Five Ingredient Matcha Halva (Print Version)

A creamy fusion dessert pairing nutty tahini with vibrant matcha for a delicate, crumbly sweet treat.

# What You Need:

→ Base

01 - 1 cup well-stirred unsweetened tahini
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

# How-To:

01 - Line an 8x4 inch loaf pan with parchment paper, allowing overhang on opposite sides for easy removal.
02 - Combine sugar and water in a medium saucepan. Heat over medium heat, stirring until sugar dissolves. Bring to a gentle boil and cook without stirring until thermometer reaches 245°F (soft ball stage).
03 - While syrup cooks, whisk tahini, matcha powder, and salt in a mixing bowl until completely smooth and uniform.
04 - Immediately pour hot syrup into tahini mixture. Stir vigorously with a wooden spoon for 20-30 seconds until mixture thickens, appears matte, and begins pulling away from bowl sides.
05 - Quickly scrape mixture into prepared pan. Smooth top evenly with spatula or back of spoon.
06 - Let cool at room temperature for 10 minutes. Refrigerate for at least 1 hour until firm and set completely.
07 - Lift halva from pan using parchment overhang. Cut into 12 equal squares. Serve at room temperature for best texture.

# Expert Advice:

01 -
  • Five simple ingredients create something that feels luxurious and special
  • The texture is unlike anything else, crumbling then melting on your tongue
  • It comes together in minutes but impresses everyone who tries it
02 -
  • Getting the syrup to exactly 245°F makes all the difference between halva that sets perfectly and halva that stays disappointingly soft
  • Work fast once you pour the syrup, because the mixture begins to seize almost immediately and you want it in the pan before it becomes unmanageable
03 -
  • Room temperature tahini incorporates much more smoothly than cold from the refrigerator
  • If you do not have a candy thermometer, drop a bit of syrup into cold water, it should form a soft ball that flattens when pressed

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