Mix Matcha – Sift 6g of matcha powder into a bowl and whisk it with 60ml of milk untill smooth and free of lumps.
Sweeten – Add 1g of sugar syrup to the mixture. (May adjust the sugar level according on your own taste. Whisk again until fully combined.
Prepare Milk – In a separate cup, add 100ml of fresh milk/soy milk and some ice.
Combine – Slowly pour the matcha mixture over the iced milk.
Traditional Matcha
Sift Matcha Powder – Seived 3g matcha powder
Add Hot Water – 120ml water (About 70’C hot)
Whisk – Using chasen to whisk together the powder and water until Smooth and no lump. Whisk vigorously in a “W” or “M” motion. Continue whisking until the matcha is frothy with small bubbles on the surface.
Once well mixed and frothy, you can indulge your matcha.
Matcha Burnt Cheese Cake
Cream Cheese -400g
Sugar – 140g
Egg -3
Matcha Powder – 15g
Whipping Cream – 250ml
Corn Starch (optional)
To Start
Beat the cream cheese and sugar until smooth, and add the eggs, one at a time.
In separate bowl, whisk the corn starch and matcha powder together.
Add the whipping cream slowly into the batter.
Pour the mixture into cream cheese batter and mix well until no lumps.
Transfer all the batter into 6inch cake tin slowly, and preheat oven 220C
Beat the cream cheese and sugar until smooth, and add the eggs, one at a time.
In separate bowl, whisk the corn starch and matcha powder together.
Add the whipping cream slowly into the batter.
Pour the mixture into cream cheese batter and mix well until no lumps.
Transfer all the batter into 6inch cake tin slowly, and preheat oven 220C.
Grease a small saucepan lightly (medium to low heat). Transfer the according pancake size into the pan. Cook until small bubbles rise appear on the pancake surface, Flip and cook on another side. (Repeat with remaining batter).
