Matcha Halva Five Ingredients (Printable Version)
Creamy tahini and matcha combine for this modern Middle Eastern sweet. Simple ingredients, stunning results.
# What You'll Need:
→ Base
01 - 1 cup tahini, well-stirred and unsweetened
02 - ½ cup granulated sugar
→ Flavor
03 - 2 teaspoons culinary grade matcha green tea powder
→ Syrup
04 - ⅓ cup water
→ Finish
05 - Pinch of fine sea salt
# Step-by-Step:
01 - Line an 8x4 inch loaf pan with parchment paper, allowing overhang on sides for easy removal of the finished halva.
02 - Combine sugar and water in a medium saucepan over medium heat. Stir constantly until sugar completely dissolves, then bring to a gentle boil without stirring until thermometer reaches 245°F (soft ball stage).
03 - Whisk tahini, matcha powder, and sea salt in a mixing bowl until completely smooth and uniform in color.
04 - Immediately pour hot syrup into tahini mixture upon reaching temperature. Stir vigorously with wooden spoon for 20-30 seconds until mixture thickens, appears matte, and begins pulling away from bowl edges.
05 - Quickly transfer mixture to prepared pan, smoothing top surface. Cool at room temperature for 10 minutes, then refrigerate minimum 1 hour until completely firm.
06 - Lift halva from pan using parchment overhang. Cut into 12 equal squares and serve immediately or store refrigerated.
# Expert Advice:
01 -
- The earthy matcha balances tahini's natural nuttiness in the most surprising way
- You get an impressive homemade confection with barely any active cooking time
02 -
- The stirring phase seems too short but overmixing makes the halva grainy instead of smooth
- Your candy thermometer accuracy matters—255°F makes it rock hard while 235°F stays too soft
03 -
- Room temperature tahini incorporates much more smoothly than cold straight from the fridge
- Have everything measured and ready before starting the syrup—those final seconds move fast