Visiting from the USA? . Shop at our USA Store Yes please. or No thanks.


February 01, 2017

Recipes ›

Dairy-free Matcha Blueberry Popsicles

Summer surely is the greatest time of the year to be outdoor. Nothing can be better than enjoying your favourite summer treats with your friends at the beach or at picnic in the park, don’t you agree?

Now another reason we love summer is that it’s also the season of blueberries! You can find blueberries everywhere this time of the year. They are in fact the second most popular ones among all the berries, obviously after the strawberries.

These juicy blue gems are well loved for their taste and the amazing health benefits with their rich content of nutrients and antioxidants. They helps fight aging and cancer, boost digestion and heart healths, and benefits in skincare and weight loss.

As we’re planning for a healthy 2017 at Kenko Tea, let’s skip the ice cream trucks and move straight for the Matcha Green Tea Blueberry Popsicles from the lovely Cherie Tu aka @thrivingonplants this summer.

We all know Cherie from lots of her awesome vegan matcha recipes that she shared with us. Cherie is passionate about plant-based and healthy clean eating. Her recipes are all so beautifully colourful and astonishingly delectable.

Visit Cherie and her extraordinarily artistic masterpieces  here!


Cherie’s popsicles have the healthiest combination of the two highest antioxidant foods, matcha and blueberry. The recipe also  uses no sugar or dairy which make it the perfect clean summer treats for your awesome healthy 2017.

They are super simple and quick to make so be sure to make these whenever you’re up for a random trip to the beach with friends at the last minute.

Green Tea Matcha Blueberry Popsicles


  • 1 cup frozen blueberries
  • 2 tbsp + ¼ cup maple syrup
  • 1 tbsp lemon juice
  • 1 can coconut milk
  • 1 tbsp Kenko Matcha (Use less for more subtle taste. Unless you like strong matcha taste, I recommend not to add more than 1 tbsp)


  1. Add blueberries, 2 tbsp maple syrup & lemon juice into a saucepan.
  2. Simmer on low-medium heat for 5 mins until the blueberries soften (You can pop them beforehand, otherwise leave them whole)
  3. Remove from heat and leave aside to cool.
  4. Blend coconut milk, matcha & ¼ cup maple syrup until smooth.
  5. Spoon the cooled blueberry mix into the bottom of the popsicle moulds.
  6. Add in the matcha mixture on top of the blueberry mix.
  7. Freeze overnight & Enjoy whenever you wish!!!

Tada! These gorgeous green-blue beauties will surely brighten up your beach trip! Below is the video of this awesome recipe for you as well. Enjoy the recipe!



Love to see more our AWESOME matcha recipes? Here’s how you can get more:

January 18, 2017

Recipes ›

Matcha Green Tea Chocolate Chip Muffins

The day cannot get a better start than enjoying a soft delicious muffin with a cup of earthy matcha latte. Don’t you agree?

As it’s halfway to the weekend - and yes… it’s not too early to start planning for it, we have a new perfect  matcha recipe for you to plan a relaxing start for the coming weekend.

Let’s welcome these irresistible Chocolate Chip Matcha Green Tea Muffins from the super talented Zahidah Mah aka @zahidahmah

Homemade fluffy soft Chocolate Chip Muffins with the earthy twist of Matcha Green Tea is your new favorite breakfast choice

Zahidah is from Malaysia and a passionate home cook. She loves cooking different delicious authentic dishes all over Southeast Asia for her family and friends.

She is also a matcha fan herself so she always integrates matcha in lots of her delicious baking. Visit her and all the yummy dishes here!


These Chocolate Chip Matcha Tea Muffins can be baked just like a walk in the park! The recipe is quick and simple yet results amazing taste. The green muffins have the soft and moist texture with the earthy and mild sweetness of matcha green tea, make them the best muffins you ever had.

The vibrant green color of the muffin perfectly pairs with the dark chocolate, making the pretty batch of treats for your first weekend of new year!

