We’re halfway to the weekend and have an absolutely wonderous brunch idea for you.
The recipe for this week is Vegan Matcha Chocolate Chip Pancakes made and shared by the lovely Tess Begg.
Tess has been our regular recipe contributor and created many great vegan matcha recipes that are loved by our community. She enjoys making vegan recipes, sharing them on her social media to show plant-based food can really be delicious. You can visit Tess and check out her awesome creations at:
This pancake recipe is super simple to make and healthy too. There is no dairy or refined sugar used in the recipe, making it the perfect weekend breakfast choice.
These pancakes are filled with chocolate chips and topped with even more chocolates, allowing you to enjoy the best of both worlds: earthy matcha and bittersweet chocolate.
Soft, fluffy and guilt-free matcha pancakes to start your weekend right! Below is the video of this lovely recipe. Enjoy and happy baking!
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Last month was a festive time in Asia as it was when some Asian countries, such as Japan, Korea, China and Vietnam, celebrated what is called Mid-Autumn, or Moon Festival.
Moon Festival is the traditional celebration of the full moon on the 15th day of the 8th month in lunar calendar. It’s a cultural festival celebrated after the harvest season and many families come together to spend time with each other during the celebration.
From old times until now, the Moon Festival has always been about the brightest full moon night, the colourful lanterns, the fiery dragon dances, and the delicious mooncakes.
Mooncakes are a signature and authentic Asian dessert. They come in various flavours, with different fillings and shapes. And undoubtedly, one of the most popular types of mooncake is the Matcha Green Tea mooncake filled with the traditional sweet bean paste.
And today we have a new super authentic dessert to help us celebrate this festive time from last month - Matcha Red Bean Filling Mooncake by the talented Linh Trang aka @savourydays.
Linh Trang is a popular and competent cook and baker from Ha Noi, Viet Nam. She never studied at a professional culinary school but taught herself using internet tutorials and by learning from her own experiences.
Linh is the founder of the popular cooking blog in Vietnam, Savoury Days, where she shares 400 recipes, most of them desserts. Linh recently started an English version food blog called Rice 'n Flour where she documents many cooking recipes from the West to the East. She has also published three recipe books that are very popular in Viet Nam. You can visit Linh and see her amazing recipes at:
Linh’s matcha mooncakes can be a challenge the first time you make them, but you will definitely love the end result. The mooncakes are soft, thin and rich, with an earthy flavour of matcha, and filled with the smooth and sweet texture of red bean paste.
As one mooncake can be pretty filling for one person, these matcha red bean mooncakes are best shared with friends and family.
Note: The filling can be made in advance and let cool completely before shaping with the mooncakes. Wrap the filling while waiting for the dough so that it won’t turn dry. Use a pressure cooker or add 1/4 tsp baking soda to the beans to cook faster.
Tips: It’s better to use oil rather than flour to make the molds non-stick as flour tends to be stuck in the nooks and crannies which makes the shape of latter mooncakes less defined and cleaning much more difficult. Also, the mooncakes coated with oil tend to hold their shape in the oven better
After resting, the dough should be more elastic and less sticky. If it’s still a bit too dry, add a bit more golden syrup/honey/oil and knead lightly. Add a bit more flour if the dough feel too sticky or wet.
The photo shows how molding moon cakes looks like. The cake in the photo is traditional flavoured moon cake
Note: The temperature should be lower than usual (below 170ºC) since matcha is sensitive and changes to a yellow color when cooked on a high heat. Also, a table-top oven will conduct heat quicker, so therefore you should adjust the temperature accordingly.
Egg wash: 1 beaten egg + ½ tsp water
Here are your gorgeous earthy matcha mooncakes! Sip a cup of hot green tea, enjoy a slice of matcha mooncake, and celebrate the next full moon.
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A new month comes with a new special guest and a new marvelous matcha recipe for our favorite session Kenko Chat.
Let’s welcome Lorena Salas from Dates And Avocados!
