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July 16, 2017

Recipes ›


Green Tea Matcha Mille Crepe

To help lift your mood in the grey wintery weather, we have a vibrant and fresh dessert for you today - Matcha Mille Crepe Cake.

Matcha Mille Crepe is inspired from the traditional French mille crepe. The word “mille” means thousands in French, which indicates the multiple layers of crepes in the cake. And ever growing in popularity, the Matcha Mille Crepe has been known as an elegant delicacy in French baking, which you can now find in many patisseries.

But we all know homemade baking, cooked from the heart and made with love, is better than shop bought treats.

Since the Matcha Mille Crepe is perfect for wintertime, we have this delightful dessert for you to make with your own flair.

Let’s welcome the recipe of the week -- Matcha Green Tea Mille Crepe by the awesome Chantel Vo from @myloveatfirstbite

Chantel is a 17 year old student whose passion for baking grows as each day passes. She enjoys experimenting with new ideas and recipes and aspires to become a pastry chef. Visit Chantel and see more of her lovely baking right here.

Matcha Mille Crepe may seem daunting at first, but it's actually not that hard! All it takes is a little time and patience!

Matcha Mille Crepe Cake

Ingredients

Matcha Crepe Batter
  • 7 tbsp (~100g) unsalted butter
  • 3 cups whole milk (whole milk tastes best, but any milk should suffice)
  • 6 eggs
  • 1 ½ cups all-purpose flour
  • 7 tbsp granulated sugar
  • A pinch of salt
Matcha Cream Filling
  • 1 cup whole milk
  • 2 egg yolks
  • 4 tbsp sugar, adjust to the sweetness of your liking
  • 2 tbsp cornstarch
  • 2 tbsp butter
  • ½ tsp vanilla
  • 2 tbsp matcha
  • 1 ½ cups heavy cream/whipping cream (33-36% milk fat)
  • A pinch of salt
Decoration
  • 1 tsp matcha
  • 1 tsp powdered sugar

Instruction

Matcha Crepe Batter
  1. In a small pan, melt the butter on medium-low heat, stirring occasionally until light brown specks form at the bottom. Keep an eye on it as it can burn quickly.
  2. When ready, take off the heat. It should smell nutty, toasty (and delicious!).
  3. Heat the milk in another pot until steaming. Set aside.
  4. In a large bowl whisk together eggs, flour, sugar, and salt using an electric mixer or by hand.
  5. Slowly pour in the warm milk and brown butter while stirring until the batter is integrated.
  6. Wrap the bowl or transfer the batter into a tightly-sealed container.
  7. Refrigerate the batter for at least two hours or overnight if possible for best results.*
  8. Take the batter out of the fridge and give it a stir to combine evenly. If there are lumps, whisk it out or strain.
  9. Let it sit at room temperature for about 30 minutes while working on the filling.

*This allows the gluten to relax and the starch granules to expand. This will improve the texture of the crepes making it lacy and delicate, instead of tough and rubbery. If you are short on time, try resting it at room temperature for 30 mins.

Matcha Cream Filling

-- The filling is a diplomat cream which is a pastry cream and whipped cream folded through.

  1. Bring the milk and 2 tbsp sugar to a boil in a pot.
  2. Meanwhile, in a bowl, whisk egg yolks, remaining 2 tbsp sugar, and cornstarch until smooth.
  3. Once the milk has boiled, slowly pour it in a thin stream into the egg mixture while whisking constantly. Don’t add it all in at once or you’ll get lumps of cooked egg!
  4. Once combined, return the mixture to the pot over the stove and bring it back to a boil.
  5. Stir the mixture constantly to prevent lumps.
  6. Let it boil for a couple minutes to cook the starch or until thickened.
  7. Remove from heat and stir in the butter, vanilla extract, and salt.
  8. Transfer to a bowl covered with plastic wrap; make sure the pastry cream surface is directly in contact with the plastic wrap to prevent a crust from forming.
  9. Chill pastry cream in the fridge until it is completely cool.
  10. Stir the chilled pastry cream until uniform and smooth.
  11. Whip the heavy/whipping cream either by hand or with an electric mixer till soft peaks.
  12. Fold the pastry cream and whipped cream together. This is called diplomat cream.
  13. Spoon about 1 cup of the cream out to another bowl and add the matcha powder.
  14. Combine thoroughly then pour it back into the rest of the cream. This allows the matcha to be combined easier.
  15. Wrap and leave it in the fridge until you are ready to assemble.
Build the mighty Mille Crepe

