by Tea Master Daniela Cubelic
One day while making Matcha tea, it occurred to me that it had a similar texture to icing sugar & I wondered how well the two would combine. It look less than 60 seconds to prepare & the answer is… marvellously! Many creations have since been dusted with delicious Matcha Icing Sugar. Use it on pancakes, waffles, crepes, yogurt, ice cream, cookies, pudding, chocolate truffles, cakes, or as a coating for candy (including Tea Cough Drops). You can also make gourmet almond, macadamia, pine or other nut mixes by coating nuts with it. See my recipe for Matcha Almonds (a great study snack) as they may help with mental focus. During the holiday season Matcha Icing Sugar is an easy way to dress up desserts with a festive green flair, but the verdant green colour magically always seems to look pretty & feel “in season”, regardless whether it’s spring, summer, fall or winter.
I love beautiful things, but I pack a lot of activities into a day & so when I’m baking, being able to do something quickly is very appealing. Thus before long, I began reaching for Matcha Icing Sugar instead of making frosting most of the time.
Matcha Icing Sugar has more advantages than I realized when I began using it. Matcha lends the icing sugar a deeper, more complex, slightly nutty flavour which pairs very well with vanilla, chocolate or fruity desserts. The slight bitterness of the Matcha acts as a beautiful counterpoint to sweets.
Matcha is an umami taste, which means it can round out other flavors & provides a compelling, satisfying taste to foods, along with a slightly savoury note.
It’s also a tasty way to sneak some goodness & anti-inflammatory, alkaline power into desserts. Matcha is nutrient dense, high in antioxidants & it also contains an abundance of the amino acid l-theanine, which is simultaneously calming, but also aids mental focus. Often when we are craving sweets, we are actually looking for some comfort, soothing & stress-relief. The Matcha is there for you to do just that!
MATCHA ICING SUGAR
gluten-free, dairy-free & vegan
This is so quick to prepare, that I usually make it up by the tablespoon so I don’t have more than I need. Matcha loses its freshness rapidly through exposure to air, (which also will affect the antioxidants as well as the colour which will turn more yellowish rather than bright green), so it’s best to use it up within a few days of making it.
The ratio of Matcha to icing sugar will depend on how much you enjoy the taste of Matcha. If you are a die-hard Matcha lover, you may want to go as high as equal parts icing sugar & matcha. Otherwise, a range of 3–4 parts icing sugar to 1 part Matcha provides a nice balance of flavour. If you’re unsure, start by making a tiny amount & with a higher proportion of icing sugar to tea. Then add a bit more Matcha & keep tasting & adding Matcha until it’s just as you like it.
1 tablespoon icing sugar
½ teaspoon of Matcha
1. Measure icing sugar & matcha in a bowl. Stir lightly to mix.
2. Put a teaspoon or two of the powdered mixture into a strainer or sieve. Hold it over whatever item you are dusting with Matcha Icing Sugar. Stir continuously with a spoon while the mixture is in the strainer or sifter, & it will blend the two together more finely. Move the strainer or sifter back & forth over the items you are dusting to coat evenly.