A few days ago, I received a phone call from a friend who has chosen to transition to a fully plant-based diet after enjoying a vegetarian lifestyle for many years. My friend and I met during a Japanese Matcha Tea ceremony in Kyoto, and as you might have already guessed, he is a bit Matcha-obsessed, just like me. He's the kind of Matcha-lover who doesn't only enjoy Matcha as a beverage but also works it into both sweet and savory dishes (and his meditation routine). Not sure how the Matcha ceremony can be meditational? Read here to learn more.
Now, with his newfound commitment, he was searching for inspiration, especially recipes that highlighted that beautiful green color, deep Umami, and the pleasant bitterness of Matcha. Coincidentally, this call happened just a few days before World Vegan Day, and it struck me – why not turn this culinary journey into an article? I thought it could help others looking for delicious, healthy recipes without needing a professional kitchen or gourmet expertise. While working on this article, I discovered that Matcha can be surprisingly versatile, finding its place in Japanese recipes and even in Italian and Mediterranean dishes (hello, Matcha pesto and Matcha hummus; read on to find the recipes).
So, if you're ready to dive into the world of Matcha, grab your apron, maybe a chef's hat, or your best Japanese kitchen knives, and let's explore the delightful world of matcha-infused dishes. And don't fret if you end up with a dusting of Matcha on your hands or face – as a bonus, it's a secret green tea beauty tip. (Okay, I'm only half-joking, don’t believe me? Confirm green tea’s skin care benefits here.)
I will start with Savory dishes first, as they are more difficult to find. If you are more of a sweet-toothed person, head directly to the Vegan Matcha desserts section further down below.
Vegan Matcha Dumplings (Gyoza)
One of my cherished childhood memories is visiting my Japanese grandmother in Japan, where we would gather around the table to fold hundreds of dumplings or potstickers. I highly recommend making the folding process a group activity bringing together your family members and friends around the kitchen table. If you are looking for more cozy green tea recipes to make with your family, you will find my favorites here.
Yield: 25 potstickers
- 250g all-purpose flour
- 2 tbsp matcha powder
- 160ml boiling water
- 1 tbsp oil
- Pinch of salt
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 napa cabbage
- 1 carrot
- 1 can mushrooms
- 1 handful green onions
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp white pepper
- 2 tbsp rice wine
- Salt for seasoning
- Combine the flour, matcha powder, and salt in a large bowl. Gradually pour in the boiling water and 1 tbsp of oil. The amount of water needed may vary depending on the flour quality, so add it gradually.
- Be cautious, as the water is hot. Use a fork or spoon to mix the ingredients first, then use your hands once it cools slightly.
- Cover the dough and let it rest for 10 minutes before rolling. Sprinkle your workspace with cornstarch and roll out the dough into round shapes.
Note: Dust your gyoza wrappers with more cornstarch to prevent sticking.
- Clean and finely chop all the veggies. Heat oil in a pan, then add minced garlic and diced onion. Sauté until fragrant.
- Add the chopped veggies and the sauce mixture. Cook and stir the veggies until tender, which should take about 4 to 5 minutes. Allow the mixture to cool completely.
- Heat oil in a frying pan and add the dumplings. Fry them over low heat until they become golden brown.
- Add 2 tbsp of water and cover with a lid. Let them cook for an additional 4 minutes. Remove from heat and serve hot.
Pro Tip: To prevent potstickers from sticking to each other, ensure that you dust the gyoza wrappers generously with cornstarch before stacking them. This little extra step will make the cooking process much smoother.
Enjoy your homemade Vegan Matcha Potstickers!
Green Tea Expert Tip: Dumplings can be quite heavy as they are fried. We highly recommend pairing this dish with a chilled pitcher of refreshing, cold-brewed Japanese green tea. Hop on to this article for our easy-to-follow guide on how to cold brew Japanese tea.
Matcha Hummus Recipe (The versatile chickpea dip)
Matcha Hummus is a delightful Mediterranean-style chickpea dip infused with the charm of Matcha. Hummus is a creamy, savory spread or dip made from chickpeas, tahini (sesame paste), lemon juice, and various seasonings. The addition of Matcha gives it a refreshing light green color instead of the usual pale brown. And yes, it's vegan and gluten-free!
Now, where can you use this unique creation?
Well, hummus is a versatile superstar. Use it as a dip for game-night chips on Thanksgiving, a creamy companion for veggie sticks during a healthy snack break, or add a dollop to your sandwich for a quick and satisfying lunch prep.
