This post was inspired by a collaboration I did with Senbird Tea, a small business out of New York that hopes to share the goodness of tea with others. They partner with local farms in Japan who use traditional farming methods, like hand picking tea leaves, in order to deliver a premium product with an elevated quality that you can truly taste.
I had the opportunity to try out their ceremonial matcha powder, and I decided to incorporate it into some matcha mochi beignets that I made! When I first opened the matcha I was immediately hit by the sweet, earthy fragrance of it and was honestly shocked by how bright green this matcha powder was.
Without a doubt, I already knew that this was good quality matcha and, after tasting some it, I can honestly say this is some of the best matcha that I’ve had and would highly recommend it (would also recommend using it as a drinking matcha in order to fully appreciate the subtle notes and flavor of it!)
You can check out Senbird’s matcha powders and other wonderful teas at this affiliate link and even get 15% off your purchase when you enter my promo code “butfirstboba” at the time of check out!
Because of how amazing this matcha was, I really wanted to try to bring out it’s full flavor in something that I was making, so I decided to add it to the beignet dough that I was frying, dust the beignets with some more matcha powder, and then serve them with a side of matcha cream sauce! If this isn’t matcha overload, I don’t know what is.
These beignets stray a bit away from the traditional beignets that are known for having an out-of-this-world, light and airy texture, and instead have much more of a chew to them. They’re still relatively light and airy, but the addition of Mochiko and tapioca flour to the mix help to give them more of a chew and bite. They’re not exactly mochi, nor are they beignets anymore, so they’re now mochi beignets!
Ingredients
Matcha Cream Sauce
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tbsp matcha powder*
- 1/4 cup boiling water
- 2 teaspoons cornstarch
Matcha Powdered Sugar
- 1/2 cup powdered sugar
- 2 tsp matcha powder*
Matcha Mochi Beignets
- 1 and 1/2 cup all purpose flour
- 1/3 cup Mochiko
- 2 tbsp tapioca flour
- 1 cup whole milk
- 1 tsp instant yeast
- 1 large egg
- 1 tbsp melted butter
- 2 tbsp granulated sugar
- 1 tbsp matcha powder*
- pinch of salt
You can check out Senbird's matcha powders and other wonderful teas at this affiliate link and even get 15% off your purchase when you enter my promo code "butfirstboba" at the time of check out!
Instructions
Matcha Cream Sauce
- In a small bowl, mix together the matcha powder and cornstarch
- Add in the boiling water and mix until both of the powders have dissolved
- Pour the heavy cream into a small saucepot and heat over medium heat
- Add in the sugar and mix
- Then pour in the matcha/cornstarch slurry and continue to heat for another 5-10 minutes or until the sauce has slightly thickened
- Remove from heat and transfer to a small bowl and allow to cool in the fridge (it may look watery now, but it will thicken up further as it cools)
Matcha Powdered Sugar
- Sift the powdered sugar and matcha powder together into a small bowl
Matcha Mochi Beignet
- In a small bowl, sift together the all purpose flour, Mochiko, tapioca flour, matcha powder, and yeast
- In a large bowl, combine the milk, egg, melted butter, sugar, and salt
- Slowly add in the dry ingredients from the small bowl, into the large bowl, mixing until the dough comes together
- Knead the dough for another 5-10 minutes until it is nice and smooth (it may still be a bit sticky and wet at this point)
- Transfer the dough to a well oiled bowl and cover with a damp towel
- Allow it to proof at room temperature for 1.5-2 hours or until doubled in size
- Pour oil into a large pot, until 1-2 inches of the pot is covered and heat over medium heat
- Generously dust a workspace with flour and pour the dough out onto it
- Cover the top of the dough with more flour
- Roll out the dough into a rectangle that's about 1/4 inch thick
- Cut 2.5 inch squares out of the dough
- Once the oil has reached 360F, begin the fry the beignets
- Add in only a couple pieces of dough at a time, cooking each side for 1 minute before flipping
- Once both sides are cooked and the beignet is golden brown all over, drain over a wire rack
- Generously dust the hot beignets with matcha powdered sugar and serve hot for best texture and eating experience!! (remove the matcha cream sauce at this time and use for dipping)
6 comments
Just made them tonight and they came out amazing. So light and fluffy. Perfect amount of matcha and the sauce was so good! Thank you
Wow! I’m so glad you were able to try out the recipe and that you liked them!!
These look amazing! I really want to try them, but I’d prefer not to fry them… do you think it would be possible to air fry them instead? If so, do you have any recommendations on how?
Hmm I’m honestly not too sure; I don’t have an air fryer myself so I haven’t been able to experiment and see if these can be air fried 🙁 but if you end up trying it let me know how they go!!
Great blog you ave her but I was curios if you knedw of any user discusaion foruums that
cover thhe same topiccs taslked about iin thiss article?
I’d really love to be a part off group wheee I caan get suggestions from other knowledgeable people that share tthe same interest.
If you havge anyy suggestions, please let me know.
Thanks a lot!
Hi, super excited to make these for an upcoming Mardi Gras/Lunar New Year fusion party but I’m thinking of leaving the matcha out. Do you think I need to replace the 1tbsp of matcha powder in the dough with something else? Thank you!