Oh I loveeee matcha and everything matcha. I remember when I was in Saigon, every weekend, or even during weekdays, my mom and I usually went to a matcha café @moricocafe and tried different items on their menu.
Few days ago I was browsing on Instagram finding a bakery in Saigon for my friend, and suddenly I just miss eating out in my hometown so much 😭 we have so much good food, so many restaurants and cafes that even if you dine out everyday, it would take you years to try out all of them.
So today, to revive that memory, I made matcha latte 2 ways, inspired by @moricocafe. One is simply topped with whipped soy cream sweetened plus a pinch of salt. The other is served with AZUKI beans, Japanese red bean paste. I cooked the beans, then mash with sugar. And SHIRATAMA DANGO, are glutinous rice balls with a pinch of sugar. As far as I know it’s like another type of mochi. These balls usually are really plain, but it balances the sweetness of everything else and the tannin of matcha. If you ask me what goes best with matcha, this is it. A gold combo for every matcha recipe.
Itadakimasu!