For the Hummus:
- 3 cups of peeled and meticulously rinsed cooked chickpeas
- 3 tablespoons of tahini sesame paste
- 1/4 cup of warm water
- 1 clove of garlic
- Juice from a fresh lemon
- 2 tablespoons of olive oil
- 2 teaspoons of sifted Matcha
- A pinch of salt
For the Matcha Oil:
- 1/4 cup of olive oil
- 1/2 teaspoon of good-quality Matcha
- A pinch of salt
- Channel your inner food processor magician and break down the chickpeas using the pulse option. Aim for a texture that's smooth but maintains a touch of character.
- Now, bring in the rest of the team. Add the tahini sesame paste, warm water, garlic, lemon juice, olive oil, and sifted Matcha to the chickpeas, and let the food processor work its magic. Keep it going until your hummus becomes luxuriously smooth and creamy.
- Give it a taste. Is it singing the right tune? If not, feel free to tweak it with a little more lemon, garlic, or salt.
- Here comes the star of our show - the matcha powder. Before you introduce it to the mix, consider sifting the Matcha. It'll make for easier blending and a more harmonious hummus.
- Blend away until the entire dish transforms into a luscious, uniform shade of green.
For the Matcha Oil:
In a small bowl, sift Matcha over 1/4 cup of olive oil and then whisk it until the Matcha and olive oil become best friends.
It's time to reveal your culinary masterpiece. Scoop out the vibrant matcha-infused hummus into a serving dish, and then generously drizzle it with the matcha oil.
Quinoa Salad with Zesty Matcha Dressing
Quinoa, often referred to as the "Mother of all grains" by the Incas, holds profound cultural significance in the Andes region of South America. This cherished crop has been cultivated for over 5,000 years and continues to captivate people worldwide with its remarkable health benefits.
Today, we're embarking on a culinary journey that unites two culturally significant ingredients from vastly different corners of the world: Quinoa from South America and Matcha from Japan. What's truly astounding is that they not only complement each other in terms of flavor but also share the distinction of being nutritional powerhouses.
Quinoa and Matcha - A Nutritional Power Duo
- Complete Protein: Quinoa is a stellar source of plant-based complete protein, while Matcha adds an extra dose of amino acids.
- Antioxidant Rich: Quinoa contains essential antioxidants, such as quercetin and kaempferol. Matcha is loaded with catechins, including epigallocatechin gallate (EGCG), and is recognized for its incredible health benefits.
- Nutrient-Rich: Quinoa offers a wide array of essential vitamins and minerals, complemented by the unique compounds in Matcha, including L-theanine and chlorophyll.
Gluten-Free: Naturally gluten-free, quinoa and Matcha make a harmonious pair suitable for gluten-sensitive individuals.
- Heart-Healthy: This duo aids in heart health by regulating blood pressure, reducing cholesterol levels, and maintaining stable blood sugar.
For the quinoa salad
- 200g quinoa
- 480ml vegetable stock
- 2 tablespoons olive oil
- 1 red onion, diced
- 1 large avocado, peeled, stoned, and diced
- 60g wild rocket
- 1 handful coriander, chopped
- 1 small bunch chives, chopped
- 1 pinch salt, to taste
- 2 tablespoons pumpkin & sunflower seeds
- 1 lemon, juiced
For the Zesty Matcha Dressing:
- 1 teaspoon the best Matcha you can get
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 tablespoon orange juice
- 1/2 cup sunflower or grapeseed oil
- 1 teaspoon finely minced shallots
- A dash of sea salt and ground black pepper
- Begin by rinsing the quinoa. Bring the vegetable stock to a boil in a pan, and then add the quinoa. Reduce the heat, cover the saucepan, and simmer gently for 15 minutes until the quinoa is tender and most of the stock has been absorbed. When the quinoa is cooked, the 'sprouts' or 'tails' will pop out of the seeds.
- Remove from the heat and let it steam in the pan for 6-8 minutes before draining excess liquid. Fluff up the quinoa with a fork.
- Stir in the olive oil, red onion, avocado, rocket, coriander, and chives. Season to taste with salt and pepper.
- Now, let's prepare the zesty matcha dressing: In a bowl, whisk the Matcha vigorously in the rice vinegar for 1 minute. Gradually whisk in the honey and orange juice, then slowly add the oil. Mix in the minced shallots and season with sea salt and fresh ground black pepper to taste.
