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 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
Mehtod:
For the Red bean pudding:
- 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:
- 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
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!
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*Matcha Cookie: ( can make about 30 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
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
Method:
- Beat the cubed butter with sugar until fluffy, gradually add the beaten egg, mix well.
- 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 )
- Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 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.
- Let it cool down on a wire rack before serve. Take care it is hot!
- It’s so crunchy and full of matcha fragrant in your mouth.
Crunchy Matcha Cookies
