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Matcha Daifuku with Red Bean Filling

Daifukumochi, or Daifuku, is a traditional Japanese sweet consisting of an outer layer of mochi stuffed with sweet filling. This time we're making matcha daifuku, which is made of matcha mochi skin with red bean filling. It's extremely easy to make and this recipe uses mostly natural ingredients. It takes no more than 5 minutes and can be made even when you're travelling. No baking required.

Ingredients (making 8 daifuku):
tapioca four (or Mochiko flour): 140g
matcha powder: 10g
cane sugar: 40g
water: 175g
red bean paste to taste

matcha mochi

1. Combine tapioca, matcha powder and sugar together in a microwave-safe bowl

matcha mochi
2. Add water and stir until smooth; there should be no dry powder or clumps
matcha mochi
3. Use Saran Wrap or a microwave-safe lid to cover the bowl
4. Microwave for 1 minute
5. Take it out, stir, and put it back into microwave for another 1 minute
6. Get a cutting board ready, spread plenty of corn flour/icing sugar on it to prevent sticking
7. Carefully remove the bowl from the microwave as it's quite hot. Use a wet spatula to scrape the bowl and transfer the mochi dough onto the cutting board

8. Press the dough until it's about 1/2 inch thick
matcha mochi
9. Cut the dough into 8 pieces; scoop red bean paste, place in the centre of dough,  and roll it into a ball. 

10. Dust with matcha powder/icing sugar if preferred. Best to consume within a day. Do not refrigerate as mochi skin will become hard.

matcha mochi

Other tips:
1. You can replace matcha powder with cocoa powder to make chocolate flavour, or just plain mochi
2. Other fillings such as black sesame, fresh fruits are all good options.
3. You can make red bean paste at home (I use store brand this time as I have no dry red beans at the time). Just cook the dry red bean until soft and drain; put into a blender, add sugar and a bit of water, and blend until smooth. 

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How to make matcha Chinese steamed bun

 A Chinese New Year is approaching; as a most celebrated holiday in China, it’s the time of the year for family gathering and a lot of home cooking. Today we will share a recipe of how to make delicious Chinese steam bun with a healthier twist (matcha!).

This recipe is plant-based with all natural simple ingredients (no baking powder required). 

Ingredients (5 servings):

300g flour, 180ml warm water, 4.5g yeast, 20g of Organic Matcha Everyday grade, 24g sugar 

Step 1: combine sugar and yeast in warm water, stir until fully dissolve and rest for 3 minutes 

Step 2: add the liquid to flour, mix until loosely incorporated

Step 3: Combine the loose flour together into a dough

Step 4: Cover the dough with a damp in a warm environment, let it rise for two hours

Step 5: Dust the surface with with flour, knead the dough to push out the air bubbles until the dough is round and smooth.

Step 6: Divide the dough into 5 portions and knead it to a round ball shape. Optional: add red bean paste to the dough if prefer 

Step 7: On a steamer, fill with cold water, brush some oil or line a damp cloth on the steamer tray, arrange the dough and let it sit for another 5 minutes.

Step 8: Cover the lid, use a large damp towel (large hand towel) to cover the lid, turn the heat on high for about 15 kinutes.

Step 9: Turn the heat to medium when the steam starts to appear for another 15 minutes.

Step 10: Turn off heat and rest for 5 minutes (keep the lid closed)

Step 11: Open the lid and take out the buns (watch out for steam!). Enjoy! 


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How can matcha help with your workout routine?

Is your weekend plan including hitting the gym or other forms of workout routine? Do you want to boost your endurance and energy during workout? Try having a matcha coldbrew or adding matcha to your shake afterwards. Here're a few reasons why matcha is so good for your fitness goals:


Unlike many other sport pills, powder, or energy drinks on the market that may come with many artificial color and flavours, additives or even sugar, matcha is naturally loaded with high antioxidants and all beneficial amino acids and essential nutrients. No fillers!


The antioxidants in matcha have been found to help increase metabolic rate. During a study conducted by the American Journal of Clinical Nutrition, it was demonstrated that the consumption of matcha increased the body’s natural rate of burning calories by nearly 400%!

The gentle caffeine and L-Theanine in matcha can provide you 3 - 6 hours of sustained energy without spike or crush.

Matcha can help reduce the production of lactic acids, of which is the main cause of muscle cramps and soreness. The antioxidants in matcha can help release muscle stresses and reduce inflammation.

For those of you who couldn't afford exercise regularly, matcha can significantly decrease body fat composition and reduce targeted fat in abdominal area. This is great for people mostly sitting all day without enough physical activities during weekdays. Drink it after meal for best result.