Green Matcha Chocolate Chip Muffins


Dry ingredients
  • 1¾ cup Plain Flour
  • ½ cups castor sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 1½ tbsp Matcha Powder
Wet ingredients 
  • 1 cup fresh milk
  • ½ tsp vanilla essence
  • ¼ cup vegetable oil
  • 1 egg
  • Favourite chocolate chips


  1. Mix well together the DRY ingredients in a bowl.
  2. Mix the WET ingredients together well in a separate bowl.
  3. Combine both dry and wet ingredients until incorporated.
  4. Fold in ¾ chocolate chips into the mixture.
  5. Pour the batter into the greased muffin tray or lined with baking paper.
  6. Distribute the leftover chocolate chips on top of the batter.
  7. Bake in a preheated oven at 200'c for 18-20 mins.
  8. Allow to cool before serving. ENJOY!

These bakery-style Chocolate chip matcha muffins are fluffy and soft inside with the lightly crispy top making the best breakfast choice to start a day.

Voila! Bake a batch of this beautiful green treats and share with all your loved ones!


If you enjoy Kenko Tea, please continue to support us by:

January 04, 2017

Recipes ›

Chocolate Matcha Green Tea Vegan Cake

Soft dense vegan cake with the great combination of earthly matcha and bittersweet chocolate, makes a perfect dessert for tonight dinner

So all the big mouth-watering feasts had gone. The year 2017 is finally here. And to celebrate this new year we have a new excitement to share with you at Kenko Tea!

Let’s start out this awesome year with one of our fabulous recipe contributor - Tess Begg. She is here to share with us her new delicious Matcha treat - Vegan Chocolate Matcha Tea Cake.

Tess has been the awesome vegan matcha recipe maker for Kenko Tea. She has comprised and published her own 110+ recipe book called “Vegan Made Simple” since last year. You can get her book or check out her gorgeous masterpieces at @tessbegg.

Tess’ Matcha Chocolate Vegan Cake is super easy and takes less than 30 mins to make. She uses no refined sugar or dairy in her recipe, makes this matcha-chocolatey treat healthier than the normal chocolate cake. This Chocolate Matcha Tea Cake is the perfect transition from the season of indulgence back to our healthy track.

Vegan Choco Green Tea Matcha Cake


  • 1 + ⅓ cup spelt flour
  • ½ cup almond meal
  • 1 tsp baking powder
  • ½ cup cocoa powder
  • 1 tbsp matcha powder
  • ½ cup unrefined cane sugar
  • ¼ cup brown rice malt syrup
  • 2 flax eggs (3 tbsp flax meal + 5-6 tbsp water - set aside to thicken)
  • ¼ cup melted coconut paste
  • ½ cup almond milk
  • 1 bag of dairy free chocolate chips


  1. Mix flour, almond meal, baking powder and matcha till uniformly mixed.
  2. Mix sugar with the wet ingredients until incorporated.
  3. Combine 2 mixtures until well combined.
  4. Add chocolate chips into the mixture.
  5. Transfer to a cake tin lined with parchment paper, smooth out the top.
  6. Pop in the oven for 25 mins at 190 C.
  7. Dust matcha powder and drizzle melted chocolate on top
  8. Cut into small squares and Enjoy!

Healthy vegan Matcha Chocolate Cake made with natural unrefined sugar, dairy-free milk, antioxidant-rich matcha and nutritious chocolate. It's the perfect treat to get back on your healthy track!

What a great way to begin the year! Bring these cake squares to share the love at work or school. Below is Tess’ video showing how she makes this delectable matcha chocolate cake.


Ready for 2017 with Kenko Tea? Then, don't forget to:

    December 28, 2016

    Recipes ›

    Sugar-free Mango Matcha Tropical Smoothie

    So Christmas is finally over and the last day of 2016 is just around the corner.

    If you over-indulged during the Holidays, we have a new right recipe to set our body back to the healthy track before the New Year comes.

    The after-Christmas recipe of this week is the simple yet tasty Tropical Mango Matcha Smoothie shared by the lovely Cherie Tu from @thrivingonplants

    Tropical Green Tea Smoothie blend of mango, banana, and pineapple making the refreshing drink for the wintery heat

    Cherie is a passionate vegan enthusiast who has been featuring lots of marvelous vegan recipes with matcha for Kenko Tea. She loves to create and innovate different vegan recipes to share the inspiration to others.