Multiple layers of heavenly and thin matcha green tea crepes, create the giant paradise for any matcha lovers

  1. Heat an 8” non-stick pan on medium heat. An 8” pan yield around 25 crepes. A different size of pan will yield different number of crepes and need different amount of batter per crepe.
  2. Brush with oil and wipe away the excess with a paper towel.
  3. Pour in 2-3 tbsp of batter to the heated pan. If the pan is at the right temperature, the batter has enough time to spread around, but sets quickly.
  4. Quickly swirl the pan around to spread the batter out evenly.
  5. Adjust the amount of batter per crepe if it is too thick or too thin. It’s ultimate to have thin crepe.
  6. Flip the crepe once the edges are golden and the middle is set (less than a minute). Use your fingers and a cake spatula to flip the crepe. They are the best tools to do so.
  7. Let it cook for another 15-30 secs on the other side.
  8. Transfer the cooked crepe to a parchment lined baking sheet.
  9. Repeat with the rest of the batter. Do not stack crepes on top of each other while they’re still hot.
  10. Allow 2-3 mins for each crepe to cool before transfer the next one from the pan to the baking sheet.
  11. Wrap the cooled crepes with plastic wrap to prevent them from drying out.
  12. To assemble, place one crepe on a cake board, plate, or something flat. Use a turntable if you have one.
  13. Spread about ¼ cup of the Matcha Cream Filling evenly on the crepe.
  14. Place another crepe on top and spread the 2nd layer of filling on top.
  15. Repeat until the last and prettiest crepe is used as the very top layer. Do not layer cream on the top crepe.
  16. Refrigerate the cake for at least 1h to set the filling so it’ll be much easier to cut.
  17. Once ready to serve, combine the matcha and powdered sugar and dust the top.
  18. Cut a slice and enjoy!
Extra notes:

Some like to cut off the edges of the crepes before assembling to have the sides cleaner and ensures that they are all same size.

You can do so by using a template, ring mold, existing cake pan, etc. Or just leave the rough edges as you’ll have more crepe. They look and taste great either way!

Super thin & soft matcha green tea crepes layered with rich cream creates the great dessert for any occasions

Super green, beautiful and delicious! This homemade Matcha Mille Crepe is just as scrumptious as those from the bakery.

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May 10, 2017

Recipes ›


Green & Purple Matcha Sweet Potato Swiss Roll

If you haven’t heard much about the new health food - the purple sweet potato - this week’s recipe is where you’ll find the low down.

Purple sweet potato originated in Colombia and southern Central America, and is an amazingly versatile and delicious vegetable.

Common in eastern Asia and the Americas, you’ll often see the purple sweet potato at Christmas or Thanksgiving dinners in the States, or being sold at street food stalls throughout Southeast Asia.

The purple sweet potato can be used in savory recipes, although due to its natural sweetness and rich flavour, many bakers also use it for desserts. The potato gives out a lovely lavender hue and that, combined with its low calorie content, make it a fabulous ingredient to add to your favourite desserts.

This week brings a new purple sweet potato dessert for us to try - Green Tea Matcha Purple Sweet Potato Swiss Roll shared by Cindy Lee aka @whimsical_bakes.

@whimsical_bakes and her daughter

Cindy Lee is a home baker and an aspiring patissier. Previously a banker, Cindy has been baking since November 2016, after wanting to take a short break to spend more time with her seven year old daughter, who has just started elementary school.

While on her break, Cindy has also been preparing for her Chartered Financial Analyst exam, and baking up a storm in her kitchen.

She says she finds inspirations from fellow bakers, traditional recipes and her daughter. Her daughter has been an honest critic, and even a little harsh at times, but Cindy says she pushes her to her best, especially with regard to her baking’s flavour and presentation.

Cindy's belief is that desserts are not just accompaniments, but entire dishes to be savoured. Visit ABC and all her beautiful bakes here!

