Chocolate Matcha Cake

IMG_4146 IMG_4147
Recipe from Amandeleine
 
Ingredients
Chocolate Mixture
  • 1/2 cups all-purpose flour
  • 1/6 cup cocoa
  • 1/2 tsp. baking powder
Matcha Mixture
  • 1/2 cups all-purpose flour
  • 1 tbsp green matcha powder
  • 1/2 tsp. baking powder
Wet Ingredients
  • 1 cups sugar
  • 75g unsalted butter, room temperature
  • 1 egg, room temperature
  • 1/3 + 1/4 cup milk, room temperature
  • 1/3 tsp vanilla
Directions
Preheat oven to 160 degrees C.
 
Line a loaf pan with baking paper.
 
With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
 
In another small bowl, do the same for the matcha mixture.
 
Using a mixer, cream the butter and sugar.
Add the eggs, milk and vanilla and mix until thoroughly combined.
 
Divide the creamed mixture evenly in two separate bowls.
Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
 
Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
 
Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
 
For a marbled effect, gently run a knife through the two batters in a swirling motion. 
Tip: Once or twice will do the trick.
 
Bake for about 1 hour.
 
Makes 1 loaf.
 
Will SHE make it again?
YES

Snow skin Mooncake

Recipe from eat your heart out
Ingredients
For the snow skin
300g icing sugar
150g cooked glutinous rice flour (koh fun)
50g shortening
5g green tea powder
50g water
 
For the filling
600g green tea / lotus paste
6 pc salted egg yolk, cooked
 
Method
Put all the ingredients for the snow skin dough in the mixing bowl.
Using your hands, mix well and let it rest for 10 minutes. 
 
Divide the green tea paste into 6 portions and roll into balls.
Make a slight dent in the ball, place the egg yolk inside, wrap and set aside.
 
Spread some glutinous rice flour on the table.
Knead the dough into long strips then cut into 6 portions.
Roll out the dough into circular shape and wrap the dough around the filling.
 
Sprinkle some glutinous rice flour in the mooncake mould.
Put in the filled dough balls and press firmly. 
 
Lastly, knock it out from the mould.
These can be eaten immediately or place in the fridge to chill.
 
Makes 6.
 
Will THEY make it again?
YES

Honey Chamomile Green Tea Konnyaku Jelly

Ingredients
nata de coco
125g konnyaku premix
630ml honey chamomile green tea
 
Method
Place nata de coco into mould and set aside
Pour and stir 125g of konnyaku premix gradually into 630ml of honey chamomile green tea until it boils.
Remove from stove, stir till bubbles dissipate.
Pour into mould and chill.
 
Makes 14 fishes
 
Will SHE make it again?
YES

Cranberries & Green Tea Shortbread

green tea powder

cranberries

cranberries with butter

cranberries dough

cranberries & green tea dough

cranberries shortbread

green tea shortbread

cranberries shortbread

green tea shortbread

 Recipe from atablefortwo.com.au
 
Ingredients
1 cup plain flour
1/8 tsp salt
112g unsalted butter, room temperature
1/4 cup icing sugar
1/2 tsp vanilla essence
1/6 cup dried cranberries
1/6 cup green tea powder
 
Method
Add flour and salt into mixing bowl and set aside.
If you are using powder form flavour (eg, Green Tea) for the shortbread, add it in now too.  
Beat the butter and sugar with an electric mixer until smooth, pale and creamy.
Add the vanilla essence and (if using liquid flavour, add it here now) mix until combined then add the flour and cranberry and mix until incorporated.  
Spread the dough between two sheets of cling wrap and roll it out into 0.5cm thickness then transfer to fridge and let it set for at least 2 hours, overnight is best.
Preheat the oven to 180C.  
Take the dough out from the fridge one at a time, let it thaw for 10 minutes, it should be still hard but able to cut through.
Cut into shapes using cookie cutter. 
Tip: Work fast or the dough will be very difficult to remove from the cookie cutter
Place the cookie on baking tray lined baking sheet.
Transfer the cookies to oven and bake for 15-20mins or until a light golden colour.  
Take it out, set a side to cool. Store in air tight container.
 
Makes 25
 
Will THEY make it again?
YES. since SHE can’t wait to use her cute cookie cutters again. maybe she will try black sesame shortbread the next time.