Recipes & Suggestions
General Matcha Cooking Tips
Choosing the right grade of matcha. Using more expensive matcha will result in more vivid colour and a more delicate flavour. You may choose to use more than one grade of matcha in a dish for example if you are making a cake you may want a lower grade of matcha for the sponge and a higher grade to make the icing.
Matcha works particularly well when mixed with banana, vanilla, caramel, white chocolate, cinnamon, chai, dark chocolates and lemon and ginger. Matcha can be used in creamy, savoury dishes where it can add a vivid twist to classic dishes.
Frozen Matcha Yogurt
1 tsp matcha
2 1/4 cup milk
1/2 cup sugar
1 envelope plain gelatine (you can experiment with flavours)
1/8 tsp salt
1 1/2 cup plain yogurt
1/4 cup simple syrup (1/2 sugar to ½ water)
Whisk the matcha in 4 tbsp of 70C water.
Mix the milk, sugar, gelatine, and salt and allow to stand for about a minute.
Simmer the gelatine mixture over a low heat for 5 minutes or until the gelatine has completely dissolved.
Set the mixture aside until cooled. Stir in the matcha, yogurt and simple syrup. Cover and chill for 8 hours.
Remove from refrigerator and serve as chilled yogurt of process it in an ice-cream maker to make frozen yogurt.
Matcha Whipped Cream
Matcha makes a dramatic and natural way to colour your whipped cream and add a little intrigue to your deserts.
1 cup of whipping cream (the colder the better)
1/3 cup powdered sugar (optional)
1 tsp matcha
1 tsp vanilla flavouring (optional).
Mix all the ingredients together and whip until it holds a stiff peak - meaning when you take a scoop on the end of your whisk and turn it upside-down, the peaks on the scoop hold firm and don't soften back into itself. Use as a topping for fruit or desserts.
Matcha Rice Crispies Treats
3 tbsp (45 grams) of butter
1 packet of marshmallows or 4 cups of mini marshmallows.
3 tsp of matcha
50 grams of white chocolate (Optional)
Melt the butter in a large saucepan over a medium heat.
Add the marshmallows and stir until they have all melted.
Remove mixture from the heat and stir in the matcha.
Stir the Rice Crispies into the mix until all are well coated.
Pour the mixture into a flat pan or container. Gently roll the mixture until you have a flat mix that is 2 -3cm thick. Resist the temptation to get stuck right in and leave to cool.
Cut the treats into your desired shapes.
Matcha and Orange Juice
Not so much a recipe more of a tip.
Take your desired portion of matcha add it to a small bottle of orange juice and shake.
Drinking matcha this way tastes great. Research suggests that the vitamin C in orange juice increases the stability of the antioxidants in the gut and may increase your body’s absorption by as much as 13 fold.
Lazy Green Tea Cup Cakes
1 Box of cup cake
4-5 teaspoons of matcha factory
To get a really vibrant colour in your icing use a higher grade of matcha
Follow directions on the packet and add 2-3 teaspoon of matcha into main mix. Bake according to instructions.
Make icing once again according to instructions add 2-3 teaspoons of matcha to the mixture until you have achieved the desired colour.
This is a family favourite that I’ve been making for years with coffee so I was excited to try it with matcha. It taken a few goes to achieve a simple but delicious matcha spin on this Italian classic but I think I’ve cracked it.
250 tub of marscapone cheese
75 ml Marsala wine (optional but advised)
Dark Chocolate (optional)
175 grams sponge fingers
568 ml heavy cream (whipping or double cream)
5 tablespoons golden caster sugar
300 ml matcha
1 shot of martini or vodka (Optional)
Whip the cream, Marsala, sugar until it holds a stiff peak - meaning when you take a scoop on the end of your whisk and turn it upside-down, the peaks on the scoop hold firm and don't soften back into itself.
Mix a cup of brewed matcha. If desired you can add sugar, honey, vanilla sugar or martini / vodka to this brew.
Dip the fingers into the matcha brew until nicely soaked but not soggy. Layer the fingers onto the bottom of a serving dish until you have used half of the fingers.
Spread half of the cream mixture over the finger base. Grate over the dark chocolate and sprinkle coco powder.
Then repeat the layers finishing up with creamy layer on top.
Refrigerate for a few hours or overnight. To serve grate over the rest of the dark chocolate and dust with matcha powder.
Matcha Peanut Butter
Following my travels around Asia I have come to see that peanut butter basically tastes great with everything. So having been delighted by peanut butter chicken, fish, jam, chocolate and just on its own I tried mixing it with matcha.
Icing Sugar (optional)
Take a large spoon of peanut butter and mix it with matcha to taste.
The matcha absorbs a lot of the sweetness of the peanut butter so you may wish to add a little icing sugar to bring it back to life.
