes and top with strawberries and whipped cream.
• Refrigerate for at least 2 hours before serving.