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<YouTube url="https://www.youtube.com/watch?v=zvgOd-2hzXY" />

Please note we are using half the quantity that Chef RV mentioned in his video.

## The Magic of Chicken Teriyaki

When it comes to tantalizing the taste buds with a blend of sweet and savory, nothing beats the magic of Chicken Teriyaki. This classic Japanese dish has found its way to the hearts (and kitchens!) of food enthusiasts worldwide. Known for its glossy finish and rich, umami-packed flavor, it's a dish that promises to transport you to the vibrant streets of Tokyo without needing a passport.

## Key Ingredients: The Backbone of the Dish

To recreate Chef RV's recipe, you'll need:

- 1 cup or 120g pineapple juice, pear or apple juice
- 1 cup or 120g soy sauce
- 1/2 cup or 50g brown sugar
- 1/2 cup or 60g oyster sauce
- 1 tablespoon white vinegar
- 1/4 teaspoon black pepper
- 1 tablespoon minced garlic
- 1.5 tablespoons minced ginger
- 500g chicken breast, cut into bite-sized chunks
- Oil for shallow frying

Note: we are using only half the amounts that Chef RV mentioned in his video.

## Brewing the Magic: The Cooking Process

1. To make the marinade, combine pineapple juice, soy sauce, brown sugar, oyster sauce, vinegar, pepper, garlic, and ginger in a blender. Blend until smooth.
2. Marinate the chicken chunks with half of the marinade or just enough to soak the chicken. Marinade for up to 2 days or minimum 30 minutes before cooking.
3. Thicken the remaining sauce over a pan by boiling it for around 5 minutes. The sugar will caramelise and will slightly thicken the sauce.
4. Heat the oil and shallow fry the marinated chicken breast until golden. Alternatively, use a grill or even bake in the oven.
5. Serve with rice or egg noodles, green onions, buttered cabbage, and the thickened sauce.

## The Perfect Sidekicks: What to Serve with Chicken Teriyaki

Chicken Teriyaki shines when served with rice or egg noodles. The silky texture of the noodles or the fluffy rice soaks up the teriyaki sauce, making every bite a gastronomical delight. Pair it with some crunchy buttered cabbage and freshly chopped green onions for that extra zing.

## Nutritional Breakdown: All about Balance

A single serving of this recipe (approximately 100g) provides:

- Calories: 165
- Carbohydrate Content: 10g
- Cholesterol Content: 55mg
- Fat Content: 4g
- Protein Content: 20g
- Saturated Fat Content: 1g
- Sodium Content: 950mg
- Sugar Content: 8g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

Note that these values are estimates only and should not be used for medical or dietary requirements.

## Ingredient Substitutes: Make It Your Own

Can't find some of the ingredients? Fear not! Here are some possible substitutes:

- Soy Sauce: Tamari or coconut aminos can be used for a gluten-free alternative.
- Oyster Sauce: Hoisin sauce or a mixture of soy sauce and brown sugar can do the trick.
- Pineapple Juice: Apple or pear juice can add a similar fruity sweetness.

## Cooking Tips and Tricks

- For a more pronounced flavor, marinate the chicken overnight or even up to 2 days.
- Cut the chicken breasts into equally sized pieces to ensure they cook all at the same time.
- Cook the sauce over medium heat to prevent it from burning.
- Shallow fry the chicken breasts without overcrowding them in the pan.
- Use a non-stick pan for even cooking and easy cleanup.
- Do not over fry the chicken breasts to ensure they don't end up chewy or tough.

## Some Ingredient Substitutes

- Instead of using pineapple juice, feel free to substitute apple juice or pear juice.
- We don't use sake, mirin, or specialty soy sauce in this recipe to make it accessible and easier for everyone to cook.
- Instead of using chicken breast, feel free to use bone-in chicken like chicken thighs.

## What Are The Serving Suggestions For Chicken Teriyaki?

Chicken teriyaki is perfect with some steaming hot rice with a side of buttered cabbage.

Alternatively, cook some egg noodles and mix with a some oyster sauce, then serve with buttered cabbage.