Pro-tip: No one wants clumps of Matcha in their dressing. To prevent this from happening, make sure to follow this guide on what to do if your Matcha powder forms clumps.
- Toss the quinoa salad in the zesty matcha dressing until everything is coated. Sprinkle with the pumpkin and sunflower seeds.
- Serve and savor this refreshing and healthy salad!
Matcha Elixir Hug-in-a-Bowl Detox Soup
When you're in need of a comforting potion to cure you of a hangover or simply craving something warm and soothing, our "Matcha Elixir Hug-in-a-Bowl Detox Soup" is here to provide the perfect remedy. This detoxifying concoction brings the gentle embrace of Matcha and a wealth of nourishing ingredients together in a single, steaming bowl of comfort. It's time to wrap yourself in the warmth of this delightful soup and let the healing powers of Matcha work their magic.
- 2 cups of fresh baby spinach
- 1 handful of chopped parsley
- 2 teaspoons of Matcha powder
- 1/2 cauliflower
- 1/2 onion, diced
- 1/2 teaspoon of grated ginger
- 1 liter of vegetable stock
- 1 teaspoon of coconut milk
- Salt and pepper for seasoning
- Olive oil
- Sesame seeds
- Watercress for garnish
- Heat olive oil in a large pan, and carefully brown the diced onion. Add the cauliflower and cook for about 5 minutes until it becomes soft.
- Add the vegetable stock, cover with a lid, and bring it to a boil. Once the vegetables are soft, stir in the baby spinach, chopped parsley, grated ginger, Matcha Green Tea, and coconut cream. Let it simmer for an additional 15 minutes.
- Use a blender to puree the soup until smooth. Season with salt and pepper according to your taste.
- Ladle the Matcha Tea Detox Soup into bowls. Garnish each serving with watercress and a sprinkle of black sesame seeds. Enjoy your detoxifying and delicious soup!
Vegan Matcha Pesto
In this recipe, pesto, the age-old Roman art of grinding herbs, cheese, and nuts into a tantalizing paste, meets an ancient Japanese tradition with our Vegan Matcha Pesto. This pesto recipe is one of my favorites. It has a stunningly beautiful bright green color, thanks to the fresh herbs and Matcha's vibrant green hue. In addition, the slight bitterness and Umami of Matcha add a striking depth to the flavor and taste of the pesto. And then, the cherry on top - Matcha's health benefits! Matcha is celebrated as a superfood, packed with antioxidants and a gentle energy boost, a perfect complement to the already wholesome ingredients in this recipe.
- 1 ½ teaspoons premium culinary Matcha
- 1 cup mint leaves
- ½ cup basil leaves
- ½ cup parsley leaves
- 1 clove garlic, finely chopped
- ¾ cup toasted pine nuts (reserve some for garnish)
- 2 spring onions, finely chopped
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 30g grated vegan parmesan cheese
- 100-150g pasta per person
- Combine the mint, basil, parsley, chopped garlic, spring onion, Matcha, and toasted pine nuts in a food processor or blender. Pulse until coarsely combined.
- Gradually add the olive oil while the processor is running, and mix to combine.
- Add the vegan and pulse a couple more times.
- Season with salt and pepper.
- After cooking the pasta al dente in boiling salted water, drain it well.
- Place a few tablespoons of pesto into a frying pan and heat it through (about 1-2 tablespoons per person).
- Add the pasta and mix everything together well before serving.
- Garnish portions with reserved toasted pine nuts and chopped parsley.
Which pasta to use?
The best pasta for green pesto is typically long, thin pasta like spaghetti, linguine, or fettuccine, as these allow the pesto to coat the strands evenly. However, you can also use short pasta like penne or farfalle if that's what you have on hand or prefer. Ultimately, the choice of pasta shape is a matter of personal preference, so feel free to use your favorite pasta variety to enjoy the delightful flavors of this pesto.
Can I use this pesto for dishes other than pasta?
Yes! Matcha pesto can be a versatile and flavorful addition to various dishes beyond pasta. Here are some real-life examples of how you can use Matcha pesto:
- Sandwich Spread
- Salad Dressing
- Grilled Vegetables
- Pizza Topping
- Roasted Potatoes
- Stir into Soups
- Dipping Sauce
- Quiches and Frittatas
- Grain Bowls
Bonus Recipe: Making Your Own Matcha-Infused Salt
We're sharing a straightforward recipe for creating "Versatile Matcha Salt" that's as delightful as it is versatile. With the rich aroma of Matcha and the perfect touch of saltiness, it complements a wide array of dishes, making it an essential seasoning in your kitchen. Plus, it's incredibly easy to make, so let's get started.