With only 1/2 tsp per serving which is about 1g, you're spending less than $1. Why pay for the cost of water and plastic bottle of an energy drink where you can easily make your own 100% all natural energy booster. 

Recommended Usage:
In a 24oz bottle, add 1/2  - 1 tsp (teaspoon not tablespoon) Organic Everyday grade matcha, fill up water to about 3/4 full, shake vigorously 10 - 15 seconds, and enjoy!

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How to Make Matcha Ramen

Matcha powder is so versatile that can be added to many dishes. This year when I went to Japan in June, it was steaming hot; I literally had cold soba/matcha noodles every single day for a whole month - some were from restaurants and some from convenient stores such as 7-Eleven & Lawson. When I'm finally back to Vancouver, I suffer withdrawal of my daily cold matcha noodles! During our trip we learnt how to make ramen from scratch, and now we just add our everyday grade matcha powder making it matcha ramen!

Store-bought noodles often are highly processed and contain additives/chemicals. Making noodles from scratch is not only natural and healthy, it's also super fun!

OK let's get to it:

Noodle Ingredients (serving 2-3):

300g flour of your choice

Salt water (150g warm water + 8g salt)

1 tbsp Whisk Everyday Organic Matcha

Step 1:

how to make matcha ramen noodles

Sift 300g all purposes flour (or wholewheat flour if you prefer), then sift 1 tbsp of Whisk Everyday Matcha for a standout green colour. We did try with some store-bought lower grade matcha powder and the colour becomes yellow/brownish, which is not very appetizing. 

Step 2:

Slowly add salt water to flour a little at a time, and loosely mix them together, then put everything into a large ziplock bag/foodsafe plastic bag. Let it rest for 20min - 1 hour.

Matcha Ramen Noodles

Step 3:

Knead the dough for 10 minutes either by hand or by feet (on top of the plastic bag - it's the traditional way of doing it), the more you knead, the stretchier the noodles are. After kneading, let the dough rest again for 1 hour to overnight. 

matcha ramen noodles

Step 4:

Spread plenty of flour on surface. Roll the dough to 2mm thin.

matcha ramen noodles

Step 5:

Fold the sheet into 4 layers and sprinkle more flour in between.

Step 6:

Cut as thin as possible? then open up and arrange the noodles together.

Now you have your dry matcha noodles! At this stage, you can choose to freeze them for future use, or cook right away!!

Step 7:

Cook them in boiling water for 8 - 9 minutes, take it out, and rinse under cold water thoroughly for 20 seconds or so. I like my noodle stretchy and a bit chewy, so if you like softer noodles, cook 10 - 12 minutes! However try not to overcook.


Soup Base:

So for cold noodles, Japanese people don't typically put the cold soup WITH the noodle. The soup is usually set aside and you dip the noodle in. 

Feel free to use your own soup base recipe. I will share our two soup base recipes (one cold and one hot) through our e-newsletter, so if you'd like to learn how to make plant-based noodle soup, please subscribe to our newsletter!

Give it a try and comment below how you like it, or if you have any questions!

Happy Noodling!

Kimmy Xiao

cold matcha ramen

cold matcha ramen

Hot matcha ramen

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Matcha Chia Pudding by Dr. Julie Zeitlhuber

by: Dr. Julie Zeitlhuber, Food Scientist, Certified Nutritionist, Personal Trainer, & Arthur. 

Ready To Nourish

My Matcha obsession is a little bit out of control lately so even my chia puddings get a nice dosage of the magical green powder. This pudding is one of my favorite breakfast options at the moment. You can make it ahead of time or the night before, it is a nutrition bomb, tastes incredible and is pretty too. You have to try it. Prepare the chia base the night before and you don't have to hustle in the morning to find a healthy nutritious breakfast. Just add some fruit, granola, nuts, nut butter, seeds, coconut... You can even store it in the fridge for up to 3 days!

Matcha is rich in antioxidants, vitamins, and minerals. There is hardly any food that contains such high amounts of antioxidants, which fight free radicals and benefit our health immensely. Another nutrient called L-Theanine makes matcha a superfood. Thanks to the subtle caffeine and the amino acid L-theanine, matcha calms the mind and relaxes the body, it enhances mood and aids concentration. Make sure you purchase a high-quality matcha powder, it will be worth it! My personal favorite is Whisk Premium Matcha (use discount code "READYTONOURISH" for 10% off) 


Matcha Chia Pudding

Serves 2

1 cup non-dairy milk (I used homemade almond milk)

1/4 cup chia seeds

1-2 Tbsp Maple syrup

1.5 tsp Matcha Powder


Toppings of your choice

(Homemade Granola)


Add all ingredients for the chia pudding into a jar, put the lid on and shake

Put into fridge for about 10 min

Shake occasionally, divide between two glasses and add toppings

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