    Check out Cherie and her inspiring creations here!

    This tropical matcha smoothie is made from the yummy and refreshing tropical fruits - mango, pineapples, bananas and coconut. They give you tons of vitamins and antioxidants for your beauty and health.

    The recipe is sugar-free, dairy-free, raw, and refreshing, makes the perfect natural remedy for after-Christmas overindulgence.

    Vegan Tropical Matcha Mango Smoothie

    Dairy-free and sugar-free matcha smoothie with your favourite tropical fruits, mango, banana and pineapple


    • 2 cups baby spinach
    • Small handful of mint
    • 1 cup frozen mangoes
    • 1 cup fresh pineapple
    • 3-4 ripe bananas
    • 1 tbsp maple syrup (sub with 3 dates)
    • ½ tbsp Kenko matcha powder
    • 1.5 cups coconut milk


    1. Blend everything in a blender until smooth and combined.
    2. Pour the smoothie into Mason jars or glass.
    3. Top with passionfruit juice or your favourite fresh fruits and toppings

    Refreshing healthy matcha tropical fruit smoothie to end your 2016 right!

    What a quick, yummy, and super nutritious treat to enjoy for the year to end! This is the best smoothie for you to start a healthy new year!

    Following is the video of how this delicious smoothie is made. Enjoy and Happy New Year!



    If you enjoy Kenko Tea in 2016, continue supporting us by:

    December 21, 2016

    Recipes ›

    Matcha Pine Lime Coconut Vegan Cheesecake

    Refreshing and healthy matcha lime cheesecake for the Holidays, with the blend of tangy pineapples and lime, the sweet creamy coconut, and the earthy matcha.

    If you need a last minute idea for your Holiday dessert, we have the right one here for you!

    It’s among the popular desserts at Kenko Tea that definitely will brighten up your feast table this year Holiday.

    Let's welcome Jen and her luscious Vegan Matcha Lime Cheesecake from @positivelyjen!

    Jen is a vegan food enthusiast from Australia and currently lives in London. She has a great passion for food and healthy lifestyle. With a great creative and artistic sense for food, she enjoys making delicious recipes with her style and shares them with others on her own social media.

    Jen is currently a Nutrition and Health coach in training to fulfill her own passion. You can check out Jen and her works at:

    Jen's vegan cheesecake is the perfect combination of refreshing pineapple and lime with the bittersweet matcha green tea and a subtle sweetness of coconut and cashews. The dessert is free of gluten, sugar, dairy and completely raw. 

    It's so fresh, delicious, and super healthy. It will be the perfect treats for everyone at your family dinner this winter. 

      Vegan Raw Matcha Pine Lime Cheesecake

      A slice of deliciousness from raw coconut pine lime cheesecake with the subtle hint of matcha green tea

      • Time to make: 15 mins for each layer 
      • Time to freeze: 2 hours 
      • Total: 2 hours 45 mins


      Base layer
      • 1 cup desiccated coconut
      • 1 cup almonds (you can sub for any other nut – hazelnuts or pecans)
      • 6 medjool dates
      Middle layer
      • 1 cup cashews soaked for at least 4 hours (best overnight if possible)
      • 1/2 cup of coconut milk
      • 1/2 cup pineapple pieces, fresh or from a tin
      • 1/2 cup agave or brown rice syrup
      Top layer
      • 1/2 cup cashews, soaked overnight
      • 1/3 cup coconut milk
      • 2 Tbsp agave or brown rice syrup
      • Juice of 2 limes
      • 1 Tbsp matcha powder


      Base layer
      1. Blend all ingredients until well combined for 60 secs. Scrape down the side as necessary.
      2. Transfer to a small springform cake tin lined with baking parchment. Press down evenly.
      3. Refrigerate the tin while working on the second layer.
      Middle layer
      1. Blend the cashews until almost smooth.  Scrape down the sides as necessary.
      2. Blend remaining ingredients with cashews until smooth.
      3. Add the mixture over the top of base evenly.
      4. Allow to freeze for at least 1 hour.
      Top layer
      1. Blend the cashews first then the remaining ingredients until smooth.  
      2. Add more matcha if the mixture’s too pale and blend.
      3. Transfer the top layer onto the middle layer in a cake tin.
      4. Smooth with the back of a spatula evenly.
      5. Freeze for at least 1 hour.
      6. Leave out of the freezer for 5-10 mins before cutting and serving.

      vegan raw matcha pine lime cheesecake is made with coconut-almond base held together with mejool dates and layered with 2 cheesecake layers - pineapple coconut and matcha lime.

