Koyamaen Matcha Mochi Bread
***For limited time only, from 10/07 to 22/07***
Should a matcha-flavoured bread be a bit bitter with a strong tea flavour or sweet? The former is our choice.
We selected matcha powder by Marukyu Koyamaen from Japan to use in this bread; using the same matcha is mixed with cream and fresh milk for matcha sauce; and the mochi is made with glutinous rice flour mixed with milk not water.
This bread is soft and chewy, rich in matcha with a hint of tea bitter, runny matcha sauce, milky and chewy mochi filling, and complete with a matcha-flavoured crust on the top that brings you levels of enjoyment.
Best served hot. To reheat, lightly spray water on the surface of the bread, then bake at 200 degrees for 2-3 minutes to regain a crispy top layer and warm mochi inside.
No preservative. Store in plastic bag at room temperature and consume within 2 days.