Strawberry Matcha Cream Bars

 

(for the shortbread)

3/4 cup butter, softened

1/4 cup granulated sugar

1 t miso

1 1/2 cups all purpose flour, sifted

1 T matcha

1/4 cup pistachios, finely chopped

(for the berry cream)

1/4 cup water

2 1/4 t powdered gelatin (one standard packet)

2 cups full-fat coconut milk

2 T condensed milk or honey

1/2 t miso

4 T raspberry or strawberry jam

1 t lemon zest

1 drop red food coloring gel (optional)

(for the topping)

fresh raspberries or sliced strawberries

matcha or strawberry powder

edible gold flakes

[how to make]

(for the shortbread)

*Preheat the oven to 350 degrees.

*Grease or line a 9" X 9" baking pan with parchment paper.

*In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and miso until well incorporated and fluffy, about 2 minutes.

*Scrape down the sides of the bow as needed.

*Add the flour and matcha and mix on medium-low speed until a dough forms.

*Fold the pistachios into the dough until evenly distributed.

*Transfer the shortbread dough to the prepared pan.

*Using the back of a spoon or clean fingers, firmly press the mixture evenly over the bottom of the pan, covering all edges and the sides.

*Use a for to poke holes across the entire surface of the dough.

*Bake for 15 minutes, until lightly browned and puffy.

*Remove from the oven and cool for 10 minutes.

*Cover and refrigerate for 30 minutes.

(for the berry cream)

*In a bowl, add the water and gelatin.

*Let the gelatin bloom (absorb water) for a few minutes and then microwave for 10 seconds, until melted.

*Ina large bowl, add the coconut milk, condensed milk or honey, miso, jam, lemon zest, and optional food coloring and whisk until homogeneous.

*Stir in the melted gelatin and mix until combined.

*Take the pan out of the refrigerator.

*Pour the berry cream on top of the shortbread, and smooth out the top with a spatula.

*Cover and refrigerate for at least 4 hours or overnight.

*Cut into twelve to sixteen even pieces.

(for the topping)

*Garnish with the favorite toppings. Refrigerate leftovers and consume within a few days.

-makes 12 to 16 bars-

Note: I found this recipe in "Modern Asian Baking at Home" by Kat Lieu.