      What a beautiful and delectable cake to enjoy at Christmas! Enjoy your lovely night with all the loved ones. Merry Christmas~


      Enjoy your Holiday’s recipes? Then, don’t hesitate to:

      December 14, 2016

      Recipes ›

      Matcha Green Tea Classic Souffle Cake

      To continue with Kenko Tea’s sequel of holiday-themed recipes, this week we have a matcha dessert recipe well suited for the festive night of Christmas Eve.

      It’s the classic, all-time favourite French dessert from the early 18th century… but with a delightful Asian twist. Let’s meet  Nikki from @miss_lvr and her luscious Matcha Green Tea Soufflé.  

      Classic green tea matcha souffle cake is soft and fluffy with a beautiful vibrant green color.

      Nikki is a Chinese student who recently graduated with a US degree in apparel and textiles. Now Nikki mostly works from home so she can have a flexible time for her passion - baking!

      Although Nikki has never been to any pastry or baking classes, she self-taught from watching different recipe videos and innovating with new flavors. As Nikki’s passion for baking grows, she dreams to one day become an excellent pastry chef.

      Visit Nikki on instagram to learn more about her awesome baking goods.


      Nikki’s gorgeous vibrant green Matcha Souffle is inspired and adapted from a recipe from the famous Just One Cookbook. Nikki made a little change to make the recipe less sweet, but it still yields a delicious and fluffy souffle that is lightly whipped to perfection.

      The colour in the green tea souffle is created from the matcha, and contrasts spectacularly with the white sugar powder on top. The texture is so soft and light that it will immediately melt in your mouth… while simultaneously melting your heart!

      Matcha Green Tea Soufflé

      This matcha tea souffle is so light and soft which makes the perfect dessert for the Christmas dinner

      • Prep time: 45 mins
      • Bake time: 15 mins
      • Total time: 1 hour


      - Coating ramekins -

      This gives the soufflés something to grip onto and makes the mix climb up the sides of the ramekins as the batter rises during the baking.

      • ½ tbsp unsalted butter, at room temperature
      • 2 tbsp granulated sugar
      - Matcha soufflé -
      • 150ml milk
      • 100ml heavy whipping cream
      • 3 large eggs, separated
      • 1 tbsp (11g / 0.4 oz) granulated sugar (for egg yolks)
      • 2 tbsp + 2 tsp (25g / 0.9 oz) all-purpose flour
      • 1-2 tbsp (6 g / 0.2 oz) matcha powder
      • 2 tbsp (22g / 0.8 oz) granulated sugar (for egg whites)


