Skip to content

Type what you have

Cook with

green tea powder ×
Matcha-Berry Swirl Smoothie
Breakfast

Matcha-Berry Swirl Smoothie

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine spinach, 1 cup orange juice, peaches, pineapple, 1 halved banana, and green tea powder in a blender; blend until combined. Pour smoothie into a glass.
  2. 2 Rinse out the blender.
  3. 3 Combine 1 cup orange juice, raspberries, strawberries, and 1 halved banana in the blender; blend until combined. Pour berry smoothie into a separate glass.
  4. 4 Combine smoothies by pouring them at the same time from opposite sides of the serving glass.

By FullLeafTea

Green Tea Kasutera (Green Tea Bread)
Breakfast Japanese

Green Tea Kasutera (Green Tea Bread)

4.5

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
  2. 2 Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
  3. 3 Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By yznl

Matcha Green Tea Bread
Breakfast Asian

Matcha Green Tea Bread

4.5

Prep
30 min
Cook
30 min
Total
195 min

Instructions

  1. 1 Whisk flour, 1 tablespoon plus 2 teaspoons sugar, green tea powder, yeast, and salt together in a bowl; make a well in the center. Pour in ½ cup plus 2 tablespoons milk and beaten egg; mix until a soft dough forms.
  2. 2 Turn dough out onto a lightly floured work surface. Knead until dough becomes smooth and is no longer sticky, about 5 minutes. Knead and mix 1 tablespoon plus 2 teaspoons butter into dough; continue kneading until dough is smooth and elastic and no longer sticks to the work surface, about 15 minutes.
  3. 3 Smooth dough into a ball; place in a bowl. Cover with plastic wrap; let dough rise until doubled in volume, about 1 hour. Lightly grease a loaf pan.
  4. 4 Transfer dough onto a work surface; punch down to remove accumulated air. Lightly flour work surface; roll dough into a large rectangle slightly wider than the length of the loaf pan and as long as possible using a rolling pin. Roll dough tightly, Swiss-roll style. Pinch dough to seal the seam tightly. Place rolled dough, seam-side down, into the prepared pan; cover pan with plastic wrap. Let dough rise until it fills 80-percent of the pan, 45 to 60 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until golden brown, 30 to 35 minutes.
  7. 7 Immediately remove bread from the pan; transfer to a wire rack to cool completely before slicing, about 30 minutes.

By kat

Matcha Pancakes
Breakfast American

Matcha Pancakes

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Whisk together flour, matcha, baking powder, and salt in a large bowl. Make a well in the center of mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla to the well. Whisk batter briefly until just a few small clumps of flour remain. Add chocolate chips; stir again briefly.
  2. 2 Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles rise to the surface and burst, about 1 minute. Flip and cook until the edges are lightly golden brown, about 1 minute more. Repeat with remaining batter.

By Aiya America

Matcha Green Tea Pancake
Breakfast American

Matcha Green Tea Pancake

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place matcha powder in a bowl and slowly add boiling water while whisking continuously until tea is frothy and matcha is fully incorporated. Refrigerate or set aside to cool.
  2. 2 Mix milk, melted butter, and vanilla extract together in a large mixing bowl. Beat egg into the wet ingredients.
  3. 3 Mix flour, sugar, salt, and baking soda together in a bowl. Sift into another bowl.
  4. 4 Whisk cooled tea mixture into the milk mixture. Add sifted flour mixture to the milk mixture and mix batter thoroughly.
  5. 5 Heat a lightly buttered frying pan or griddle over medium heat, but do not let it smoke. Pour 1/4 cup batter into the pan and cook until small bubbles are visible near the center of the pancake, 1 to 3 minutes. Flip and cook on the second side 1 to 3 minutes more.