Mixing something light brown with something bright green produces a mixture that is not at first appearance appetising. So this might not be something for dinner parties. Matcha peanut butter does taste pretty good though and spread over a rich tea biscuit it makes for a great snack. In the future I plan to develop a Reese's style matcha peanut butter cup with white or dark chocolate.
I made a large batch of these and took them over to our coffee shop to see how the general public would take to them and they went down really well, but then free things usually do.
This recipe makes between 20-24.
140g/ 4oz unsalted butter
150g/ 2oz powdered or icing sugar
250g/ 6oz plain flour
3 large egg yokes
3-4 tsp matcha
Granulated sugar for coating
Heat the over to 190C /Gas Mark 5/ 375F
Beat the butter, sugar and matcha until smooth.
Stir in the flour to get a smooth paste.
Beat in the egg yolks until it is fully mixed.
Put the mixture on a work surface and gently roll our until it’s 1 cm or ½ in thick.
Cut into finger or circles depending on your desired shape. Sprinkle with icing sugar and chill in the fridge for 20 minutes or until cooled.
Bake in the oven for 15-20 minutes, or until slightly brown at the edges. Set aside to cool.
I saw this recipe on Master Chef for a slider. Sliders are like small hamburgers. The original recipe involved sliders made from monkfish livers. It sounds delicious and you can find the recipe here. We love the vibrant colour of this mayonnaise and the on a personal note I just can’t get enough of the spicy wasabi kick.
For the Tokyo slider matcha mayonnaise
4 tsp mayonnaise
pinch matcha powder
½ tsp wasabi powder (wasabi is a member of the horseradish and mustard family if you can’t get this ingredient try substituting it for some spicy mustard powder).
Green Tea Ginger Jam
I have been making my own jams for years, it is simple to do and gives you something to do with all those summer fruits. I’ve played around with many combinations I think this ginger matcha recipe is one of the most unusual, tasty and impressive sounding jams that I make. The sweetness of the sugar, tang of the ginger and flavour of the matcha make a really excellent combination. I also make a matcha passion fruit jam which I think is very good.
1heaped tbsp of Matcha
2 tbsp powdered ginger or 3 tbsp peel and grated fresh ginger
250 grams of sugar
175 ml of boiling water
½ a lemon
1 tsp pectin
Squeeze and zest/peel the lemon.
Mix the lemon juice and zest and ginger in around 175 ml water. Reduce the heat and simmer for 10-15 minutes until the fruit has softened. Leave to sit for a couple of hours. Around 50 ml of the water should boil off and leave you with around 125 ml of liquid and zest.
Return the mixture to the boil and then add the sugar, matcha and pectin.
Stir and leave on a high heat for 10-15 minutes.
Transfer to sterilized containers to store.
Matcha White Hot Chocolate
This is another one of our products that we made at our coffee shop. Matcha and white chocolate go together really well.
1 tbs White Hot Chocolate Powder
½ Tsp Match
330 ml of steamed or hot milk
Mix ingredients together and serve. It’s that simple, if you want to get create add some vanilla syrup of ground ginger.
Matcha Milk Bread
400 grams of strong white flour
¾ tsp yeast
2 tsp of Sugar
15 grams or 1tbp butter
1 tsp salt
1 tsp of matcha
I cheated and just threw everything in a bread maker and let it do it’s thing.
The bread tasted really good and went down well with tea drinks and tea haters alike. I served it with some strawberry jam and some matcha green tea jam.
Green Tea Cookies
Green tea cookies make great treats. Why not add a little matcha to your favourite cookie recipe or start out by trying ours.
- 225 grams butter
- 110 grams sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 350 grams flour
- 2 tablespoons food grade matcha
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch of salt
- In a large bowl cream the butter and sugar.
- Beat in the eggs and vanilla.
- Gradually mix in the matcha, baking soda, baking powder and flour. Mix well until you have a soft dough.
- Refrigerate for 30 minutes.
- Roll the dough out flat and cut your cookies with a cookie cutter.
- Bake for 10 minutes on gas mark 6 / 400°C.
Super Easy Green Tea Ice-Cream
Don't have an ice-cream maker, or looking for a really easy way to make delicious green tea ice-cream? This is it.
METHOD & INGREDIENTS
Take one tub of ice cream, leave to stand for 30 minutes until soft.
Add one or two tablespoons of matcha (depends on how matcha-y you want your ice cream), stir into ice cream until well blended. Refreeze.
This recipe works great with any flavour of ice cream. We recommend trying vanilla, banana or strawberry.
Banana Green Tea Smoothie
At the Matcha Factory it’s been a long held belief that banana and green tea go together perfectly. This is a recipe for an easy to make smoothie that’s the perfect way to start any day.
This recipe uses a frozen banana. The use of a ripe frozen banana means you don't need ice, which means that you can make a genuinely delicious smoothie without the need for sugar. If you want to make this into an ice-cream simply add more banana and less milk.
One frozen banana
250ml milk (alternatively try almond or soya milk).
