Six Delicious Ways to Cook with Matcha

Matcha isn’t just a passing trend; it’s a vibrant, health-conscious ally that elevates everything from baked goods to refreshing beverages.

Often compared to its caffeinated counterpart, matcha tea has a unique advantage: it’s packed with antioxidants and is known for its long-lasting energy release. But there’s more to matcha than meets the eye.

Quality matcha is now more accessible than ever, available in specialty food stores and supermarkets. Look for it in health food stores, Asian supermarkets, or in the baking and beverage sections of major retailers. Online options are also plentiful, with PerfectTed offering premium matcha products delivered straight to your door.

These recipes showcase the versatility of this finely ground green tea powder, proving it’s not just for drinks. From vegan matcha cinnamon rolls to green matcha ice cream, these recipes offer a delicious introduction to incorporating matcha into your repertoire.

Vegan Matcha Raspberry Bread

Ingredients:

225 g self-rising flour

150 g caster sugar

1 tablespoon matcha powder

120 ml vegetable oil

240 ml oat milk

1 teaspoon vanilla extract

150 g fresh raspberries

Method:

1. Preheat the oven to 180°C. Butter and line a cake tin.

2. In a bowl, whisk together the oil, oat milk, and vanilla. Add the sugar, matcha, and flour, mixing until well combined.

3. Gently fold in the raspberries. Pour the batter into the prepared pan.

4. Bake for 50 to 55 minutes or until a skewer comes out clean. Let cool before slicing.

Vegan Matcha Cinnamon Rolls

Ingredients:

300 g plain flour

240 ml hot almond milk

50 g caster sugar

1 sachet (7g) of active dry yeast

60g vegan butter, melted

1 tablespoon matcha powder

½ teaspoon salt

2 teaspoons cinnamon

100 g of soft brown sugar

Method:

1. In a large bowl, combine warm almond milk, yeast, and sugar. Let sit until frothy, about 10 minutes.

2. Stir in the melted vegetable butter, matcha and salt. Gradually add the flour, mixing until you have a soft dough.

3. Turn the dough out onto a floured surface and knead until smooth. Place in a greased bowl, cover and let rise for 1 hour.

4. Roll out the dough into a rectangle. Mix the brown sugar and cinnamon and sprinkle it over the dough. Roll it up tightly and cut into small buns.

5. Place the buns in a greased baking dish. Let rise again for 30 minutes, preheating the oven to 180°C.

6. Bake for 25-30 minutes until cookies are golden brown. Drizzle with vegan glaze if desired.

Vegan Matcha Baked Donuts

Ingredients:

200 g plain flour

100 g caster sugar

2 teaspoons baking powder

1 tablespoon matcha powder

120 ml almond milk

60 ml vegetable oil

1 teaspoon vanilla extract

Method:

1. Preheat the oven to 180°C and grease a donut pan.

2. Mix flour, sugar, baking powder and matcha in a bowl.

3. In a separate bowl, whisk together almond milk, oil, and vanilla. Add to dry ingredients and stir until well combined.

4. Pour the batter into the donut pan using a piping bag or spoon. Bake for 12 to 15 minutes. Let cool and glaze with matcha glaze if desired.

Vegan Matcha Popcorn

Ingredients:

1 tablespoon coconut oil

50 g of popcorn kernels

2 teaspoons matcha powder

1 tablespoon icing sugar

Method:

1. Heat coconut oil in a large saucepan over medium heat. Add corn kernels and cover.

2. Once the popcorn starts to pop, remove it from the heat. Mix the matcha and icing sugar and sprinkle over the popcorn. Toss to coat well.

Vegan matcha ice cream with matcha cones

Ingredients:

For the ice cream:

2 cans (800 ml) coconut milk, chilled

100 g caster sugar

2 tablespoons matcha powder

For the cones:

100 g plain flour

25 g sugar

1 tablespoon matcha powder

120 ml of water

2 tablespoons vegetable oil

Method:

For the ice cream:

1. Blend cooled coconut milk, sugar and matcha until smooth. Blend in an ice cream maker according to manufacturer’s instructions. Freeze until firm.

For the cones:

2. Mix flour, sugar and matcha. Add water and oil to form a thin dough. Cook thin layers in a pan like a crepe, shaping them into cones while hot. Let cool and harden.

Vegan matcha blondie with white chocolate shell

Ingredients:

200 g plain flour

150g vegan white chocolate, melted

150 g caster sugar

120 ml vegetable oil

120 ml almond milk

1 tablespoon matcha powder

1 teaspoon vanilla extract

½ teaspoon baking powder

½ teaspoon salt

Method:

1. Preheat the oven to 180°C and grease a square baking dish.

2. Mix oil, almond milk and vanilla in a bowl. Add sugar, matcha, flour, baking powder and salt. Mix until well combined.

3. Pour into prepared dish, bake for 25-30 minutes. Let cool completely.

4. Cover the top with melted vegan white chocolate. Refrigerate until set.