Japanese matcha madeleines, a tasty variation of the classic Madeleine

Japanese matcha madeleines, just as the name suggests, are an oriental version of the normal madeleines. The adjective “Japanese” derives from the choice of ingredients, which in addition to following the path of the search for the exotic, expresses a rare idea of ​​balance both from an aesthetic and a taste point of view. The reference is, in particular, to the preponderant role played by the matcha which, far from being limited to mere decoration, contributes to making the dough really special. I will discuss the matcha madeleines in-depth in the next paragraph.

Another feature of these Japanese matcha madeleines is accessibility or the possibility of being consumed even by those suffering from disorders related to the metabolization of gluten. To be noted, then, the presence of rice (oil and rice flour), which on the one hand pursues the aforementioned objective of accessibility, on the other contributes to giving a particular taste to these madeleines. All in a perspective that we could define as almost creative, and which gives the preparation a markedly Japanese character.

The advantages and benefits of the matcha

The matcha madeleines is a tea which, in its purest variant, is produced only in Japan. It is the particular climatic conditions of the country of the Rising Sun, as well as a meticulous and very particular production process, that make the matcha so unique. For example, the leaves are left to rest in the shade and for a long time, in order to increase the chlorophyll content, promote the increase of nutritional-therapeutic substances and guarantee the characteristic bright green colour to the final product.

The matcha madeleines have a delicate and pleasant flavour, which goes well with both sweet and savoury products. However, many nutritional properties are surprising, which lead to therapeutic. The merit goes primarily to antioxidants, present in very high quantities and such as to contribute to the prevention of cancer. The properties of the matcha include purifying functions, strengthening the immune system (thanks above all to the abundant concentration of vitamins A, C and calcium), containing gastric acidity. It has also been ascertained that matcha improves the body’s sensitivity to insulin, to the point of contributing to the prevention of type 2 diabetes.

Why we use brown rice flour

Japanese matcha madeleines not only such only by virtue of the matcha, but also by the presence of rice, both in the form of oil and flour. Specifically, we speak of brown rice, which switches the characteristics of the white variant but also has its own elements. Brown rice flour, like white rice, does not contain gluten. This means that madeleine can also be consumed by those who show intolerance to this substance and those suffering from celiac disease. The brown rice flour, however, should not be thought of as a mere substitute for wheat flour, also because it has a strong organoleptic personality.

Brown rice flour is also characterized by its high fibre content, which often exceeds 5% and is placed above the vast majority of flours (it is certainly higher than white rice flour). The calorie intake is medium, in line with carbohydrate-based foods. However, this ingredient can also boast a moderate concentration of proteins, as well as an extremely low glycemic index. This is a detail that will surely please those who support slimming diets or must keep their blood sugar under control.

Here is the recipe of Japanese matcha madeleines

Ingredients for 30 pieces:
130 gr of whole eggs;
10 g of the matcha;
80 g of rice milk;
90 g white cane sugar;
60 g of rice oil;
30 g cocoa butter;
160 g of brown rice flour;
3 g of salt;
3 g baking powder;
10 g of the matcha.

Preparation of Japanese

For the preparation of Japanese matcha madeleines, find a mould for madeleine. Around you can find metal and silicone. I recommend the metal variant as it conducts heat better and guarantees uniform cooking and better grooving. Melt the butter in a water bath or in the microwave, then add it with the rice oil and whole eggs. With the help of a whisk, stir vigorously but without whipping the mixture. After sifting the yeast into the flour, also add the other remaining ingredients, gradually and without stopping to mix.

Leave the mixture to rest in the refrigerator for about an hour. Then pour it into a piping bag and fill the mould taking care to leave a few millimetres from the edge. After preheating the oven to 180 degrees, cook the madeleine. After ten minutes they should be ready, but before removing them, check that the surface is dry and swollen. Once ready, remove the madeleines and turn them out immediately to prevent them from sticking to the mould. Finally, sprinkle with the matcha powder and serve.

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