## What Makes This Different From Other Chicken Teriyaki Recipes?

- We are not using any mirin or sake or any other specialty ingredients usually found in Japanese cuisine.
- We are using pineapple juice instead of honey or plain sugar. Some other recipes also call for pear juice or apple juice.
- We are not using any thickening agents like cornstarch or flour to thicken our sauce. We just reduce the sauce to make it naturally thicker.

## FAQs

### What Makes Chicken Teriyaki Tasty

Chicken Teriyaki is unique due to its distinct flavor profile that combines sweet, savory, and tangy elements in one dish. The glossy finish of the teriyaki sauce also gives it a visually appealing look.

### Can I Use Chicken Thighs Instead of Breasts?

Absolutely! In fact, chicken thighs are often juicier and more flavorful than breasts. However, they may take a bit longer to cook.

### How Long Should I Marinate the Chicken?

For the best results, marinate the chicken overnight. If you're in a hurry, a minimum of 30 minutes should do the trick.

### What If I Don't Have a Blender for the Marinade?

No problem! Simply whisk the ingredients together until they're well combined. The marinade might have a slightly chunkier texture, but it will still be delicious.

### Can I Store Leftover Chicken Teriyaki?

Yes, you can! Store it in an airtight container in the fridge for up to 4 days. Reheat it over medium heat on the stove, adding a splash of water if necessary to thin the sauce.


This is a Filipino version of the Japanese classic using pineapple juice to sweeten the teriyaki sauce. Serve with rice or noodles with butter cabbage.

Chef RV Chicken Teriyaki


## What is Japanese Cheesecake?

Japanese Cotton Cheesecake is a delightful fusion of the rich and creamy texture of traditional cheesecake with the light, fluffy consistency of a soufflé. Often called "cotton" cheesecake because of its airy, melt-in-your-mouth texture, this dessert has gained worldwide popularity for its delicate, cloud-like experience.

Originating in Japan, this cheesecake variation is less sweet than its American counterpart and puts a unique spin on the classic dessert. Made with cream cheese, eggs, sugar, and other basic ingredients, the Japanese Cotton Cheesecake recipe incorporates whipped egg whites into the batter, giving it its signature light and fluffy texture.

## Ingredients for Japanese Cotton Cheesecake

To make this fabulous dessert, you'll need the following ingredients:

- 200g cream cheese
- 50g unsalted butter
- 80g granulated sugar
- 5 large eggs, separated
- 48g all-purpose flour
- 16g cornstarch
- 1/4 tsp salt
- 96ml whole milk
- 3/4 tbsp lemon juice
- 3/4 tsp vanilla extract
- 1/4 tsp cream of tartar

## Substitutes for Uncommon Ingredients

- Cream of tartar: Use 1/2 tsp lemon juice or vinegar as a substitute.

## Let's Get Cooking: A Step-by-Step Guide

### Prepare the Batter

1. Melt cream cheese and butter in a microwave stirring after every 30-second burst. Once melted, let it cool down.
2. Sieve in the flour, cornstarch, and salt, then mix with the cream cheese mixture, followed by milk, egg yolks, lemon juice, and vanilla extract. Mix well to combine.
3. In another bowl, beat the egg whites and cream of tartar until foamy. Gradually add sugar, and continue beating until stiff peaks form.
4. Gently fold the egg white mixture into the cream cheese mixture in three parts, being careful not to deflate the whites.

### Baking the Cheesecake

1. Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
2. Place the pan in a larger baking dish and fill it with hot water halfway up the sides of the pan. This water bath will help ensure even cooking.
3. Bake for 1 hour and 10 minutes on a pre-heated oven at 160C or 320F, or until the top is golden brown and the cake has set.
4. Remove from the oven, let it cool completely, and refrigerate for at least 4 hours or overnight.

## Tips and Tricks for the Perfect Cotton Cheesecake

- Always measure ingredients accurately using a food scale rather than using measuring cups.
- Ensure the bowl used for beating egg whites is clean and dry.
- Use room temperature ingredients to ensure a smooth batter.
- Sift dry ingredients to avoid lumps.
- Be gentle when folding egg whites to avoid deflating the batter.
- Don't open the oven door during baking to prevent sudden temperature changes.