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This gorgeous Matcha Sweet Potato Swiss Roll has a beautiful color contrast of purple and green, and a luscious flavour combination of the vegetal taste of matcha mixed with the rich sweetness of the potato. 

Purple Sweet Potato Matcha Green Tea Swiss Roll

Spongy & moist matcha green tea swiss roll filled with purple sweet potato filling

Ingredients

Matcha Swiss Roll
  • 45g butter
  • 50g plain flour*
  • 10g corn flour*
  • 5g matcha green tea**
  • 65g milk
  • 4 eggs, separated
  • 80g sugar
  • 6g corn flour
  • Pinch of salt
Sweet Potato Filling
  • 400g purple sweet potato
  • 100g whole milk
  • 5-10g of brown sugar

*Can be replaced with top flour, or lower protein flour.

**Add additional 2-3g of matcha if preferring a richer matcha flavour.

Method

Matcha Swiss Roll
  1. Preheat oven to 160°C and lined a 9" square swiss roll tin with baking parchment.
  2. Sift plain flour, 10g corn flour and matcha together twice; leave aside.
  3. Melt butter over low heat till bubbles appear; remove from heat
  4. Add in flours and matcha mixture, mix well and transfer the roux to another bowl.
  5. Add in milk and mix till combined.
  6. Add egg yolks one at a time to form a batter.
  7. Whisk together sugar and 6g corn flour.
  8. Meringue: Whisk egg whites till foamy, add pinch of salt and continue till soft peaks.
  9. Continue whisking while adding sugar-corn flour till stiff peaks form. Do not over-beat.
  10. Fold ⅓ of meringue into batter to lighten the batter.
  11. Pour batter over rest of meringue and fold lightly till combined.
  12. Pour mixture into prepared tin, use a bench scraper to even the mixture.
  13. Tap the tin once to release big air bubbles.
  14. Bake for 20 mins, then turn oven up to 180°C for another 5 mins to brown the top.
  15. Let cool in tin for 2 mins, then remove from tin, flip sponge cake over on a waxing paper or baking parchment
  16. Peel off the parchment paper and let cool completely on wire rack.
Sweet Potato Filling
  1. Steam sweet potato till soft and mash with fork.
  2. Over low heat, cook sweet potato, milk and sugar till combined. Add more milk if required. Leave to cool.
Assemble
  1. Flip sponge cake over waxing paper so that browned side is facing up.
  2. Spread sweet potato onto cake but leave about 1-inch space from one edge of the cake.
  3. Use waxing paper to help roll and tighten the Swiss roll.
  4. Rest the Swiss roll in the fridge for at least 30 mins before serving. Enjoy!

Extra notes:

  • Cooking the flour helps to relax the gluten so cake is more 'spongy'.
  • If a smoother texture is preferred of the filling, use an immersion blender.

Purple Sweet Potato Filled Matcha Green Tea Swiss Roll is the delightful and beautiful combination of flavors

Enjoy this beautiful dessert with your mum this Mother’s Day.

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April 26, 2017

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April 14, 2017

Recipes ›


Oreo Matcha Green Tea Cheesecake Bars

Easter is just around the corner, which calls for a feast with the family. It’s the time to get together and enjoy delicious food, go down to the Royal Easter Show and hide eggs in the garden for the children to find.

And in celebration of all things chocolate, we have a delightful recipe for you today, from Melissa Tee aka @tsymelissa - it’s her gorgeous Matcha Oreo Cheesecake Bars.

Soft and delicious Green Tea Oreo Cheesecake Bars made with the earthy matcha powder, complementary with the bittersweet Oreos

Melissa is from Malaysia but went to school in Singapore before moving to Sydney to continue her studies. A true matcha fanatic, Melissa also can't resist the temptation to sprinkle some matcha powder into everything that she bakes.

Melissa learned to bake when she was young and has created many inspiring recipes over the years. Her other hobbies are cafe-hopping and food photography, while also reviewing restaurants and cafes she frequents.

Visit Melissa and her amazing journey of food at:

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Melissa’s Oreo Green Tea Cheesecake Bars recipe is super simple to make as all you need to do is mix, beat and bake! The combination of the earthly matcha and sweet oreos is a classic style of Kenko Tea’s dessert recipes.

