In baking and drinks, natural ingredients can add more than just flavour. They can bring colour, character and a whole new experience to familiar recipes, creating unique treats that stand out. Three ingredients that are becoming increasingly popular are ube, pandan and matcha. Each offers a distinctive and vibrant natural colour, making them ideal for a wide range of recipes.
The new Big Moca Matcha Powder, Big Moca Pandan Extract Powder and Big Moca Ube Powder are perfect for experimenting with these popular ingredients.
Discover Ube, Pandan and Matcha
What is Ube?
Ube is a purple yam native to the Philippines and is widely used in Filipino desserts. It is known for its intense purple colour and naturally sweet flavour which is often described as nutty, and vanilla-like. The powder is made by drying and milling purple yam into a fine powder. Ube has become increasingly popular around the world, especially in baking and desserts. It can be incorporated into cake batters, cookies, fillings, ice cream, and beverages, adding both flavour and a vibrant purple colour without the need for artificial colouring.
For drinks, mix 1 to 2 teaspoons of ube powder with a small amount of hot water until smooth. Add steamed milk for a delicious ube latte or stir it into smoothies, yoghurt or oatmeal.
Ube gets its purple colour from anthocyanins, natural pigments that are sensitive to acidity. Adding a small amount of acid to baked goods helps maintain a bright, vibrant purple colour. Using ½ tablespoon of lemon juice or a pinch of cream of tartar per batch can help keep the colour without affecting the flavour.
It is also recommended to use baking soda sparingly, as too much can turn ube grey-blue. If your recipe contains baking soda, balance it with a small amount of acid for the best results.
What is Matcha?
Matcha is a finely ground green tea powder originating from Japan and is made by grinding tea leaves into fine powder, giving it its characteristic green colour and distinctive flavour. It has been part of Japanese tea culture for centuries and is now used in drinks and baking. Matcha has a unique taste that combines earthy, slightly bitter notes with a subtle sweetness. It can be used in a wide variety of recipes, including cakes, cookies, cheesecakes, and drinks. Its vibrant green colour makes it a popular ingredient for creating modern café-style drinks and elegant desserts.
How to use Matcha Powder
Whisk 1 teaspoon of matcha powder with 30 to 60 ml of warm water until smooth and lightly foamy. Avoid using boiling water, as it can affect the taste and colour. Once dissolved, matcha can be combined with warm milk for a classic matcha latte or with cold milk and ice for a refreshing iced matcha latte.
What is Pandan?
Pandan is one of the recognizable flavours in Southeast Aisa. Made from pandan leaves, pandan is often known for its sweet, fresh and grassy scent. Its unique taste is often described as a combination of vanilla, coconut and almond with a subtle fresh note. Pandan is especially popular in cakes, sponge cakes, cupcakes, buttercream and ice cream. It is also commonly used in savoury dishes such as chicken dishes, curries, soups and rice dishes.
How to use Pandan
Pandan powder has an intense, concentrated flavour, so a small amount is often enough. Start with approximately 1 teaspoon of powder per cake, or around 3–5% of the flour weight. For smoothest results, dissolve the powder in the liquid ingredients first, such as coconut milk, before adding it to the rest of the mixture.
Add these trending flavours to your assortment
Whether you're drawn to the vibrant purple colour of ube, the fresh green character of matcha or the aromatic sweetness of pandan, these powders offer countless opportunities for creative baking and drinks. With Big Moca you can add these trending Asian flavours to your assortment!
