Tuesday, September 7, 2010
Ingredients (for 1 drink):
1 1/2 tablespoons uncooked tapioca pearls
1 serving concentrate matcha syrup (or any flavor of tea or coffee you want)
milk and ice according to concentrates directions
1 giant bubble tea straw
1. Boil 2 cups of water in a small saucepan. Add the tapioca pearls and reduce heat. Cover and cook for 5 minutes. Drain and set aside.
2. Add matcha syrup to glass and mix with milk according to directions.
3. Gently add tapioca pearls.
4. Add ice and straw.
Monday, August 16, 2010
I am reviewing a recipe that one of my awesome friends sent me via FB. The original recipe is posted Nibble Dish by Winnie and this recipe is yummy! The Matcha and Chocolate Swirl Cake is pretty straight forward, anyone can make this recipe. A major problem that I had with this recipe was the lack of salt. I'm from the mindset that every recipe needs a little bit of salt, so I added 1/4 teaspoon to my recipe. So I did modify the recipe a tad. Another issue that I came across was the dump method of mixing, I think it would be easier actually to mix the wet ingredients first and then mix with the dry ingredients.
All in all, these are quite good! Winnie does state it well, you really should eat these with some milk or unadorned tea because they are a little sweet but oh so good~
Thursday, August 5, 2010
Wow time goes by so fast! These past two weeks have been a blur... School's been a little busy, my daughter is becoming more busy and this blog has been on the back burner... But not forgotten!! The other day, my Japanese ex-boyfriend sent some matcha caramels. Morinaga Matcha Caramels have a rich matcha flavor, but are not creamy, maybe because matcha powder has a tendency to make things a little dry. So these are a little dry.
I wouldn't classify these as an indulgence, so they may be good when on a diet. All in all tasty but not my favorite. 3/5 stars
Sunday, July 25, 2010
Matcha Marble Pound Cake:
recipe adapted from the www.latarinegourmande.com's "White Chocolate and Matcha Tea Marbled Cake" recipe.
Ingredients for 1 small loaf:
Butter 120 grams
Eggs 3 large
Sugar 150 grams
All-Purpose Flour 180 grams
Baking Soda 1 teaspoon
Salt A pinch of Salt
Matcha 1.5 Tablespoons
Pure Vanilla Extract 1 teaspoon
Preheat oven to 350 F
1. Melt butter.
2. Beat together eggs and sugar until light white in color with a mixer.
3. Shift together the flour and baking soda. Add this gradually to the egg mixture manually with a whisk.
4. Add the butter and salt. Thou roughly mix.
5. Divide batter in 1/3 and 2/3.
6. Add the matcha powder to 1/3. Add the vanilla extract to the other.
7. Grease the small loaf pan and add half of the vanilla mixture.
8. Pour the matcha batter on top and cover with remaining vanilla batter.
9. Take a fork or knife and slide through the pan in order to create the "marbled" effect.
10. Bake in over for about 50 minutes or a inserted toothpick comes out clean.
Let the cake cool for 10 minutes and remove it from the pan. You can enjoy this cake with tea or coffee or some milk. A friend told me that this would go good with ice cream. Maybe matcha ice cream??
Monday, July 19, 2010
recipe translated and modified from the original: http://cookpad.com/recipe/882212
Ingredients for 4 small bowls or cups
Whole Milk 500cc
Matcha Powder 2 tablespoons
Sugar 40 grams
Gelatin 10 grams or about 2 packets
Water 3 tablespoons
1. Soften the gelatin with the water and set aside.
2. In a small saucepan, heat half of the milk, all of the sugar and matcha powder until hot. Stir continually.
3. Add the gelatin mixture and disolve.
4. Take off the heat and add remaining milk and stir.
5. Pour into cups or bowls and refrigerate until firm.
Enjoy whipped cream or ice cream!
Saturday, July 17, 2010
Indigo Tea Co.
1501 Riverwood Drive
Burnsville, MN 55337
1501 Riverwood Drive
Burnsville, MN 55337
Hours: Mon-Sat 9am to 6pm and Sundays 10am to 5pm
Wednesday, July 14, 2010
Houji-cha Tea Latte For One
Water 80 cc
Houji-cha 2 teaspoons
Sugar 1 teaspoon (or to taste)
1. Boil water and steep houji-cha for one minute.
2.Mix together milk and sugar and bring to an almost boil.
3.Remove strain houji-cha leaves into a mug.
4. Stir in milk and froth a little if you want to.
I added a little more sugar and it was too sweet for me, so I think a little sugar goes a long way in this latte.