## Side Dishes to Complement

Pair your cheesecake with a refreshing green tea or a cup of aromatic coffee. For those looking to elevate the dessert experience, consider serving with a scoop of matcha or vanilla ice cream.

## Nutritional Breakdown

For those mindful of their dietary intake, here's a quick glance at the nutritional content of our fluffy Japanese Cotton Cheesecake for each 100g:

Calories: 350 kcal per serving
Carbohydrates: 25g
Sugars: 18g
Protein: 8g
Total Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 200mg

Remember, these values are approximate and can vary based on specific ingredients and preparation methods. It's always a good idea to consult with a nutritionist or use a detailed nutrition calculator if you have specific dietary concerns.

## FAQ: Your Cotton Cheesecake Questions Answered

### How do I prevent my Japanese Cotton Cheesecake from deflating?

To prevent deflation, avoid opening the oven door during baking, and let the cheesecake cool down gradually after baking. Also, be sure you whip the eggs only until stiff peaks and not any further.

### Can I make this cheesecake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is gluten-free.

### Can I use an electric mixer for the batter?

Yes, you can use an electric mixer, but be careful not to overmix the batter to prevent deflating the egg whites.

### Can I add fruit or other toppings to my Japanese Cotton Cheesecake?

Absolutely! You can add fresh fruit, a fruit compote, or even chocolate shavings as a topping for your cheesecake.

### How long does this cheesecake last in the refrigerator?

You can store your Japanese Cotton Cheesecake in the refrigerator for up to 5 days in an airtight container.

### How is Japanese Cheesecake different from regular cheesecake?

Japanese Cheesecake is lighter due to the inclusion of beaten egg whites and has no crust. Its texture is a blend of cheesecake and sponge cake.

### Can I use a different type of cheese?

While cream cheese is ideal, mascarpone or ricotta can be used, but the flavor will vary.

### Why did my cheesecake crack?

High temperatures or the absence of a water bath can cause cracks. The water bath ensures even baking and moisture.

### How can I achieve the perfect fluffiness?

The key lies in the egg whites. Ensure they're beaten to the perfect soft-medium peak stage for an airy cheesecake.


Master the art of making Japanese Cotton Cheesecake with our recipe using 200g of cream cheese. Read along for tips, tricks, and a comprehensive guide.

Japanese Cotton Cheesecake


## The Magic Behind the Crunch

When we think of Prawn Tempura, we often imagine a light, crispy batter enveloping a juicy prawn.

The secret to achieving this perfect crunch lies in the batter's consistency and the frying technique.

Unlike traditional methods where the prawn is battered and then fried, some chefs, like those in Tokyo, pour the tempura batter directly into the fryer.

This unique method creates a puffy and crispy layer around the prawn, giving it that signature layered crunch.

## Ingredients

### Meat / Vegetables

- 1 Kilo of Prawns
- Sliced vegetables as desired

Feel free to use any other meat or vegetable you would like

### Tempura Batter

- 250 grams cake flour
- 250 grams cornstarch
- 500 grams ice cold water
- ½ tsp. iodized salt
- 1 tsp. sugar
- 4 tsps. baking powder

Adjust the quantity as needed

## Tempura Sauce

- 250 grams Kikkoman soy sauce
- 250 grams water
- Splash of mirin
- Sugar, as needed
- Grated ginger
- Grated daikon (radish)

Adjust the quantity as needed

## Method

### Crafting the Perfect Batter

1. In a bowl, mix cake flour, cornstarch, iodized salt, sugar, and baking powder.
2. Slowly add the ice cold water to the dry mixture, ensuring the consistency resembles that of crepe batter. It should be thick but runny.
3. Remember, the key to a light and crispy tempura is a cold batter. Toss in a few ice cubes to maintain its chill.
4. Avoid over-mixing. Aim for a slightly lumpy texture, which contributes to the batter's lightness when fried.

