I love any food that is flavored with green tea (matcha). In fact, I have shared recipes that used this pleasant smooth tasting powder. Some of the said recipes are matcha green tea sugar cookies, green tea banana, matcha green tea smoothie, green tea cupcake, matcha ice cream and the most popular one, white chocolate green tea cookies. I love green tea so much that I decided to add this flavor to one of the popular Filipino snacks, puto. The first time I made this matcha green tea puto, I used 1 tablespoon of the green tea powder. The puto came out green but the taste of match was faint. The second try was much better, I used 1 ½ tablespoons of the green tea powder and used less sugar.
- Cake flour – binds all the ingredients together and gives the puto its soft, tender texture.
- Sugar – adds a bit of sweetness
- Baking powder – gives volume
- Green tea powder (matcha) – gives the puto its green color and green tea flavor
- Salt – enhance the flavor of the other ingredients
- Water –give the batter consistency and add shelf life
- Egg whites – just like the baking powder, gives volume
- Fresh milk – adds tenderness, flavor and moisture
HOW TO MAKE MATCHA GREEN TEA PUTO:
To make this matcha green tea puto recipe, first sift together the dry ingredients: cake flour, sugar, baking powder, green tea powder and salt. Next, beat the water, egg whites and fresh milk on low speed for 5 minutes. Then. add the sifted dry ingredients to the liquid ingredients and blend until smooth. Pour the batter into the lightly-greased mini muffin pan and bake for 5 to 7 minutes. The result is 36 pieces of mini green tea puto that are savory and delicious- with just the right hint of green tea matcha flavor and green color.
Matcha Green Tea Puto
- 1 ¾ cup cake flour
- ¾ cup sugar
- 2 tbsp baking powder
- 1 ½ tbsp green tea powder (matcha)
- ¼ tsp salt
- 1 ½ cup water
- 2 egg whites
- ¼ cup fresh milk
- In a bowl, sift together the cake flour, sugar, baking powder, green tea powder and salt. Set aside.
- In another bowl, combine the water, egg whites and fresh milk. Using a hand mixer (or stand mixer), beat the mixture at low speed for 5 minutes.
- Add the sifted dry ingredients and blend until smooth.
- Strain the batter into another bowl to ensure there are no lumps.
- Lightly brush a mini muffin pan with vegetable oil. Fill muffin pan ¾ full with the batter.
- Steam the puto on high heat for 5-7 minutes or until a toothpick inserted in the center of the puto comes out clean.
- Carefully remove the muffin pan from the heat and allow to cool at least 30 seconds before removing the puto from the muffin pan.