Matcha with Red Bean Pudding + Matcha Cookie

Matcha with Red Bean Pudding + Matcha Cookie   ( 抹茶紅豆布丁 +  抹茶曲奇餅 )

This dessert and cookies full of matcha’s fragrant, and I did talk about matcha’s health benefit in the previous post ( link with matcha powder information ) already. You can click in the highlight  and find out.

Matcha with Red bean /Adzuki Bean Pudding

Matcha with Red bean /Adzuki Bean Pudding

*Matcha with Red Bean/ Adzuki Bean paste Pudding

Ingredient:          ( can make 4 little milk bottles )

For the  Red bean pudding:

  •   75g Plain Red Bean paste/ Adzuki Bean paste, without oil,     ( 紅豆茸 )
  •   37ml Water
  •   4g Konjac Jelly Powder     ( 蒟蒻果凍粉 )
  •   4g Sugar

For the Matcha pudding: 

  •   100ml Milk/ soya milk/ almond milk
  •   3160ml Water
  •   6g Konjac Jelly Powder         ( 蒟蒻果凍粉 )
  •   35g Sugar
  •   4g Matcha powder          ( 抹茶粉 )
Matcha with Red Bean/Adzuki Bean Pudding

Matcha with Red Bean/Adzuki Bean Pudding

Mehtod: 

For the Red bean pudding: 

  1. Put plain red bean paste, water, jelly powder and sugar into a saucepan over low heat, mix with a spatular until all incorporated and smooth, let the sugar melted as well, off heat. Put the mixture through a sieve to make it smoother. Spoon into the milk bottles, let it cool down and chill in the fridge until set.

For the Matcha pudding: 

  1. Put the milk, water, jelly powder, sugar and matcha powder into a saucepan over low heat, work with a hand whisk to make sure  the matcha powder was dissolve into the liquid, bring to the boil and off heat, Put the mixture through a sieve, same way as the red bean pudding. Spoon over the set red bean pudding, chill it until set.
Matcha with Red Bean /Adzuki BeanPudding

Matcha with Red Bean /Adzuki BeanPudding

Note:

  • This cold dessert can make it advance and keep in the fridge when it is ready to serve, you  can put a tea spoon of cooked red bean on top and sprinkle with few golden granulate sugar on top to serve. It is so refreshing and the texture such so creamy, smooth!
  • Vegan can enjoy it!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*Matcha Cookie:        ( can make about 30 cookies )

Crunchy Matcha cookies

Crunchy Matcha cookies

I was so surprise when the cookies came out from the hot oven, because I thought it won’t be that good about the colour and the taste.

When they’re cooling down on the rack, I just stared at them and asked myself, may I try it? I knew they’re fatty, because of the butter quantity quite scary to me.  Then I asked my family to try it for me, they just kept eat it and not saying anything, it made me even more nervous. OK, I need to make up my mind, try one then! Ahhh, they’re SO CRUNCHY ( not surprise, butter! ) and the sweet just fine for me ( because I really don’t like too sweet ), even more I found out the green tea/ match’s fragrant, not too overpowering, just right!

Crunchy Matcha cookies

Crunchy Matcha cookies

Ingredient: 

  •   80g Butter, cubed
  •   65g Vanilla sugar or any white sugar
  •   1/2 Egg, beaten
  •   6.5g Matcha powder              ( I only used 4g, the colour are not noticeable, will use 6.5g next time :p )
  •   135g Self-raising flour
  •   23g Ground almond/ almond meal/ almond flour
Matcha Cookies in a stack

Matcha Cookies in a stack

Method: 

  1. Beat the cubed butter with sugar until fluffy,  gradually add the beaten egg, mix well.
  2. Sift all the dry ingredients together and add in the egg mixture, fold all the ingredients together to form a dough, wrap with a piece of cling film, chill in the fridge for about an hour. ( I made it the day before bake )
  3. Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4.
  4. Roll the dough flat and about 0.5cm thickness, use a cookie cutter to cut the shape out, lay on a lined and greased baking tray. Then bake into the hot oven for about 12 to 15 minutes.
  5. Let it cool down on a wire rack before serve. Take care it is hot!
  6. It’s so crunchy and full of matcha fragrant in your mouth.
Crunchy Matcha Cookies

Crunchy Matcha Cookies

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