I do love green tea and I’m always ready to try dessert recipes containing matcha powder (matcha green tea is use in Japanese Tea ceremony). This tea works beautifully with white chocolate and almond but this recipe makes steamed cake called Mushipan in Japan.
As I used whole sugar (I feel less guilty eating sweets made with whole sugar!), my cakes have kind of a look from the seventies!
But it’s delicious!
You have to eat them the day you made them as they won’t be as good when they dry out.
3 tsp matcha tea powder
2 tsp baking powder
1 egg lightly beaten
100 ml raw milk
4 tbsp rapadura, muscovado or whole cane sugar
4 tbsp of olive oil (choose a fruity one)
Line 6 round tin with papercups of use cupcake silicone mould.
Preheat your steamer (or the pan on which you’ll add you steam basket). The water has to be really hot when you add the cakes in the basket.
In a bowl, mix the flour, the matcha tea, the baking powder and a pinch of salt.
In another bowl, whisk the egg with the milk, the sugar and the olive oil.
Mix the dry ingredients with the wet ones but don’t overwork the dough.
Divide the dough into the 6 papercups and put the tins in the basket of your steamer. Cook for 8 to 10 minutes.
Check if it’s done with a skewer or a knife. The blade has to come out clean.
Take the tin out and leave to cool for about 10 minutes before you eat it.
You can replace wheat flour with rice flour or almond meal.
You can replace cow milk with any vegan one but I love coconut and rice.
It’s not possible to make green tea powder at home but for another tea cake, you can infuse green tea leaves in the milk warmed at 60°C for 10 minutes. Filter the milk before using.