Preparation Time: 5 minutes
Ingredients (Yields 40g):
- 2 tablespoons of matcha powder
- 2 tablespoons of salt
- In a food processor, combine the matcha powder and salt. Blend the mixture until it becomes smooth and the Matcha is evenly distributed.
- Transfer the matcha-infused salt to a container, and it's ready to elevate your dishes.
- Feel free to adjust the amount of salt to match your personal taste.
- If you don't have a food processor, don't worry. You can achieve a uniform blend by stirring the matcha powder and salt together vigorously with a whisk or other suitable utensils.
Ways to Enjoy Your Matcha Salt:
The versatility of Matcha salt is limitless. You can sprinkle this special salt on just about anything you like. Here are a few of our favorite ways to savor it:
- Vegetable Tempura: Give your freshly fried vegetable tempura a delightful twist by sprinkling Matcha salt. The combination of crispy veggies and the earthy matcha flavor is pure bliss.
- Ochazuke: Enhance your bowl of Ochazuke, a comforting Japanese dish made with tea and rice, by adding a pinch of Matcha salt. It adds a whole new dimension to this classic meal. Not sure what Ochazuke is? Click here to read more about this Japanese dish, where rice and green tea come together in the form of the ultimate comfort food.
- Gift Idea: Matcha salt not only tastes great but looks beautiful too. Consider packaging it in a charming glass jar to create a wonderful and thoughtful gift for friends and family.
With this Matcha-infused salt recipe, you have an exciting seasoning that can elevate your culinary creations and delight your loved ones. Enjoy exploring its many uses and the joy it brings to your kitchen!
Vegan Matcha Desserts and Snacks
Alright, the wait is over for you, dessert lovers! Here are some of the best Matcha-infused sweet food recipes.
Homemade Gluten-free Vegan Matcha Granola
I believe I've stumbled upon one of the healthiest-sounding snack options in my entire life. This granola is a homemade, gluten-free, and vegan delight, enhanced with the goodness of Matcha, known for its numerous health benefits.
You can enjoy it in various ways: add it to a bowl of your favorite plant-based milk (mine happens to be macadamia milk) or savor it alongside a generous serving of plant-based yogurt, creating your ultimate go-to vegan breakfast. Of course, this granola also stands strong as a crispy and satisfying standalone snack. That's why I've found it incredibly practical to prepare large batches and store them in airtight containers for those late-night snack cravings while indulging in Japanese cooking shows.
- 120g Rolled oats
- 20g Kinako (roasted soybean flour)
- 1 tablespoon Matcha powder
- 1 tablespoon Black sesame seeds
- A pinch of Salt
- 70g Mixed nuts
- 20g honey
- 1 tablespoon Rice bran oil
- Cranberries (to taste)
- Begin by roughly chopping 70g of mixed nuts. If you prefer a chunkier texture, leave them in larger pieces.
- Combine the mixed nuts and the dry ingredients and give them a good mix.
- Mix in the honey and rice bran oil until it evenly coats the entire mixture.
- Preheat your oven to 150°C (300°F). Lay out a sheet of parchment paper on a baking tray and spread the granola mixture evenly. Bake for 10 minutes.
- After 10 minutes, take it out, give it a good stir, and then continue baking for another 10 minutes or until it reaches your desired level of crispiness. If it seems to be browning too quickly, consider reducing the oven temperature.
- Let the freshly baked granola cool to room temperature.
- Combine your preferred amount of cranberries with the cooled granola mixture, ensuring they are evenly distributed.
Tips & Pointers:
- If you're not a fan of the bitterness of Matcha, you can reduce the amount slightly and add more honey for a sweeter touch.
- Enjoy this granola with yogurt or milk for a matcha-infused treat similar to a matcha latte. It's absolutely delicious!
Recipe Origins: I decided to create this recipe with the notion that sometimes it's more satisfying to make your own than to buy it!
Vegan Matcha Tofu Tiramisu: Layers of Green Goodness
An Italian Classic re-invented with a touch of Japan, a beautiful green color, and plant-based ingredients.