### Frying to Perfection

1. Heat oil in a deep frying pan.
2. Immerse prawns into the batter and ensure they're well-coated.
3. Deep fry the prawns until they achieve a golden-brown hue.
4. For an authentic dipping experience, mix Kikkoman soy sauce, water, mirin, sugar, grated ginger, and grated daikon. Adjust the seasoning to your preference.

## Serving Suggestions

Prawn Tempura pairs wonderfully with a tangy tamarind dip or a light soy-based sauce. Consider serving it alongside a fresh green salad or steamed jasmine rice for a complete meal.

## Substitutes for the Global Kitchen

- If Kikkoman soy sauce isn't available, any high-quality soy sauce will suffice.
- No need to add Mirin if you do not have it
- In the absence of daikon, regular radishes can be grated and used.

## Tips and Tricks for the Best Tempura

- Maintain the oil temperature between 340-360°F (170-180°C) for optimal frying.
- Test the temperature of the oil by dropping some batter into the pan. The batter should gently bubble away while frying.
- Do not over-crowd the pan when frying to ensure the oil temperature does not drop too much.
- If the tempura batter doesn't adhere well to the prawns, spoon some additional batter onto the frying prawn. This acts as a binder.

## Nutritional Information

Based on a serving size of 100 grams:

- Calories: 220
- Carbohydrate Content: 25g
- Cholesterol Content: 70mg
- Fat Content: 7g
- Protein Content: 12g
- Saturated Fat Content: 1.5g
- Serving Size: 100 grams
- Sodium Content: 500mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 5g

Note that these values are estimates could vary significantly depending on the meat or vegetables used.

## FAQs

### Why is my tempura not crispy?

The temperature of the oil and the consistency of the batter play crucial roles in achieving the perfect crispiness. Ensure the oil is hot enough and the batter is cold and slightly lumpy.

### Can I use other seafood or vegetables with this batter?

Absolutely! This versatile batter works wonderfully with other seafood like fish or squid, and even vegetables like bell peppers and sweet potatoes.

### How do I store leftover tempura?

Place the leftovers in an airtight container and refrigerate. Reheat in an oven to retain the crispiness.


Let's make some super easy Tempura with Chef RV's Prawn Tempura Recipe. Feel free to substitute any meat or vegetable you like with this versatile batter.

Chef RV Prawn Tempura


## Unraveling the Magic of Milk Bread Rolls

Milk Bread Rolls, a staple in many Asian bakeries, is known for their soft, fluffy texture and subtly sweet taste. These heavenly rolls are a perfect addition to your breakfast table, or a midday snack that pairs delightfully with a cup of tea or coffee.

## What Makes Milk Bread Rolls So Special?

The secret to these rolls' irresistible allure lies in a simple yet ingenious technique called 'Tangzhong', a water roux method that yields a light, fluffy and moist bread. The use of sweetened condensed milk further enhances the flavor, creating a delightful treat that will make you the star baker of your home.

## Ingredients

- 300g bread flour
- 140ml whole milk
- 7g or 1 packet instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 80g sweetened condensed milk
- 60g unsalted butter
- 1 large egg

## Method

### Tangzhong Preparation

To kick things off, we need to prepare the Tangzhong. This involves combining about 30g or 1/4 cup of the flour with the milk in a saucepan. Stir continuously over medium heat until it slightly thickens and the temperature reaches around 65C or 150F. Once done, cover with a lid and let it cool at room temperature.

### Laying The Foundation

Here's a neat trick to ensure your baking success: Make sure all your ingredients, especially the eggs and butter, are at room temperature (about 30C or 86F). This helps the dough to combine more effectively.
Next, combine the remaining flour, Tangzhong, condensed milk, yeast, and sugar in a food processor equipped with a dough hook and mix until combined.

### Working the Dough

It's time to get your hands dirty! Add the salt and butter and continue to knead until the dough becomes elastic. You'll know you've hit the sweet spot when the dough forms an almost thin film without breaking when stretched. This kneading process will take around 20 minutes, depending on your machine.

### Rise

Let the dough rise for about 4 hours or overnight at room temperature until it doubles in size.