Lorena was originally a maths and engineer teacher from Barcelona. These days she is a pastry and raw chef who recently graduated from Matthew Kenney Cuisine to specialise in raw and vegan desserts.
Visit and follow Lorena and her amazing creations at:
Lorena is here to tell us about the importance of nutrition and eating right. She will also share with us her favourite matcha dessert which we’re sure you’re going to love.
My name is Lorena and I’m a 32-year-old Spanish girl raised in Barcelona. I’m a civil engineer who is passionate about healthy food and yet obsessed with sweets and desserts. So last year I decided to change my professional career and become a chef.
As a pastry chef, my goal is to make desserts a healthy pleasure everyone can enjoy without regrets. That’s why all my desserts are vegan and refined sugar-free.
I decided to move to a vegetarian diet a few years ago after a trip to Peru and watching the shocking documentary “Earthlings”. Although the exploitation of animals is my main reason, it’s not the only one. I felt being vegetarian wasn’t enough and I progressively evolved to a vegan diet for health and environment reasons.
Last year I started reading about the benefits of following a raw food diet and I was impressed. Although I don’t eat only raw food, I was so interested in discovering this amazing cuisine that I decided to become a raw chef, and that is what I studied at Matthew Kenney’s culinary school.
After a lot of research I am more than convinced that following a plant-based diet is the healthiest way to feed our bodies. We can eat delicious food and get all the nutrients we need while fighting against animal abuse and helping to maintain our planet.
I discovered matcha for the first time two years ago during a wonderful trip to Japan and since then I’ve been completely addicted to it.
A matcha latte is one of my favourite things in the world, but a few weeks ago I started playing with matcha in my pastry recipes and I just love it! The colour and flavour of matcha is amazing.
Matcha is loaded with a high amount of antioxidants and it’s also my energy booster. It’s the perfect coffee substitute.
Thank you so much for your insights about eating right. It was great to talk about how and what we eat can have an impact on the environment. It is so important for all of us to be more conscious of what we’re consuming to protect this planet.
We also hope to see more of your amazing vegan desserts in the future!
As promised, we have the delicious matcha recipe shared by our awesome Lorena. It’s a vegan and raw dessert which is really easy to make. It’s so tasty you’ll want to share it with your loved ones.
Yields two 4-inch round molds
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Our brand-new favourite snack this week is made with matcha and loads of healthy ingredients - it is the Vegan Matcha Granola by Cherie Tu from @thrivingonplants.
Cherie is one of the talented recipe contributors who has given us many brilliant matcha recipes in the past. She is a compassionate girl from Sydney who thrives on a vegan and plant-based diet.
Cherie has previously created lots of easy but super delicious recipes, sharing them on:
This recipe is a healthy delight. It’s freshly baked without using any oil or sugar, and is completely vegan.
The granola is mixed with ingredients such as seeds, nuts, matcha green tea, and whole grains, making it super healthy, nutty and crunchy. You can create this recipe the day before and have it as a quick and delicious breakfast when you’re rushing out the door in the morning.
This oven-baked, toasty, and oil-free matcha granola makes for a divine breakfast. Following is the video for you to see how this lovely snack is made in action.
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Matcha green tea cookies never get boring for anyone with a sweet tooth.
So for this week, the Kenko Tea team have another delightful matcha recipe, Matcha Dipped Chocolate Cookies, shared by Jennifer Forsyth from @jforsyth820.
Jennifer loves hanging out with her baby cat, Sprocket, and enjoys making new recipes, while always in search of the next best food to enjoy. You can find out more about her delicious recipes through her instagram.
Jennifer’s Matcha Dip Chocolate Cookies are super fun and easy to make. You can bake the matcha cookies in any shape you desire. Jennifer has shaped her cookies into stars, which are super cute!
The combo of matcha and chocolate flavours will definitely satisfy both your chocolate and matcha indulgence. They are the perfect treats to bring to share with your loved ones or enjoy by yourself.
Yield: About 18 cookies
Voila! Super easy but so tasty, right? We hope you enjoy the recipe and have fun baking.
