calicoeats

*Inspired by the Starbucks Matcha & Espresso Fusion I had in Asia!

Ingredients

  • Matcha Powder
  • Sweetener (Honey, sugar, maple syrup, agave etc)
  • Instant Coffee OR 1 Shot of Espresso
  • Milk (Oat milk, almond milk, regular milk etc)
  • Hot water
  • Ice

Directions

  1. Make a matcha latte first by first emulsifying the matcha powder in some hot water, add your choice of sweetener, and mix till completely combined
  2. Add your choice of milk to make the matcha latte, but leave room for 1 shot of coffee leftover

3. Brew your shot of coffee using instant coffee or your espresso maker

4. Pour it into the matcha latte and add ice!

--

--

Ingredients

For the Salad

  • Cucumbers
  • Fried Tofu
  • Minced Garlic
  • Coriander
  • Crunch Peanuts
  • Shredded Carrots

For the Dressing/Sauce

  • A few dashes of Oyster Sauce
  • The desired amount of Sugar
  • A few splashes of White Vinegar
  • A drizzle of Sesame Oil
  • Garlic Chili

--

--

Ingredients (makes 3 small bowls)

  • 105g water
  • 100g Chinese brown sugar
  • 60g coconut Milk
  • 113g glutinous rice flour
  • 19g rice flour
  • 15g wheat starch
  • 15g oil

Directions

  1. Melt the brown sugar and water together on medium heat until melted, remove from heat
  2. Pour coconut milk into brown sugar/water mixture- mix is now warm
  3. In a separate bowl, sift together flours
  4. Make sure the mixture is now lukewarm
  5. Pour in the dry flour mix into the wet mix and whisk together using an electric mixer or hand whisk
  6. Strain mixture to ensure no clumps in the mixture
  7. Oil the container you’re steaming the nian gao in
  8. Steam for about 28 mins- test using a wooden stick until it is no longer sticks to the wood

--

--

calicoeats

calicoeats

detailed recipes for posts from @calicoeats instagram cathy