### Shaping the Rolls

After the dough has risen, punch it down and start forming balls weighing 50g. Dust with flour, then arrange in a baking tin lined with parchment paper. Let these rise for another 1-2 hours or longer until they double in size.

### Baking to Perfection

Brush the rolls with a beaten egg before baking them at 170C or 340F for around 20 minutes or until they turn a beautiful golden brown.

## Possible Ingredient Substitutes

Can't find all the ingredients? No worries, here are some possible substitutes:

- Bread Flour: You can substitute bread flour with all-purpose flour, but remember that bread flour gives the rolls a fluffier texture due to its higher protein content.
- Sweetened Condensed Milk: In case you don't have sweetened condensed milk, you can use a combination of milk and sugar.

## Serving Suggestions for Milk Bread Rolls

Milk Bread Rolls are versatile and pair well with a variety of dishes. They can be enjoyed with a smear of butter, dollop of jam, or a slather of cream cheese for a delightful breakfast. You can also turn them into sliders, or serve them alongside a hearty bowl of soup or stew for a comforting meal.

## The Nutritional Breakdown

Given the each servig of a 50g roll:

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 15mg
- Fat Content: 5g
- Protein Content: 4g
- Saturated Fat Content: 3g
- Sodium Content: 120mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g

Remember, nutrition can vary based on the specific brands of ingredients used, so be sure to check the labels on your products.

## Tips and Tricks for Perfect Milk Bread Rolls

Here are a few tips to ensure your Milk Bread Rolls turn out perfect every time:

- Temperature is key when making Tangzhong. Make sure it reaches around 65C or 150F.
- Always let your dough rise in a warm environment around 30C or 86F. If your kitchen is cold, it may take longer for the dough to rise.
- When forming the rolls, ensure they are of equal size for even baking.
- The rolls are done when they have a beautiful golden-brown color. But don't just rely on the color; tap the top of the roll. If it sounds hollow, they're done.

## Top Tips and Secrets for the Perfect Milk Bread Roll

- Use instant yeast - saves you time for blooming and ensures your yeast is alive!
- Keep all ingredients at room temperature
- Keep milk at 30 degrees Celsius. Any hotter and the yeast will die!
- Be sure to test for the consistency of the dough after kneading. Look out for the window pane effect.
- Do not store the bread in temperatures over 30 degrees Celsius or the yeast will die!
- Use a thermometer to measure the temperature. Luke warm and room temperature is cooler than you think.

## FAQs

### Why Use Instant Yeast

I have bought so many cans of (non-instant) yeast. Since I don't bake bread often, I would end up not using the can of yeast for a couple of months.

Because of this, the yeast has a high probability of dieing. Using instant yeast avoids all of this hassle. Because instant yeast is individually packaged, it will always stay fresh.

### What Makes this Bread So Soft?

More liquid! The more liquid you are able to put into your dough, the softer your bread will be. The dough will be very sticky because of the amount of liquid, but if you use a stand mixer with a dough hook, it should not be a problem, plus it makes the whole process easier!

### What is Tangzhong?

Tangzhong is just a mix of flour and water that is cooked until it thickens. The word Tangzhong is Japanese but the same process is done throughout the world.

### Why Use Tangzhong?

Flour can absorb more liquid when heated compared to being in room temperature. Before using your Tangzhong, be sure it is in room temperature, not exceeding 30 degrees Celsius.

### How to Make Tangzhong

1. Combine 1 part flour and 5 parts water by weight. Stir until no lumps occur.
2. In a saucepan, heat the flour and water mixture until 60 degrees Celsius. Continue stirring to ensure nothing sticks at the bottom of the pan.
3. Take the mixture out of the heat and let it cool to room temperature or not exceeding 30 degrees Celsius before incorporating with the yeast.

### How Long Should I Let the Dough Rise?

Depends on how hot or cold your room is. The colder the room, the longer it will take for the dough to rise. The warmer the room, the quicker. You can let your dough rise in the fridge overnight. Be sure to leave at room temperature before shaping.

For the first rise, the amount of time can be as much as a day.