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A new month has brought us a new matcha video recipe to try.
This week’s challenge is the most loved breakfast choice at Kenko Tea. With a twist of healthy ingredients like matcha and poppy seeds, you can make yourself a healthy, yet still delicious, breakfast to start your day.
Let’s bring it: Vegan Matcha Poppy Seed Muffins by our favourite recipe maker Tess Begg.
Tess is passionate about vegan foods and has created many delicious recipes over the years.
She is also a fan of Kenko Matcha and has had created numerous vegan matcha recipes for us in the past. You can check out Tess and her awesome creations at:
Tess’ muffins are the healthy choice for breakfast as the ingredients are unrefined, dairy-free and vegan. They are also easy to make. The matcha muffins are moist and fluffy, with the nuttiness of poppy seeds and the mild sweetness of matcha green tea. You’ll definitely love them for breakfast or whenever you crave something sweet and healthy.
And there you have it - delicious aromatic and gorgeous green muffins to start your day with.
Below is the video recipe for you to see how they are made. Enjoy baking!
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It’s September and Kenko Chat is back!
We are excited to have another awesome guest for this month - Sophie Bertrand from Sophie’s Healthy Kitchen.
Sophie is a recipe developer and health enthusiast. She has been researching health and nutrition, and experimenting with different healthy recipes, for years. Sophie finally started her own blog a couple months ago, documenting all her works from the previous years up until now.
Below, Sophie shares with us her experience of becoming a health and nutrition blogger, insights about matcha as her favourite healthy food, and tips on how to be healthier.
At the end of our chat, Sophie also details one of her favourite healthy matcha treats. So stay tuned right to the end!
*All photos are credited to Sophie via @sophieshealthykitchen
Hi! I am Sophie Bertrand and I started 'Sophie’s healthy kitchen’ about 6 months ago! After gradually becoming obsessed with different ways to eat and live a healthy lifestyle, I decided to start blogging about it, and it kind of just grew from there.
I love spending time in the kitchen, experimenting with new flavours and ingredients. I only use plant-based ingredients when cooking or baking. A lot of nutritional research has gone into my cooking and baking, as I always like to make sure the food I eat and the recipes I share are of nutritional value.
This month, September, I’ll start my masters in nutrition to become a registered nutritionist!
I became so passionate about health and nutrition that I decided to start sharing my own healthy, alternative recipes.
I haven’t always been that conscious of my health, so when I made the change to my lifestyle, I hoped to encourage other individuals to do the same.
I started drinking green tea about 3 years ago and tend to drink up to 5 cups a day now. I probably heard about matcha through other health bloggers. I then got in touch with a few companies that distributed matcha powder who kindly sent me some samples.
I absolutely love how pure matcha tastes - and how versatile it is! After experimenting with quite a few types of recipes I soon realised that you can enjoy matcha in so many ways. My favourite way to enjoy it is mix it into smoothies or use it in my raw truffle balls recipe. Matcha is packed with antioxidants and great for energy boosting.
My favourite matcha recipe is my 'Lemon, coconut and matcha balls' recipe. These are my 3 favourite flavours to add to food and they all have so many great health benefits.
I would definitely say you should be drinking matcha daily. Like I said, it is so high in antioxidants, which is really important to have in your diet.
Additionally, I like my diet to be extremely high in plant-based foods. I understand not everyone wants to cut out meat and dairy but you should try and eliminate it where you can. This will keep your body at a more alkaline, and healthier, level. Also remember to drink plenty of water throughout the day.
- Thank you so much for your helpful health tips and interesting story, Sophie! We'd love to see more of your amazing matcha recipes in the future. And we wish you all the best with your Masters this September!
If you want to know more about Sophie and her works, feel free to visit her at:
As promised, Sophie has shared with us her lovely treat recipe: Vegan Matcha Coco Lemon Balls. With this recipe, you can choose to make your treats into bars or balls.
Following is the list of ingredients. You can find the rest of recipe here.
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