Despite its vibrant green hue, matcha isn't just for sipping traditional Japanese tea. This finely milled green tea powder adds a striking colour and an invigorating flavour to all kinds of recipes - making it the perfect ingredient for St. Patrick's Day treats!
Green is definitely the first colour that comes to mind for this Irish celebration and matcha's gorgeous emerald shade adds a festive pop to dishes and drinks. Plus, its unique umami notes complement both sweet and savoury flavours beautifully.
So ditch the artificial green food dyes this year and go for an all-natural, antioxidant-packed alternative with matcha powder. These seven matcha recipe ideas are sure to delight kids and adults alike at your St. Paddy's Day party.
Let's raise a matcha-based bites and desserts to having a deliciously green-themed St. Patrick's Day!
Matcha Oreo
Serving 15-20 pcs
Ingredients
- Oreo Double Stuff Sandwich Biscuits: 1 pack
- White Chocolate: 100g
- The Zen Tea Matcha: 4g (we recommend 18- Uji Matcha Intense Green or 01- Emerald Organic Matcha)
- Gold Sprinkles as need
- Rainbow belts as needed
Method
- Chop the white chocolate into small pieces and place in a microwave-safe bowl, microwave at half power for 30mins. Repeat microwave and stirring frequently, until the chocolate has fully melted.
- Sift matcha powder into chocolate, give it a stir until matcha powder all dissolved. Dip the Oreo halfway into the chocolate, dip or shake sprinkles onto the Oreo.
- Decorate a piece of rainbow belt candy and golden sprinkles, set it on a sheet of parchment paper. Let them cool down and set in fridge for at least 30 minutes. Ready and enjoy!
Matcha Chocolate Salami
Serving 1 log
Ingredients
- The Zen Tea Matcha: 5g (we recommend 18- Uji Matcha Intense Green or 01- Emerald Organic Matcha)
- Double Cream: 75g
- White chocolate: 100g
- Chopped Pistachio: 10g
- Rich tea biscuits: 60g
- Small marshmallows: 10g
- Icing sugar: topping as needed
Method
- Chop the white chocolate into small pieces and place in a microwave-safe bowl, add double cream together into the microwave at half power for 30mins. Repeat microwave and stirring frequently, until creamy and smooth.
- sift matcha powder into chocolate, give it a stir until matcha powder all dissolved. Mix in chopped pistachio, crushed rich tea biscuits, and small marshmallows.
- Pour mixture onto a good size Parchment paper, and shape into a salami log. Wrap the log tightly, twisting the ends to squeeze the mixture in. Chill in the refrigerator for overnight at least 6 hours.
- Remove wrap and sprinkle with icing sugar. Cut into slices and ready to serve!
Matcha Snowball Cookies
Serving 12 snowballs
Ingredients
- The Zen Tea Matcha: 7g (we recommend 18- Uji Matcha Intense Green or 01- Emerald Organic Matcha)
- Unsalted Butter: 50g
- Cream cheese: 15g
- Sugar: 18g
- Salt: 0.5g
- Rice flour: 60g
- Corn flour: 6g
- Milk powder: 2g
- Icing Sugar: as needed
Method
- Preheat the oven to 155℃.
- Mix together all dry ingredients in a big bowl.
- Add soften unsalted Butter and cream cheese, mix until becoming a dough.
- Roll 10g a ball and place balls on baking sheets, between small gaps. Bake for 20 to 25 minutes, until tops are slightly cracked and bottoms are golden.
- Remove from oven, transfer to wire cooling racks to cool down completely. Enjoy the fluffy soft cookies!
Matcha Nougat Bites
Serving 20 bites
Ingredients
- The Zen Tea Matcha: 6g (we recommend 18- Uji Matcha Intense Green or 01- Emerald Organic Matcha)
- Unsalted Butter: 50g
- Small Marshmallow: 140g
- Milk powder: 8g
- Ritz original cracker: 130
- Goji Berry: 50g
- Chopped pistachio: 30g
Method
- Melt Unsalted butter in a large non-stick saucepan over low heat. Add the marshmallows and cook gently until they are completely melted. Add milk powder and matcha powder, stirring constantly until all blended. Take the pan off the heat and immediately add roughly crushed crackers and Goji Berry, mixing lightly until all well coated.
- Prepare a baking tray or tin with parchment paper, dust over milk powder, put the mixture into the tray, and put another parchment paper on the top, press it down into the corners, and shape the thickness about 2 cm. Flatten the top. Let it cool down and set.
- Cut it to the bite size and enjoy!
Matcha Cupcakes
Serving 15-20 pcs
Ingredients
Cupcakes
- The Zen Tea Matcha: 10g (we recommend 18- Uji Matcha Intense Green or 01- Emerald Organic Matcha)
- Egg white: 2
- Egg yolk: 2
- Plain flour: 280g
- Baking powder: 9g
- Salt: 2g
- Unsalted butter: 180g
- Sugar: 350g
- Vanilla extract: 10g
- Milk: 200g
Frosting
- The Zen Tea Matcha: 7g (we recommend 18- Uji Matcha Intense Green or 01- Emerald Organic Matcha)
- Cream cheese: 300g
- Unsalted butter: 150g
- Icing sugar: 150g
- Matcha: 6g
- Vanilla extract: 2g
- A pinch of salt
Method
Cup Cake
- Sift together matcha, flour, baking powder, and salt in a medium bowl. In a separate large bowl, cream together softened butter and sugar until light and fluffy. Add in vanilla and the 2 egg yolks, mix until combined. Add the dry ingredients and milk to the creamed mixture. Mix until just combined. Do not over-mix. Beat egg whites in a large bowl until soft peaks. Fold in egg whites with creamed mixture. The batter should not be thin.
- Put batter in a prepared paper-lined muffin pan. Filling batter slightly more than halfway. Preheat the oven 175℃ for 20-25 minutes. Use a toothpick through the centre of the cupcake. It should come out clean. Bake off more if there is the leftover batter. Place on the cooling racks to cool down completely.
Frosting
- In a medium bowl, cream together cream cheese and butter until smooth. Sift the confectioner's sugar and matcha powder on top, then mix until well-combined. Make sure your unsalted butter is at room temperature, beat butter for a few minutes to loosen it. Sift Icing sugar and matcha powder, Add in the butter, and beat until smooth.
- Add in the cream cheese and vanilla, beat it until no lumps beat out and it's smooth and thick. pipe on the cupcakes and decorate as you wish.
Matcha Amaretti
Serving 20 pcs
Ingredients
- The Zen Tea Matcha: 7g(we recommend 18- Uji Matcha Intense Green or 01- Emerald Organic Matcha)
- Almond Powder: 200g
- Sugar: 180g
- Salt: 1g
- Egg White: 60g
- Lemon Juice: 6g
- Icing Sugar: as needed
Method
- Preheat the oven to 155℃. Mix together almond flour, sugar, matcha, and salt until even. In a large bowl beat the egg whites and lemon juice until soft peaks. Add beaten egg whites and dry ingredient mix and stir until mixture forms a soft dough.
- Use a small scoop to portion dough, roll into small 1 inch balls. Roll the balls in powdered sugar. Place balls on baking sheets, between 1-inch gaps.
- Bake for 30 to 35 minutes, until tops are cracked and bottoms are golden. If you like crunchier, you can give them an extra 5 minutes but be careful tops may begin to become brown too.
- Remove from oven, transfer to wire cooling racks to cool down completely. Enjoy with a cup of matcha!
Enjoy your matcha cooking, and may it bring you a moment of serenity and joy with your family. Don’t forget to share with us your creations: tag us on Instagram @thezentea