MATCHA TACOS RECIPE

Method

In a planetary mixer fitted with a whisk attachment, combine the Egg-Free Matcha Tea Sponge Cake Mix and water.
Mix at slow speed for 1 minute.
Scrape down the sides of the bowl to ensure all ingredients are incorporated.
Continue mixing at high speed for 3 minutes.
Gradually add the vegetable oil while mixing at slow speed for an additional 1 minute.
Preheat the oven to 160°C.Pour the batter into baking tins, ensuring each tin contains approximately 300 gm of batter. Bake for 25 to 30 minutes. To maintain the perfect color profile, do not exceed a baking temperature of 160°C or a total baking time of 30 minutes. Once the sponge has cooled, slice it into pieces approximately 4 to 5 mm thick.
In a mixing bowl, combine the Coco Crème L50 Mix and water.
Whip the mixture at high speed for 5 to 6 minutes, or until smooth.
Refrigerate the mixture for a minimum of 30 minutes to allow it to set.

Gently fold the whipped cream into the set coconut cream mixture until fully incorporated.
Transfer the final mixture into a piping bag fitted with a star nozzle.