Traditionally, tiramisu is an Italian dessert with ladyfingers soaked in coffee and layered with mascarpone cream. In this vegan matcha tiramisu, we're transforming it into a contemporary delight. The ladyfingers are replaced by a Matcha sponge cake, and coffee gives way to the soothing vegetal notes of Matcha. This recipe combines the earthy richness of Matcha with a creamy vanilla topping, creating a dessert that you can indulge in guilt-free.
For the Sponge Cake:
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 7 tbsp unsweetened almond milk
- 1/4 cup neutral oil
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp matcha powder
- 1 tsp matcha powder
- 1/4 cup hot water
- 1 tsp sugar
- 3/4 cup silken tofu
- 5 tbsp powdered sugar
- 1 and 1/2 tsp vanilla extract
- 3/4 cup coconut cream or thick coconut yogurt*
- Start by preheating your oven to 355°F (175°C) and then prepare a baking sheet with parchment paper.
- In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, matcha powder, baking powder, and baking soda.
- Introduce the almond milk, neutral oil, and vanilla extract into the dry mixture. Whisk thoroughly until a smooth batter forms.
- Transfer the batter onto the prepared baking sheet and use a spatula to evenly spread it into a 1/4-inch thick rectangle.
- Bake for around 12 minutes or until the edges turn a light golden brown. Once done, remove it from the oven and allow it to cool for 10-15 minutes.
- For the vanilla cream, place the silken Tofu, powdered sugar, and vanilla extract in a blender or food processor. Blend until the mixture becomes smooth.
- Transfer the blended silken Tofu to a separate bowl and add the coconut cream (or coconut yogurt). Stir until fully combined, and feel free to adjust the sweetness to your liking.
- Create the matcha dip by combining matcha powder, hot water, and sugar in a small bowl. Stir until the Matcha and sugar are fully dissolved.
- Use a cookie cutter to cut out six rounds of sponge cake, ensuring they match the size of your ramekins, which are typically around 2.5 inches.
- Briefly dip each round of sponge cake into the matcha dip for about 1-2 seconds, then place it at the bottom of a ramekin.
- Add 3-4 tablespoons of the vanilla cream on top of the sponge cake. Repeat this process once more to form two layers of sponge cake and two layers of cream.
- Refrigerate the tiramisus for a minimum of 4 hours to allow the cream to thicken. Just before serving, sprinkle matcha powder on top for a finishing touch.
- These matcha tiramisus can be stored in the refrigerator for up to 3 days.
- If using coconut yogurt, make sure it's the extra thick type made from coconut cream.
- Opt for ceremonial-grade Matcha for the best flavor.
- Sprinkle matcha just before serving to maintain its vibrant green color.
- This recipe yields about three 2.5-inch ramekins or two larger ones.
- Allow the tiramisu to chill for at least 4 hours for optimal texture and flavor.
- Can I make this in a large dish? Yes, simply double the recipe.
- How long does it keep? Enjoy within 3 days when refrigerated.
Japanese Matcha Rice Flour Sponge Cake with Healthy Pumpkin Frosting
This Vegan Matcha Rice Flour Cake introduces you to the world of Japanese baking ingredients. Okara, a byproduct of tofu production, lends a delicate creaminess to the cake. Kanten, a traditional gelling agent, adds structure to the sweet kabocha paste topping. Kabocha, a Japanese pumpkin, imparts its subtle sweetness to this allergen-free delight, making it an ideal treat for a broader audience. Enjoy the unique blend of flavors, traditions, and health benefits of these Japanese ingredients.
- 100g Rice Flour
- 100g Okara (Soy Pulp)
- 1 tbsp Matcha Powder
- 2 tsp Baking Powder
- 200ml Soy Milk
- 40ml Canola Oil
- 60ml Maple Syrup
- A Pinch of Salt
- 1/8 slice of Kabocha Squash (Japanese Pumpkin)
- 1 cup Water
- 1-2 tbsp Maple Syrup (for Kabocha Paste)
- 2g Kanten (Agar-Agar)
About the Ingredients:
- Okara (Soy Pulp): Okara, a byproduct of tofu production, is the creamy residue left after soy milk is extracted from soybeans. It adds a soft and velvety texture to the cake, making it an excellent alternative to dairy products. Okara is known for its nutritional benefits and its ability to act as a binder in recipes. *If you cannot find Okara, you can substitute it with silken Tofu.