1 teaspoon of Matcha
Put all ingredients in a blender and blend until smooth.
Adjust ingredients to taste. Why not try adding other fruits, chocolate or vanilla?
Green Tea & Banana Loaf Cake
Adding Matcha to your favourite loaf cakes is a great way to add a fun healthy twist to your baking. This recipe is adapted from an easy to bake banana cake, but you can try any cake recipe and simply add between 1 tsp to 2 tsp of matcha or more too taste.
- 150 grams caster sugar
- 1 beaten egg
- 125 grams of butter
- 2 very ripe mashed bananas
- 190 grams self raising flour
- 1-2 tsp of matcha
- 60 ml milk
- Vanilla pod (optional)
- Grease pan melt butter, sugar, and vanilla in a saucepan over a medium heat.
- Remove from heat add bananas and mix well.
- Add the egg, mix well.
- Stir in the flour, matcha and the milk.
- Pour into the cake tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.
- Bake at 170 C or Gas mark 3 for 35 mins or until ready.
- Leave to cool.
Green Tea Latte
Put 1 tsp matcha (to taste) into matcha bowl or teapot, add a small amount of hot water (75C or less), mix and then add sugar or honey (to taste). Pour matcha mix into a cup & top with 3/4 of a cup of warm milk.
Try using different kinds of milk. Almond and soya milk work great, as do the flavoured versions of these dairy substitutes such as vanilla and strawberry. Using substitute milk products will also prevent any reduction in polyphenols benefit caused by the caseins in dairy.
Green Tea Chicken
- 4 skinless chicken breasts
- 2 tbs (30ml) olive oil
For the Marinade:
- 1/2 tsp of matcha
- 2 tbs of fresh mint leaves
- ¼ cup of ground lemon grass
- ¾ tsp of salt or to taste
- ¾ tsp of light brown sugar
- 2 tbs of orange zest
- 2 tbs of lemon zest
- 2 tbs of freshly grated ginger
- ½ tsp of ground cumin
- Mix all the ingredients for the marinade together.
- Cover the chicken breasts in the mixture and leave to marinate for a least two hours.
- Heat the oil in a large frying pan and sear the chicken on both sides.
- Transfer the chicken into an ovenproof dish and cook on gas mark 4 (350F/ 180C) for 15 minutes or until meat cooked.
Green Tea Butter
This is a recipe for an easy to make matcha butter that you can use to marinate or cook with. So far we've tried it with chicken and the results were that it tasted good and look very visual impressive.
- 2 tsp matcha
- 20 grams butter salt to taste
- Melt butter.
- Remove butter from heat.
- Mix in matcha and salt.
This easy to make salt is a great way to add a bit of fun to your everyday cooking. Matcha tea is easy to make and can be used on a variety of dishes. We think it makes a great visual and fun addition to your eggs in the morning or alternatively try sprinkling a little on your favourite chocolates.
1/2 tsp matcha
2 tbp sea salt
Either in a food processor or grinder mix the ingredients and grind for a few seconds. Finished.
What makes this recipe especially good is that the vitamin C in the lime juice increases antioxidant stability in your gut and help you absorb more.
- Leaves of 8 fresh mint sprigs
- 2 tbsp cane sugar
- 2 tbsp fresh lime juice
- 1 tsp of Matcha Factory matcha
- 1 bottle white champagne or dry sparkling wine
- Grind the mint and sugar in a blender.
- Add matcha and lime juice, blend again.
- Spoon the mixture into a pitcher.
- Slowly pour the chilled champagne over the blend.
- Stir to mix.
- Serve over ice.
Matcha and White Wine Sauce
- 2 tbsp butter or margarine
- ¼ cup chopped onion
- ½ tsp matcha
- ½ cup dry white wine
- ½ cup heavy whipping cream
- ¼ tsp crushed dried tarragon
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- Melt butter into a small saucepan and heat over a medium flame.
- Add ¼ cup of chopped onion, and cook for about 3 minutes.
- Meanwhile, whisk the matcha, heavy cream, tarragon, salt and pepper in a medium bowl then add the mixture to the pan..
- Bring to a light boil.
- Put on a medium low heat and stir gently for 5 minutes.
- Great served over chicken, rice, and potatoes.
- 1 tin of diced tomatoes
- 1 tsp of matcha
- 4 cups of water
- 1 bay leaf
- 2 tsp of salt
- 2 cups of uncooked rice
- 1 pinch of saffron
- 1 green bell pepper, chopped
- 1 tsp of paprika
- ½ tsp of cornstarch
- Pour tomatoes, matcha and water into a blender and process until smooth.
- Pour the mixture into a medium saucepan, bring to a light boil and simmer for 5 minutes.
- Add bay leaf, salt, saffron, green pepper, paprika and cornstarch.
- Stir well and bring to a boil.
- Add the rice, cover and leave on medium low heat for 25 minutes.
- Great with chicken and vegetables.