Matcha is a powdered green tea that is rich in antioxidant compounds due to its special cultivation method. Traditionally, the tea bushes are covered with bamboo mats to shade the leaves from direct sunlight, therefore producing higher amounts of amino acids, chlorophyll and theanine. Matcha is known for its vibrant color and unique, bitter taste. Matcha is low-calorie and fat-free. Compared to other green teas, matcha is relatively high in caffeine.

Consumption of matcha green tea is regarded as an effective dietary intervention to promote cognitive function. Studies also suggest that it has cardioprotective effects. Matcha green tea may also aid in lowering blood glucose levels.

Try this matcha mochi recipe:

1 box (16 oz.) mochiko flour
2 cups white granulated sugar
1 tsp baking powder
4 Tbsp matcha powder (ceremonial grade)
1 can (12 oz.) coconut milk
1 tsp pure vanilla extract
2 cups water

1) Preheat a conventional oven to 350 degrees.
2) Thoroughly coat a 9-by-13-inch pan with avocado oil spray or just line the pan with parchment paper instead.
3) In a mixing bowl, add the mochiko flour, sugar, baking powder and matcha powder, then blend well.
4) In another mixing bowl, whisk the coconut milk, vanilla extract and water together.
5) In the dry ingredients bowl, make a gaping hole in the middle of the ingredients. Pour the liquid ingredients in the hole, then incorporate everything together with a spoon spatula. Whisk well until smooth, then pour the batter into the well-greased pan.
6) Cover securely with foil.
7) Bake for one hour.
8) When done, a toothpick inserted into the mochi should exit dry with few to no crumbs.
9) Let mochi cool completely.

Optional: Sprinkle the mochi lightly with matcha powder for enhanced matcha flavor. Cut with a plastic knife when ready to serve. (Yield: 24 squares)

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