For the second rise, try not to leave the dough to rise for too long or the dough will be too fluffy and will lose its shape.

### How long do the milk bread rolls stay fresh?

The rolls stay fresh for about 2-3 days when stored in an airtight container at room temperature.

### Can I freeze the milk bread rolls?

Yes, the rolls freeze well. Just ensure you wrap them properly to prevent freezer burn. When ready to eat, thaw them at room temperature and warm them up in the oven.

### What can I serve with milk bread rolls?

Milk bread rolls are versatile. They can be served with butter, jam, or cream cheese for breakfast. They can also be turned into sliders, or served alongside soup or stew.


Let's make some soft, fluffy and absoluetly delicious milk bread rolls perfect as a side dish or a snack.

Easy Milk Bread Rolls


## Delightful Ingredients

For the best Matcha Cookies experience, gather the following ingredients:

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## Kat and Alec's Match Cookies Method

1. Preheat your oven to 350°F or 180°C. Line your baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together the flour, sifted matcha powder, baking soda, baking powder, and kosher salt.
3. Cream together butter, granulated sugar, and brown sugar until smooth and fluffy. Add the vanilla extract and egg and mix until blended perfectly. Scrape the sides of the bowl to ensure every bit is combined.
4. Gradually mix in the dry ingredients until they're just combined. Avoid over-mixing!
5. Scoop out the dough to form cookie balls of about 1.7 tablespoons each or around 24 pieces. Gently roll each dough ball in the sugar bowl until covered and place them onto the prepared baking sheets. Leave a little space between each cookie to give them room to expand a bit.
6. Bake for 8 to 10 minutes, until they look soft in the middle and the edges turn slightly golden. Let them rest for 5 minutes on the cookie sheet then transfer to a cooling rack.

## Tips and Tricks

The couple have the following suggestions for the best results.

- Use soft butter, not melted. Apprently this helps to make the cookie soft and chewy.
- They recommend using brown sugar to add moisture and to keep the cookies soft and chewy.
- Ensure to keep the cookies the same size so they bake all at the same time.
- Avoid over-mixing - a fairly standard suggestion.
- Bake using single pans on the middle rack for even cooking.
- Finally, cool down the cookies before storing the cookies to avoid moisture from ruining the texture of the cookies.

## Ingredient Alternatives

Kat and Alec have the following ideas for ingredient substitutions.

- Gluten free flour for those of us who have gluten-free requirements.
- Using vanilla bean paste for a richer vanilla flavour.
- Hijicha powder or roasted green tea poweder - such an insteresting flavour to try!
- Add white chocolate chips or toffee bits for more sweetness, but avoid semi-sweet chocolate chips as they will overpower the matcha flavour.
- Miso glaze - mix together 1/2 cup powedered sugar, 1 teaspoon milk, 1/2 teaspoon white miso paste and 1/4 teaspoon vanilla extract. Mix well then glaze once the cookies cool.
- Roll the dough in a mix of 1/2 cup sugar with 1 teaspoon cinnamon instead of plain sugar.

## Nutritional Breakdown

For a serving size of about 41 grams per cookie:

- Calories: 175
- Carbohydrates: 23g
- Cholesterol: 27mg
- Fat: 8g
- Protein: 2g
- Saturated Fat: 5g
- Serving Size: 41g
- Sodium: 156mg
- Sugar: 13g
- Trans Fat: 1g
- Unsaturated Fat: 3g

Please note these values are estimates only.

## Frequently Asked Questions

### Why is my matcha cookie not green enough?

Matcha powder's quality plays a significant role in the color of your cookies. The brighter the green, the higher the quality. However, baking can also darken the color.

### Can I use green tea bags instead of matcha powder?

It's not advisable. Matcha powder and green tea have different textures and flavors. The powder gives a more concentrated flavor, which is what we want in our cookies.

### Why did my cookies not flatten?

This could be due to the dough being too cold. Try letting it rest at room temperature for a while before baking.

### Can I freeze the dough for later use?

Absolutely! Just wrap it tightly in plastic wrap and freeze. When you're ready to bake, let it thaw in the refrigerator overnight.

