Matcha Milk Spread

Ingredient

Method

A: 100g Full Milk 75g heavy cream / homemade heavy cream 40g caster Sugar B: 50g full milk 10g Matcha powder

1. Cook ing (B) in a small pot until reach temperature 36C. Add 12g matcha powder into the cup and stir until no lump and fully dissolve it (recommend sift matcha first). Set aside. 2. Combine whole milk (A), heavy cream and sugar in a sauce-pot, heat on medium-low heat till sugar has dissolved. 3. Turn heat down to low and cook for 10 minutes, stir every 2 minutes. 3. Pour in matte milk (step 1) and continue to cook for another 10-15 minutes till mixture thickens. Watch closely and stir frequently to avoid burning. 4. When mixture has thickened as texture of condensed milk/cream soup, remove from heat. It will thicken up once cooled, so don’t cook it till it becomes the consistency of a toast spread 6. Once cool completely, transfer to container/jar for storage up to 2-3 months. Note that the jam will thicken on storing in refridgerator, just bring to room temperature and it will be spreadable *abt 190g