I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too bitter. So I was wondering if anyone knew a good way to kind of keeping the unique matcha flavor but reducing the bitterness to make it more sweet or palatable for others.
For example: I made a matcha cheesecake the other day.
- 24 ounces of cream cheese
- 8 ounces of sour cream
- 1 cup of granulated sugar
- 2 tablespoons of matcha powder
- 1 tablespoon of vanilla extract
- 3 eggs
I combined the cream cheese, sour cream, and sugar until smooth and creamy. Then I added the matcha powder and vanilla extract for flavor; this also thickened the batter. Finally, I mixed in the eggs individually until just combined to make the batter smooth again. The cheesecake turned out excellently and I thought it tasted good, but all my friends and family thought it was too bitter. So I want to keep the matcha flavor while reducing the bitterness for others who are less familiar to the matcha flavor can enjoy.
My thoughts to counter the bitter flavor were to either combine:
- mix 1/3 cup heavy cream with 2 tablespoons of matcha powder
- mix 4 ounces of melted white chocolate with 2 tablespoons of matcha powder
- add 1 tablespoon of honey with 2 tablespoons of matcha powder
- Or some combination of the three
If anyone knows if these combinations work or has other suggestions I would be happy to hear them.