3 Easy Ways to Make Perfect Matcha Desserts: Instant Pot, Induction Cooker, and Air Fryer

Name: Matcha Batter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 egg (tamago); 1/4 cup sugar (satō); 1 tbsp matcha powder (matcha-ko); 1/2 cup all-purpose flour (mugi-ko); 1/2 tsp baking powder (bēkingu paudā); 1/4 cup milk (gyūnyū); vegetable oil for frying (abura)

How to Make Smooth, Lump-Free Matcha Batter Using the Instant Pot’s Sauté Function

Use your Instant Pot’s sauté function to gently heat milk and whisk in matcha powder for a smooth, lump-free batter. The precise temperature control ensures you get the perfect consistency without the risk of over-heating.

How to Gently Mix Matcha Batter on an Induction Cooker for a Velvety Texture

Use the induction cooker's even heat distribution to mix your matcha batter over low heat, ensuring the mixture doesn’t scorch. This is particularly useful if you're incorporating ingredients like butter or cream to create a velvety batter.

How to Bake Delicious Matcha Cookies and Cakes in the Air Fryer with a Crispy Edge

After preparing the matcha batter, use the air fryer to bake matcha-infused treats like cookies or cakes. Preheat your air fryer to 350°F (175°C) for a quick and evenly cooked dessert with a delightful crispy edge.

Tips and Suggestions on Matcha Batter

Choosing the Right Matcha Powder

Pitfall: Using low-quality matcha can result in a bitter or flat flavor in the batter.

Tip: Always choose high-quality ceremonial-grade matcha for a rich, smooth flavor. Lower-quality culinary matcha can lead to a less vibrant color and flavor.

Sifting the Matcha Powder

Pitfall: Clumps in the batter can ruin its texture and appearance.

Tip: Sift the matcha powder before adding it to the batter to ensure smoothness and even distribution, preventing any lumps or uneven color in the final product.

Balancing the Sweetness

Pitfall: Too much sugar can overwhelm the matcha flavor, while too little can make the batter taste too bitter.

Tip: Adjust the sweetness according to your personal taste. A small amount of honey or vanilla can help balance the matcha’s natural bitterness without overpowering it.

Achieving the Right Consistency

Pitfall: A batter that is too thick can result in heavy, doughy treats, while a batter that is too thin can lead to soggy results.

Tip: Aim for a thick yet smooth consistency that holds its shape but isn’t too stiff. If the batter is too thick, add a small amount of liquid (milk or water) until you achieve the desired consistency.

Frying at the Correct Temperature

Pitfall: If the oil is too hot or too cold, it can lead to burnt or undercooked batter.

Tip: Heat the oil to around 350°F (175°C) for a crispy exterior and cooked-through interior. Use a thermometer to ensure the right temperature.

Avoid Overmixing the Batter

Pitfall: Overmixing the batter can result in a dense, tough texture.

Tip: Gently fold the ingredients together until just combined to maintain a light and airy texture in the final product.

Serving Suggestions and Presentation

Pitfall: Poor presentation can make even the best batter seem unappetizing.

Tip: Serve your matcha batter creations with a light dusting of powdered sugar or a drizzle of sweet syrup. Garnishing with matcha leaves or a few berries can elevate the dish’s look and flavor.

Classic Matcha Batter Recipe

                        Ingredients
                        1 egg (tamago)
1/4 cup sugar (satō)
1 tbsp matcha powder (matcha-ko)
1/2 cup all-purpose flour (mugi-ko)
1/2 tsp baking powder (bēkingu paudā)
1/4 cup milk (gyūnyū)
vegetable oil for frying (abura)

                    

                        Instructions
                        In a mixing bowl, beat egg and sugar together until frothy.
Add matcha powder and mix well.
In a separate bowl, combine flour and baking powder. Mix well.
Slowly pour the flour mixture into the egg mixture, stirring constantly and alternating
                                with milk until the batter becomes smooth and few lumps remain.
Heat vegetable oil in a deep pan or wok.
Dip your desired ingredients into the batter, making sure to cover each piece well.
Carefully place the battered pieces into the hot oil and fry until golden brown and
                                crispy, or bake at 350°F for 10-15 minutes until slightly browned.
Use a slotted spoon to remove the matcha treats from the oil or baking sheet and drain
                                on a paper towel.
Serve hot or cold as is, or top with your desired toppings.

                    

Cooking Time

Preparation Time 10 min

Cook Time 10 min (frying) 15 min (baking)

Total time 20 min (frying) 15 min (baking)

                        Nutrition Facts
                        Calories: 200
Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 28 g
Fiber: 0 g
Sugar: 12 g
Protein: 3 g

                    

Traditional Matcha