5 easy recipes with culinary matcha
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The green color of matcha in pastries is spectacular. But using ceremonial matcha for cooking means wasting its gustatory qualities in the heat of the oven.
Here are 5 recipes that exploit the full potential of matcha in cooking.
1. Matcha and White Chocolate Cookies
Mix 200g of flour, 1 tbsp matcha, 1 pinch of salt, 1/2 sachet of baking powder. Cream 100g butter + 100g sugar, add 1 egg, then the flour. Incorporate 100g white chocolate chips. Bake 10-12 min at 175°C. Matcha and white chocolate are a classic combination – the sweetness of the chocolate balances the slight bitterness of culinary matcha.
2. Matcha Panna Cotta
Dissolve 2g matcha in 50ml hot water. Heat 400ml liquid cream + 30g sugar + 2 gelatin sheets (previously soaked). Incorporate the dissolved matcha. Pour into verrines, let set for 3 hours in the fridge. Serve with a strawberry or raspberry coulis.
3. Green Energy Smoothie
Blend: 1 frozen banana + 200ml oat milk + 1 tsp matcha + 1 tbsp honey + a few spinach leaves. Result: an intense green color, a sweet and energizing taste, a creamy texture. Matcha amplifies the color of the spinach.
Dosing tip: For baking, start with 1 teaspoon (2-3g) per recipe for 4 servings. Increase if the color or taste seems insufficient. Oven heat dulls the taste: plan for 30% more than you think.
4. Matcha and Almond Granola
Mix 200g rolled oats + 50g almonds + 2 tbsp coconut oil + 3 tbsp maple syrup + 1 tsp matcha. Bake 25 min at 160°C, stirring every 10 min. Let cool for a crispy texture.
5. Matcha Ice Cream (No-Churn)
Whip 400ml very cold liquid cream until firm. Incorporate 150g sweetened condensed milk + 2 tsp matcha previously dissolved in 2 tbsp hot water. Place in a container and freeze for 6 hours. Very creamy texture, intense green color.
FAQ
Q: Can I use Origin SUPRAMATCHA matcha for these recipes?
A: Yes, but you would be masking its gustatory qualities (natural sweetness, umami) with the cooking or other ingredients. For recipes with cooking, culinary matcha is more suitable. For raw preparations (panna cotta, ice cream), ceremonial grade truly makes a difference.
Q: Does matcha lose its color when cooked?
A: Slightly. Heat degrades some of the chlorophyll. For maximum green, limit temperatures (avoid above 180°C) and use a matcha that is well-colored to begin with.