By Brian Bower

Green Tea Shortbread Cookies
Dessert

Green Tea Shortbread Cookies

4.7

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Place a sheet of parchment paper or plastic wrap on a work surface and dust with flour. Line a baking sheet with parchment paper.
  2. 2 Beat butter in a bowl using an electric mixer until fluffy, about 3 minutes. Add 3/4 cup sugar and continue beating until mixture is lighter in color, about 2 minutes more.
  3. 3 Mix flour, green tea powder, and salt together in a separate bowl; gradually add to creamed butter mixture, beating on low speed until dough sticks together. Roll dough to 1/4-inch thickness on the floured parchment paper; cut into 2-inch cookies or bars. Roll remaining dough and cut into more cookies until all the dough is used. Refrigerate for 10 minutes.
  4. 4 Carefully transfer cookies to the prepared baking sheet. Sprinkle sugar over each cookie.
  5. 5 Bake in the preheated oven until firm and barely starting to turn golden, about 15 minutes. Cool completely.

By w

Neli's Green Tea Ice Cream
Dessert

Neli's Green Tea Ice Cream

5.0

Prep
10 min
Cook
5 min
Total
105 min

Instructions

  1. 1 Combine milk and cream in a saucepan over low heat. Slowly stir egg yolks, sugar, and green tea powder into milk mixture until green tea powder is dissolved, avoiding liquid coming to a boil, about 5 minutes. Strain mixture into a bowl and cool to room temperature, at least 30 minutes.
  2. 2 Pour milk mixture into an ice cream maker and follow manufacturer's instructions for ice cream.

By abgoesbuzz

Green Tea Cupcakes
Dessert

Green Tea Cupcakes

3.0

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Line 12 muffin cups with paper liners.
  3. 3 Cream unsalted butter in a mixing bowl with an electric mixer on medium speed until soft and creamy. Gradually beat in sugar, about 1/3 cup at a time, beating until the mixture is fluffy.
  4. 4 Beat in eggs, beating well after each egg; mix in flour and green tea powder until thoroughly combined.
  5. 5 Spoon batter into the prepared muffin cups, filling them about 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out with moist crumbs or clean, 20 to 25 minutes.
  7. 7 Allow cupcakes to cool in muffin tins for 15 minutes before removing to finish cooling.

By sarahcp

Matcha Mousse
Dessert

Matcha Mousse

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Dissolve gelatin in 4 tablespoons hot water in a bowl. Set aside.
  2. 2 Mix brown sugar and egg yolks together in a medium bowl. Set aside.
  3. 3 Heat milk in a saucepan over low heat, about 5 minutes. Stir in gelatin mixture until dissolved, making sure not to overheat milk. Remove from heat. Pour milk mixture into egg mixture gradually, stirring well.
  4. 4 Mix 2 tablespoons hot water and green tea powder together in a bowl. Set bowl of gelatin mixture on top of a bowl filled with ice water; stir matcha paste into mixture as it cools.
  5. 5 Whip heavy cream in a bowl using an electric mixer until firm but not yet forming peaks, about 3 minutes. Add to matcha mixture; stir well until fully incorporated, about 1 minute.
  6. 6 Pour mousse evenly into 8 serving glasses. Chill in the refrigerator at least 2 hours.

By Poe Limkul

Matcha Green Tea Chocolate Chip Cookies
Dessert

Matcha Green Tea Chocolate Chip Cookies

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
  2. 2 Sift flour, matcha, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy.
  3. 3 Mix flour mixture into creamed butter mixture until dough is just blended; fold in chocolate chips using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
  4. 4 Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

By bitterSw33eT

Green Tea Cheesecake
Dessert Asian

Green Tea Cheesecake

4.6

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until smooth. Beat in eggs, green tea powder, and vanilla extract until light and creamy; pour into the prepared crust.
  3. 3 Bake in the preheated oven until center jiggles evenly when cake is lightly shaken, about 25 minutes. Refrigerate before serving, 1 hour.

