Japanese Matcha Milk Candy, No Added Refined Sugar
Sweets and drinksCandyJapan20 minutes hands on, plus chilling time to firm the candy
This is a chewy homemade candy that needs no oven. The pieces are green, fragrant with tea, and melt softly in the mouth. The tricky part is kneading the mass together without it sticking to everything.
The matcha and milk powder are mixed dry first, and only then does the liquid go in slowly over the surface. Butter rubbed on the hands and the work surface speeds up the kneading and keeps the candy from sticking.
This batch weighs about 577g, at roughly 336 calories per 100g.
Method
Put the matcha powder in a large bowl and spread it out evenly.
Add the milk powder to the matcha and mix the two powders together.
Dissolve 106g kOBE Monk Fruit Blend in 132ml unsweetened oat milk, then pour it slowly into the bowl, spreading it across the surface of the powder.
Knead the powder and the liquid together quickly into a mass, rubbing butter on the hands and the work surface to stop it sticking.
Cut the candy into bite sized pieces with a knife.
Chill the pieces until slightly firm, then roll them in a bowl of kOBE Monk Fruit Blend to coat.
Wrap each piece in thin cellophane to store.
Tips
Skipping the coating step is fine for less sweetness, though the candy then has to be wrapped and stored more carefully.
Choose matcha with a bright green color, a fine grind and a gentle aroma.
Mix the two dry powders together thoroughly before the liquid goes in.
The kOBE Monk Fruit Blend and oat milk mixture is thinner, so chill it 15 minutes to thicken before kneading.
Knead fast the moment the liquid goes in, since any delay dries the candy and cracks the surface.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.