- Kanten (Agar-Agar): Kanten is a traditional Japanese gelling agent derived from seaweed. In this recipe, Kanten is used to create the kabocha paste topping. It provides a firm yet smooth consistency, giving the dessert an appealing texture. Kanten is recognized for its gelling properties and is a popular ingredient in Japanese cuisine.
- Begin by toasting the Okara or bake it in an oven at around 120°C for 6-8 minutes. Boil the kabocha squash, removing seeds and skin, and cut it into small pieces until soft.
- In one bowl, sift and combine rice flour, Okara, baking powder, and matcha powder. In a separate bowl, mix soy milk, canola oil, maple syrup, and a pinch of salt. Add this wet mixture to the dry ingredients and gently fold until well combined.
- Pour the batter into a prepared mold and bake in a preheated oven at 160°C for about 22-25 minutes.
- Prepare the kabocha paste: In a pan, place the boiled kabocha squash, water, and 1-2 tablespoons of maple syrup. Simmer on low heat while mashing it until it becomes a paste.
- Once the cake is baked, let it cool. Mix kanten with the kabocha paste and combine well. Pour this mixture over the cake and allow it to set at room temperature.
- You can use a food processor for the flour mixture to achieve a finer texture.
- You can also experiment with different fillings like sweet potato or red bean paste instead of kabocha.
- Substitute maple syrup with rice syrup if preferred.
Matcha Mochi Mochi Daifuku
Daifuku, a beloved traditional Japanese sweet, is a delightful confection loved for its soft and chewy texture. The name "Daifuku" directly translates to "Great Luck," and these delectable treats are believed to bring good fortune. Daifuku consists of a tender outer layer made from glutinous rice flour called "mochi," which gives them their signature ‘mochi mochi’ texture. In our recipe today, we are making a vegan version of Daifuku, making sure it is extra ‘Mochi-Mochi’ in texture, with a touch of delightful Matcha flavor and green color.
What Does "Mochi Mochi" Mean?
"Mochi mochi" is a Japanese term utilized to portray a delightful, chewy, and pleasingly elastic texture. It's frequently employed to characterize foods that exhibit a soft, doughy, and slightly stretchy consistency. The quintessential embodiment of "mochi mochi" is mochi itself, a key component of Daifuku, celebrated for its delightful chewiness. To provide a broader perspective, some non-Japanese foods sharing the "mochi-mochi" quality include Korean Tteokbokki, British crumpets, Italian gnocchi, and Taiwanese boba pearls.
Ingredients (Makes Approximately 4 Daifuku):
- 80g glutinous rice flour (shiratamako)
- 30g organic cane sugar
- 90ml water
- 1 teaspoon matcha powder
- Sweet red bean paste (store-bought or homemade)
- Potato starch or cornstarch (for dusting)
- In a bowl, lightly combine the glutinous rice flour, organic cane sugar, and matcha powder.
- Gradually add water to the dry mixture in three parts, stirring well after each addition.
- Steam the mixture for about 10 minutes using a steamer or other steaming method, ensuring that the mixture is evenly steamed throughout by flipping it if needed.
- After removing the steamed mixture, knead it lightly and divide it into four equal portions before it dries out.
- Flatten one portion into a round shape, and place sweet red bean paste in the center.
- Gently pinch the edges together, enveloping the sweet red bean paste inside the mochi dough.
- Shape it into a round and smooth daifuku.
Bonus tip: You can create cocoa-flavored Daifuku by substituting cocoa powder for matcha powder.
Daifuku is frequently served to the guests as a delightful accompaniment during traditional Japanese tea ceremonies. So, if you are seeking a vegan Wagashi to serve during your Matcha Tea ceremony, this could be the perfect choice!
Vegan and Gluten-free scones with Matcha and Azuki beans
If you were looking for a dessert that can accompany a bowl of Matcha, as well as English High Tea, you might have found it in these delectable scones. With no dairy or eggs involved, they are a perfect vegan option, as well as being gluten-free. It also features two traditional Japanese ingredients that are a match made in heaven – Azuki beans and Matcha.
What are Azuki Beans (Japanese Red Beans)?
Azuki beans, known as "azuki" (小豆) in Japanese, are a staple ingredient in traditional Japanese cuisine, particularly in various wagashi (traditional sweets). They're featured in iconic wagashi like Anmitsu, Yōkan, Dorayaki, and Taiyaki.