By SARAHMURRAY

Easy Mochi
Dessert Japanese

Easy Mochi

4.4

Prep
30 min
Cook
5 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Wrap red bean paste in aluminum foil and place in the freezer until solid, at least 1 hour.
  3. 3 Mix glutinous rice flour and green tea powder thoroughly in a microwave-safe bowl.
  4. 4 Stir in water, then sugar; mix until smooth.
  5. 5 Cover the bowl with plastic wrap and microwave for 3 minutes 30 seconds.
  6. 6 Meanwhile, remove red bean paste from the freezer and divide into 8 equal balls. Set aside.
  7. 7 Remove rice flour mixture from the microwave. Stir and heat, covered, for another 15 to 30 seconds.
  8. 8 Dust a work surface with cornstarch. Roll about 2 tablespoons of hot rice flour mixture into a ball. Flatten the ball and place one ball of frozen red bean paste in the center. Pinch and press the dough around the bean paste until completely covered.
  9. 9 Sprinkle with additional cornstarch and place mochi, seam-side down, in a paper muffin liner to prevent sticking.
  10. 10 Repeat Step 6 to make remaining mochi.
  11. 11 Enjoy!

By Katrina

Matcha and White Chocolate Cookies
Dessert

Matcha and White Chocolate Cookies

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 320 degrees F (160 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine superfine sugar, butter, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed, then increase speed and continue to mix until smooth and creamy.
  3. 3 Mix in 1 1/2 cups plus 2 tablespoons flour, matcha, baking soda, baking powder, and salt until combined. Mix in egg and vanilla, gradually lowering the speed setting until everything is evenly incorporated and you get a dough-like texture. Add chocolate chips and mix in evenly.
  4. 4 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool, 5 to 10 minutes more.

By Naoki Matcha

White Chocolate and Matcha Cheesecake Tart
Dessert

White Chocolate and Matcha Cheesecake Tart

1.0

Prep
10 min
Cook
30 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt 1 bar white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
  3. 3 Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Mix in the melted white chocolate, egg, green tea powder, and vanilla extract until creamy. Pour into the graham cracker pie crust.
  4. 4 Bake in the preheated oven until center jiggles evenly when cake is lightly shaken, about 25 minutes. Let tart cool, about 30 minutes.
  5. 5 Bring heavy cream to a boil in a saucepan. Stir in 1/2 bar white chocolate until smooth. Stir in corn syrup and water, in that order. Pour glaze onto the tart; tilt and rotate so glaze coats top evenly. Let rest until glaze is set, at least 15 minutes. Refrigerate until chilled, about 1 hour.

By Elis Hackmann Pereira

Green-Tea Cupcakes
Dessert

Green-Tea Cupcakes

4.2

Prep
25 min
Cook
20 min
Total
120 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 2 Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By muffin_girl

Green Tea Mochi Ice Cream
Dessert Asian

Green Tea Mochi Ice Cream

4.3

Prep
30 min
Cook
5 min
Total
275 min

Instructions

  1. 1 Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
  2. 2 Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
  3. 3 Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.
  4. 4 Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
  5. 5 Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
  6. 6 Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
  7. 7 Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.

By John Mitzewich

Green Tea Cake
Dessert American

Green Tea Cake

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat eggs together in a bowl using an electric mixer on medium speed until doubled or tripled in volume, about 7 minutes. Add sugar, honey, flour, baking powder, green tea powder, and water to eggs, in that exact order, beating 15 to 30 seconds after each addition. Pour batter into a 9-inch round cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

By annie_c

Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing
Dessert

Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
  2. 2 Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
  4. 4 While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
  5. 5 Allow cupcakes to cool completely before icing, about 1 hour.

By Sandra Garth

Green Tea Layer Cake
Dessert Japanese

Green Tea Layer Cake

4.4

Prep
30 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
  2. 2 In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
  3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
  4. 4 To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
  5. 5 To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

By TIRAMISUKI

Green Tea Mousse Cheesecake
Dessert Japanese

Green Tea Mousse Cheesecake

4.5

Prep
20 min
Cook
1 min
Total
441 min

Instructions

  1. 1 Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
  2. 2 Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
  3. 3 Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.

By Erika