Each element complements the other flavours, creating the perfect taste. These bars are also mini bite-sized which makes them the perfect dessert to share at any party. So let’s get some matcha, oreos and start mixing!

Green Tea Oreo Cheesecake Bars

Ingredients

  • 24 Oreo cookies
  • 2 Tbsp unsalted butter, melted
  • 250g cream cheese, room temperature
  • 130g granulated white sugar
  • 2 eggs
  • 4 Tbsp sour cream
  • 1 tsp vanilla extract
  • 1-2 Tbsp Matcha powder, according to taste

Method

  1. Preheat oven to 160C/350F. Line a 20x20cm baking pan with parchment paper.
  2. Process Oreo cookies in a food processor until fine crumbs.
  3. Add melted butter into cookies crumbs and mix well.
  4. Press crumbs into an even layer and bake for 10 mins. Let it cool.
  5. Beat the cream cheese on medium speed using a paddle attachment until smooth.
  6. Add in sugar and beat until incorporated.
  7. Add eggs one at a time, beating well after each addition.
  8. Beat in matcha powder, sour cream and vanilla extract until incorporated.
  9. Pour batter over the baked crust, then bake again until edges are set with a slightly jiggly centre for about 25 mins.
  10. Cool till room temperature, then cover the pan with plastic wrap and refrigerate for at least 3 hours before serving.

Silky soft Matcha Oreo Cheesecake bars are the great dessert for the Easter's family gathering

Voila! These delicious and beautiful Oreo Matcha Cheesecake Bars are perfect for Easter Sunday. Enjoy!!

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March 29, 2017

Recipes ›


Fudgy Green Tea Matcha Crinkles

If you are looking for exclusive treats that are simple yet fun to bake, we have the perfect recipe here for ya!

This delicious cookie recipe is one you’ll want to whip up this weekend… presenting the fudgy Matcha Tea Crinkles by the lovely Nathaim Denly from @natsooonice

Matcha Green Tea Crinkles - fudgy and luscious treats since childhood

 

Nathaim Denly is from the City of Love, Iloilo in the Philippines. A physiotherapy graduate currently studying towards her board exam next year, Nathaim spends much of her free time looking for ways to incorporate matcha into different dessert recipes.

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Nathaim’s matcha krinkles (or crinkles) are inspired by one of her favourite childhood treats - chocolate crinkles. Popular in the Philippines, crinkles are soft, fudgy cookies coated with fine powdered sugar.

These innovative matcha crinkles have the same soft fudginess to them, with the added earthliness of matcha. The outside crust is slightly crisp while the inside is moist and gooey. The treats are then rolled in powdered sugar to create luscious green tea matcha crinkles.

Matcha Green Tea Crinkles

Ingredients

  • 1 cup all purpose flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 1 cup sugar
  • ½ cup matcha powder
  • 2 eggs
  • ¼ cup cooking oil
  • 1 tsp vanilla extract
  • 1-2 cups confectioners sugar

Procedure

  1. Combine together flour, salt and baking powder till well mixed
  2. In another bowl, mix thoroughly the sugar and the matcha powder.
  3. Mix in eggs, oil and vanilla extract into the matcha sugar mixture until it is fully combined.
  4. Combine well the flour mixture to the matcha-egg one.
  5. Chill the batter for at least 1 hour or overnight.
  6. Divide the chilled dough into any desired size.
  7. Roll them in confectioners sugar.
  8. Bake at 350F (177C) for 12-13 minutes.
  9. Let the cookies cool down before serving. Enjoy!

Green Tea Crinkles are the new favourite cookies made with Matcha Green Tea

Prepare to impress your loved ones with these sweet treats. Happy baking and enjoy the weekend!

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March 02, 2017

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Black Sesame Buttercream Matcha Green Tea Macarons

Matcha Macarons filled Black Sesame Buttercream are the great treats complementary with your favourite green tea latte

Macarons are surely one of the popular treats for their lovely taste and the delicacy. And surely they are also one of the hardest baking treats to master.

As we are the big fan of macarons, we have the new recipe of matcha macarons for us to experiment this week. Say hello to Matcha Macarons filled with the delicious Black Sesame Buttercream by the lovely Amanda from @foodie_mandy.

Amanda is a matcha lover who enjoys learning to cook and bake. She has learned from others and experience a few recipes to share with her friends and family. Although she is not a professional baker, her passion for baking is surely admirable.

Matcha macarons is actually her favorite recipe to experiment. Amanda's macarons are super soft and mildly sweet from the matcha green tea. The bittersweet matcha macarons is complementary well with the creamy and sweet black sesame buttercream - the favourite and delightful combo at Kenko Tea.

For any macaron beginners, it’s best to follow some of the notes from Amanda as it can help making the perfect and delicious green tea macarons.  

Black Sesame Buttercream Filled Green Tea Macarons

Macaron shells

  • 1 Medium egg white (35g)
  • 20g caster sugar
  • 25g ground almonds
  • 50g icing sugar
  • 2tsp Matcha powder
Instruction
  1. Preheat oven to 140 C
  2. Sift the almonds, matcha powder + icing sugar into a bowl (*Optional: Run the ground almonds + icing sugar through a food processor to get an even finer grain).
  3. In a separate bowl, whisk the egg white until foam appears.  
  4. Add caster sugar; continue whisking on high for about 3-5 mins or until stiff peaks form.
  5. Pour ⅓ of the dry mix in the meringue and fold gently to incorporate.
  6. Repeat twice for the remaining dry ingredients (Do not over mix).  
  7. Transfer to a piping bag with the end snipped off or with a medium-large round nozzle (NOT a fine one like the one been used  as the shells won’t look uniform and smooth, like in the photo).
  8. Pipe onto a baking tray lined with grease-proof paper or a silicone mat (Use a bit of the mix to stick the grease-proof paper to the tray).
  9. Tap the tray onto the worktop for couple times to remove any air bubbles.
  10. Leave to rest for about 30 mins or until dry to the touch (NOT over dry).
  11. Bake for around 15-18 mins (Keep eyes on them to make sure to not over bake them).
  12. Let them cool on the tray before transferring to a cooling rack as they are fragile.

Black sesame buttercream

  • 113g unsalted butter, room temperature
  • 250g icing sugar
  • 1-2 tbsp crushed black sesame seeds
  • 1-2 tbsp cream or milk
Instruction
  1. Crush the black sesame seeds with a rolling pin (To intensify the flavour, simply put the seeds into a freezer bag and bang with a rolling pin).
  2. Whisk or beat the butter until pale and creamy.
  3. Add ½ of the icing sugar and whisk slowly until incorporated.
  4. Add the remaining icing sugar and whisk on high speed until light and fluffy.
  5. Mix in the crushed black sesame seeds
  6. Add cream or milk if the mix is too thick for spreading or piping
  7. Fill the macarons with the buttercream using a spoon or piping bag.  

Note: For the extra buttercream, you can eat it raw like I ate what was left, straight from the bowl ;)

Green Tea Matcha Macarons filled with Black Sesame buttercream are the perfect combination for you to enjoy

These delicious green tea filled sesame buttercream macarons surely make the fun recipe to work on with your family and friends~

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February 01, 2017

Recipes ›


Dairy-free Matcha Blueberry Popsicles

On a hot summer’s day, nothing’s better than enjoying your favourite summer treats with your friends at the beach, or a picnic in the park.

And another reason we love summer is that it’s also blueberry season! These juicy blue gems are well loved for their taste and rich nutrient and antioxidant content. Blueberries help to fight aging and cancer, boost digestion, care for your heart and even give you skincare and weight loss benefits.

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.

Cherie is passionate about plant-based and healthy clean eating. Her recipes are simple, colourful and delectable.

Visit Cherie and her extraordinarily artistic masterpieces here!

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Cherie’s popsicles have a healthy combination of two of the highest antioxidant foods, matcha and blueberries. The recipe also uses no sugar or dairy, making it the perfect clean summer treat.

The popsicles are super simple and quick to make, so slap them together now in preparation for that last minute beach trip.

Green Tea Matcha Blueberry Popsicles

Ingredients

  • 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)

Method

  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!!!

Ta-da! These gorgeous green-blue beauties will surely brighten up your beach trip! Below is the video of the recipe for you to enjoy as well.

 

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