3 min read
The gorgeous green challah that tastes as good as it looks.
Both my Taiwanese culture and my Jewish culture have a wide variety of great and distinct flavors and cuisines. This is why I started developing recipes that combine elements from both.
Challah is the first Jewish bread I learned how to make. I started with a friend’s family recipe and then was introduced to several unique variations out there, and they were all a bit different in terms of texture, techniques, or flavors. So when I started developing fusion recipes, challah was one of the first things that came to my mind.
Among all the flavors in East Asian desserts, matcha is one of my favorites. Matcha has so many amazing combos to pair with other staple Asian ingredients and I love them all. The rich and deep earthy umami flavor balances any sweetness seamlessly and effortlessly make any dessert so elegantly enjoyable.
Challah baking is part magic, part science and 100% spiritual. Learn more about Challah here.
This Matcha Honey Challah is great for either Rosh Hashanah or any regular Shabbat. The gorgeous green color when slicing the bread open is always a pleasant surprise to all of my guests. In the recipe, it calls for matcha honey, I use that only because my local honey guy has the most amazing matcha honey, but any regular honey works here. The quality of the matcha powder also plays an important role in how vibrant the green is, but regardless of the shade of the green, it’s a very elegant and pretty challah to put on your dining table.
Note: This recipe is best made using a scale with the gram measurements, but we have provided the closest cup and spoon equivalents for those that don’t have a scale.
Yield: 1 loaf
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