I baked Matcha KASUTERA tonight. I was going to do it without adding any MATCHA - Japanese Green Tea Powder, but I like the flavor, so I added two teaspoon to the KASUTERA recipe.
I think the Maltose is very challenging to handle. Yet, combination of MALTOSE "MAYA-TAN" and honey, milk and Japanese MIRIN (cooking wine) gives that special KASUTERA flavor and aroma that I've always remembered since I was young.
Even though I am quite satisfying with this batch's result, I will continue to quest for the SPONGE look... maybe by 10th batch... Yaiks! I hope by 6th batch testing.
I didn't write down the recipe and baking method tonight, but here is the picture of how it turned out. I will post the recipes and method when I have more time.