Symbolic Meaning of Azuki in Japanese Cuisine:
In Japanese culture, azuki beans symbolize positive energy, sweet beginnings, warding off evil, and fertility/prosperity. They're used in celebrations, rituals, and special occasions to convey good luck and well wishes. Therefore, we thought that it is quite fitting to make this recipe for celebrating a day like World Vegan Day!
Why use Rice Flour for making Scones?
Rice flour is an excellent choice for making scones, especially if you're looking for a gluten-free alternative. It imparts a delicate, slightly crumbly texture to the scones, making them a delightful treat for those with dietary restrictions. Additionally, rice flour pairs wonderfully with the matcha and azuki flavors in this recipe, creating a harmonious blend of tastes.
Ingredients (Makes Approximately 8 Scones):
- 90g of Pastry-Grade Rice Flour (A)
- 10g of Potato Starch or Tapioca Flour (A)
- 1 tsp of Baking Powder (A)
- 10g of Almond Powder
- 2g of Matcha Powder (About 1 scant teaspoon)
- 1 tbsp of Soy Milk
- 40g of Unripe Banana
- 20g of Coconut Oil, Vegetable Oil, or Rice Oil
- 20g of sugar
- Approximately 10g of Soy Milk or Water (for adjusting dough consistency)
- A small amount of Vanilla Extract or Essence
- 30g of Cooked Red Beans
- A pinch of salt
- Place parchment paper on a baking sheet. If you're using coconut oil, melt it using a hot water bath at around 50°C (122°F).
- Sift and Preheat: In a bowl, combine Pastry-Grade Rice Flour (A), Potato Starch (or Tapioca Flour, A), and Baking Powder (A). Preheat the oven to 170°C (about 338°F) before completing the dough.
- Matcha Mixture: Mix 2g of Matcha Powder with 1 tbsp of Soy Milk until well combined.
- Mash the Banana: Cut the unripe banana into bite-sized pieces and mash it with a fork.
- Add Sugar: Add sugar to the mashed banana and mix well.
- Incorporate Oil: Add the oil (coconut, vegetable, or rice oil) and mix thoroughly.
- Add Flavor: Gradually add a pinch of salt, the Matcha mixture, and a little vanilla extract or essence, mixing them one by one.
- Integrate Almond Powder: Add the almond powder to the mixture.
- Combine with Dry Ingredients: Add the mixture of flour ingredients (Pastry-Grade Rice Flour, Potato Starch, Baking Powder) and mix it gently with a spatula.
- Add Azuki Beans: Mix in the cooked Azuki beans.
- Adjust Dough Consistency: If the dough appears powdery and doesn't come together, gradually add soy milk (or water) one spoonful at a time to adjust the consistency.
- Shape the Dough: On a clean surface, shape the dough into a circular form with a thickness of about 2 centimeters.
- Cut Into Wedges: Use a sharp knife to divide the dough into 8 equal parts, ensuring they can be easily separated.
- Bake: Arrange the wedges on a baking sheet and place them in the preheated oven at 170°C (about 338°F) for 20-23 minutes.
- Cover with Foil: If they start to brown too quickly, cover them with aluminum foil. If needed, use two pieces of foil connected together.
- Baking Complete: The scones are done when they have baked to perfection. Place them on a rack to cool.
- Storage: After they have cooled, wrap them and store them at room temperature. If you don't plan to consume them within a day, consider freezing them.
- For Frozen Scones: Once thawed naturally, you can reheat the scones by wrapping them in foil and using a toaster. They will taste delicious.
- Finishing Touch: For a moist texture, drizzle honey or maple syrup over the scones.
As we wrap up our journey through these enticing matcha-infused vegan recipes, we hope you're as inspired as our matcha-enthusiast friend who ignited this culinary adventure! Whether you're drawn to the deep Umami of Matcha or the vibrant green hues it adds to your dishes, there's no doubt that Matcha is a versatile and delightful ingredient for your plant-based kitchen. These recipes have explored the fusion of Japanese traditions with global cuisine, bringing the best of both worlds to your table.
We'd love to hear about your matcha cooking experiences! Please feel free to share your thoughts, questions, and your own matcha-infused creations in the comments, through emails, or on our social platforms. Let's continue to explore the endless possibilities of Matcha together, one delectable dish at a time.
Happy cooking, Matcha lovers! 🍀👩🍳👨🍳🎉
P.S. If you liked the recipes in this article, and would love to explore more recipes using Matcha and other Japanese green tea, I will recommend you to consider getting a copy of this book: