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March 02, 2017

Recipes ›


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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January 18, 2017

Recipes ›


Matcha Green Tea Chocolate Chip Muffins

Kicking the day off with a soft delicious muffin with a cup of earthy matcha latte, is pretty great -  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 matcha recipe for you.

Presenting the irresistible Chocolate Chip Matcha Green Tea Muffins from the uber 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 loves cooking delicious authentic dishes, from all over Southeast Asia, for her family and friends.

Zahidah is also a matcha fan so she often integrates matcha in lots of her delicious baking. Visit her and all her yummy dishes here!

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This Chocolate Chip Matcha Tea Muffins recipe is quick and simple, yet the results are delicious. The green muffins have a soft and moist texture with the earthy and mild sweetness of matcha green tea, possibly making them the best muffins you’ve ever had.

The vibrant green colour of the muffins perfectly pairs with the dark chocolate, turning the muffins into a  pretty batch of treats!

Green Matcha Chocolate Chip Muffins

Ingredients

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

Method

  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 these beautiful green treats and share them with your loved ones!

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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

All the mouth-watering feasting has now passed and 2017 is finally here. To ring in the New Year, we thought we’d kick off 2017 with an awesome recipe from our fabulous contributor, Tess Begg. This week she is sharing with us her new delicious matcha treat - Vegan Chocolate Matcha Tea Cake.

Along with contributing recipes to Kenko Tea, Tess recently wrote more than 110 recipes for her book Vegan Made Simple, which was released 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. The recipe is free from any refined sugar or dairy, making this matcha-chocolatey treat healthier than your average chocolate cake, and a great alternative after a season of indulgence.

Vegan Choco Green Tea Matcha Cake

Ingredients

  • 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

Method

  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 ring in the new year! Share the love by dishing out these cake squares at work or school. Below is Tess’ video showing how she bakes this delectable matcha chocolate cake.

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    December 28, 2016

    Recipes ›


    Sugar-free Mango Matcha Tropical Smoothie

    If you’re anything like us, you’ve probably over-indulged during Christmas, so this week we have a new recipe to set our bodies back into healthy mode.

    This after-Christmas recipe is a simple yet tasty Tropical Mango Matcha Smoothie created 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 loves to create and innovate different vegan recipes to inspire others. You can check out Cherie and her inspiring creations here!

    This tropical matcha smoothie is made from yummy and refreshing tropical fruits - mango, pineapples, bananas and coconut, giving you some of the vitamins and antioxidants you need for a healthy life.

    The recipe is sugar-free, dairy-free, raw, and refreshing, making it 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

    Ingredients

    • 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

    Method

    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 nutritious treat to enjoy for the end of the year!

    And if you’re curious, below is the video to see how this delicious smoothie is made. Enjoy and Happy New Year!

     

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    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 a Christmas dessert, we have a great one for you! This Vegan Matcha Lime Cheesecake from Jen Vegan Matcha Lime Cheesecake from @positivelyjen 

    is sure to brighten up your festive table setting this holiday period.

    Jen is a vegan food enthusiast from Australia, currently living in London. Jen is a nutrition and health coach, has a creative and artistic sense for food, and enjoys making delicious recipes and sharing them with others online.

    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

      Ingredients

      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

      Method

      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 on a special occasion! Merry Christmas and a Happy New Year!

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      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.

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      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

      Ingredients

      - 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)

      Instructions

      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.

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