      classic souffle recipe is twisted with a delightful hint of earthy matcha

      1. Preheat the oven to 390F (200C).
      2. Brush the ramekins with butter on all sides, with upward strokes.
      3. Coat each ramekin with sugar, rotating to dust evenly.
      4. Remove the excess sugar, letting them chill in the fridge to set.
      5. In a large bowl, beat the egg yolks and sugar together.
      6. Sift the flour into the egg mixture, mixing well.
      7. In a saucepan, bring the milk and heavy cream almost to a boil.
      8. Add a splash of hot milk mixture into the egg mix, whisking well until smooth.
      9. Gradually whisk in the rest of the milk mixture, before pouring everything back into the saucepan.
      10. Whisk constantly over a medium-low heat for 3-4 minutes until thick and smooth. (Keep whisking throughout this process so the custard doesn’t become overcooked and clumpy!)
      11. Immediately transfer the custard to a bowl so it doesn’t overcook from the heat generated by the saucepan.
      12. Cover with a plastic wrap, and let it cool to room temperature (Refrigerating it can cool it faster).
      13. Sift the matcha into the cooled custard, and set aside.
      14. In a stand mixer, beat the egg whites till foamy and bubbly (With a Kitchenaid mixer, turn to level 3 for 2 minutes).
      15. Gradually add all the sugar, a spoonful at a time to make the meringue.
      16. Speed up to level 8 (with a Kitchenaid mixer), whisking for about three to four minutes until stiff peaks form.
      17. Mix one third of the meringue into the custard until blended.
      18. Carefully fold in the remaining meringue using a rubber spatula to combine, being careful not to overmix. Ramekins of matcha green tea souffle batter before baking time
      19. Divide the batter evenly among the ramekins.
      20. Tap the batter on the work surface so it is level, gently removing the air bubbles.
      21. Run your thumb around the edge to get a neat top.
      22. Bake on a baking tray on the bottom rack for 12-15 minutes until well risen and slightly golden on top.
      23. Dust with powdered sugar or matcha powder, and serve immediately.

      This wobbly soft green tea souffles are the great addiction to your Holidays

      When ready, your matcha souffles should wobble gently if shaken. The super soft, light and beautiful souffles will undoubtedly make a great addition to your Christmas dinner table.


      Want to get more of our holiday recipes? Simply:

      December 07, 2016

      Recipes ›

      Matcha Green Tea Dansk Butter Biscuits

      Do you recall those blue round tins full of the delicious buttery treats lining the supermarket shelves around the Holiday season?

      Royal Dansk Butter Cookies Tin is the all-time favourite Christmas treat around the world

      Photo via

      Yes! We are talking about the famous Danish Butter Biscuits. Named Vaniljekranse in Danish, which means Vanilla wreaths, these special biscuits are traditional Christmas treats in Denmark and have become popular around the world over recent years.

      And so, with the holidays nearly upon us, we at Kenko Tea have found you the perfect Danish Matcha Butter Biscuits recipe for you, created by Loan Nguyen aka @lily.dolly92.

      Loan is a matcha fan from Vietnam. Although not a professional baker, Loan has taught herself how to bake from the internet, adapting the recipes with her own added flair.

      Loan’s Matcha Butter Cookies recipe is inspired by fellow well-known Vietnamese baker, Linh Trang from @savourydays, who also has been featured on Kenko Tea previously.

      Matcha Green Tea Butter Cookies Recipe by Linh via @savourydays

      Photo via


      These Danish cookies are easy to make and only require simple ingredients that are most likely already in your pantry. They are divinely delicious, featuring a buttery and earthy matcha flavour which complements the aromatic vanilla.

      The cookies are the perfect Christmas treats to share with your guests and also make for a delicious holiday gift.

      Matcha Danish Butter Cookies

      Butter Cookies topped with assorted chocolate chips or your favorite toppings


      140g all-purpose flour
      30g corn starch
      10-15g matcha powder (adjust to your preference)
      160g unsalted butter, room temperature
      A pinch of salt
      100g caster sugar
      1 egg white (35-38g), room temperature
      ½ tsp (3 ml) vanilla extract (optional)


        1. Sift and well mix flour, cornstarch and matcha in a bowl.
        2. Cream butter, sugar and salt with hand mixer until pale & fluffy.
        3. Add in egg white and vanilla extract, mix to incorporate.
        4. Add flour mixture in 2-3 times, well mix with a spatula.
        5. Transfer the batter to the piping bag fitted with 1M Wilton tip.
        6. Pipe the batter on the baking tray lined with parchment paper.
        7. Refrigerate for at least 1h to maintain the shape.
        8. Top with matcha chocolate chips, almond flakes, raisin, or your favourite toppings
        9. Bake for 25-30 mins in a preheated oven at 150-155 Celsius.
        10. Allow them to cool and store in an airtight container up to 2-3 weeks.

          You can easily wrap up these delicious cookies in a Christmas tin for a present, or simply devour the buttery treats with your family after a special night’s dinner!


          Want more of our Holidays recipes? Then, don’t forget to:

          1 2 3 24 Next »