### Is there a vegan alternative for this recipe?

You can use plant-based butter and replace the egg with a flax egg for a vegan version of these matcha cookies.

You can read the full blog post [here](https://theheirloompantry.co/matcha-cookies/).


Let's take a look at Heirloom Pantry's recipe for matcha cookies. Soft and chewy centers with lightly crisp exterior baked in lower temperatures.

The Heirloom Pantry Matcha Cookies


## Soft and Chewy Matcha Cookies

I love soft and chewy chocolate chip cookies. I also love Asian food and flavours. So when I saw these matcha white chocolate chip cookie recipe, I just had to try them!

Matcha mixed with white chocolate brings together the earhiness and bitterness of matcha together with the sweetness of white chcolate.

I also did an experiment to find out what is the most optimal temperature and baking time for these cookies to achieve a good color, crack, texture and chewiness. I will share this with you on a separate blog post.

For now, let's see how to make these Matcha Chocolate Chip Cookies.

## Ingredients

- 250 grams (2 cups) all-purpose flour
- 30 grams (2 ½ tablespoons) matcha green tea powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 226 grams (1 cup) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 grams (1 cup) white chocolate chips

## Method

1. In a medium-sized bowl, sift together the flour, matcha powder, baking powder, and salt.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
4. Gradually incorporate the dry ingredients into the wet mixture, stirring until a smooth dough forms.
5. Gently fold in the white chocolate chips.
6. Divide into 9 parts and roll into balls and then chill in the fridge for at least 2 hours or until firm.
7. Preheat your oven to 340°F (170°C) and line two baking sheets with parchment paper.
8. Bake the cookies for 20 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

## Tips and Tricks

- To enhance the matcha flavor, use a high-quality, finely ground matcha powder. You can also simply add more matcha powder to your taste.
- Gently fold in the dry ingredients to avoid overmixing, and stop mixing as soon as the dough comes together.
- Taste the dough before cooking and adjust the sugar and/or matcha as needed.
- Ensure to chill the dough before baking to prevent the cookies from melting too much.
- To add a more nutty flavor, you can also brown the butter before using it in the dough. Be sure to cool down the butter before using!

## Ingredient Variations and Substitutions

Try these alternative ingredients to achive different flavour variations.

- Replace matcha powder with 3 tablespoons of finely ground cocoa powder for a chocolate twist.
- Swap white chocolate chips for semi-sweet chocolate chips or dried cranberries for added depth of flavor.
- Add some nuts like macadamia, wallnuts or sliced almonds for an even more crunchy texture.

## Nutritional Information

Based on a serving size of around 100 grams, these cookies provide approximately:

- Calories: 475 kcal
- Carbohydrate Content: 58 grams
- Cholesterol Content: 70 milligrams
- Fat Content: 25 grams
- Protein Content: 6 grams
- Saturated Fat Content: 15 grams
- Sodium Content: 200 milligrams
- Sugar Content: 30 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 7 grams

## Frequently Asked Questions

### How should I store my Matcha White Chocolate Chip Cookies?

Keep the cookies in an airtight container at room temperature for up to a week.

### Can I freeze the dough for future use?

Absolutely! Tightly wrap the dough in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the refrigerator before baking.

### What if I don't have parchment paper?

You can use a silicone baking mat or lightly grease the baking sheets with butter or non-stick cooking spray.

### Can I make these cookies gluten-free?

Yes, you can! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check the label for any additional adjustments that might be needed.

### How do I ensure consistent matcha flavor in my cookies?

For accurate measurements, use a kitchen scale to weigh the matcha powder. If a scale is unavailable, sift the matcha powder before measuring it with a tablespoon to prevent lumps and ensure consistency.


Learn how to make these earthy and sweet matcha white chocolate chips cookies and bring a unique taste of Asia to your palette!

Japanese Recipes

Chef RV Chicken Teriyaki

Japanese Cotton Cheesecake

Chef RV Prawn Tempura

Easy Milk Bread Rolls

The Heirloom Pantry Matcha Cookies

Matcha White Chocolate Chip Cookies