Leanne Wei

Matcha mochi waffles

matcha mochi waffles honey & velvet
matcha mochi waffles honey and velvet
matcha mochi waffles nyc
matcha mochi waffles green tea spread
matcha mochi waffles honey & velvet
matcha mochi waffles honey and velvet blog nyc

Almost two years ago I stumbled across a Ma Matcha tasting event on Facebook and met Liang and Roberto for the first time across the table at The Alchemist Kitchen while Liang made the most creative matcha drinks I had tasted to date. We have shared countless cups of tea and Sunday night pasta (thanks to Roberto) since then, and now we’re adding breakfast on the list. 

We made mini matcha mochi waffles for breakfast in Liang and Roberto's new beautiful apartment on the most perfect Sunday morning. In fact, it was the only day that felt like a true spring day in New York City since I returned from Shanghai last week.  As for the waffles? They were absolutely divine. Think matcha mochi in a waffle with the perfect combination between chewy on the inside and crunchy on the outside. Top it off with some honey, fresh fruit and green tea spread, and you've got perfection. 

As some of you might know, I've been stuck in weird funk lately. Nothing feels worse for a creative person than being stuck in an artist's block. Even though I've been feeling creatively stuck and uninspired for the last few months in Shanghai, I have to say it honestly feels so wonderful to be back in NYC and to be surrounded by people who energize me so deeply. I would have never thought my love for matcha would have lead me to meeting two of my favourite people in my favourite city in the world when I booked that matcha tasting two years ago... To Liang and Roberto - words can’t express how much love I have for the both of you. I’m truly beyond grateful for the kindness, friendship and support you have shown me this week. From the bottom of my heart, thank you. Here's to many more matcha waffle breakfast dates to come! 


matcha mochi waffles honey and velvet

(recipe adapted from eatmunchlove.com)

INGREDIENTS (makes 9 mini waffles)

1¾ cup sweet rice flour
1 cup milk of choice
⅓ cup sugar
¼ teaspoon vanilla extract
2 tablespoons melted butter or coconut oil
1 tablespoon matcha powder
1½ teaspoon baking powder



  1. Whisk the sweet rice flour, milk, sugar, vanilla, butter or coconut oil, matcha and baking powder together in a large bowl until combined. We played around with the consistency and decided to add less milk in the beginning for a denser and stickier texture. 

  2. Prepare your waffle iron. PS: Liang had the most adorable mini waffle maker from Dash (that cost less than $10!!)

  3. Place ¼ of the batter into each waffle compartment and cook for 3 - 5 minutes (depending on your iron temperature) until golden brown.

  4. Top with fresh fruit, honey and/or green tea spread. 

  5. Serve with tea and flowers. Enjoy! :) 

Summer kale and peach salad

summer kale and peach salad.JPG

Summer kale and peach salad



For the salad:
red apples
red onion
dried cranberries
raw cashews

For the dressing:
3 tbsp extra virgin olive oil
2 tbsp black balsamic vinegar
2-3 tbsp lime juice
sea salt


1. Chop up all the salad ingredients and throw them into a big salad bowl. 
2. Drizzle olive oil, balsamic vinegar and fresh lime juice over the salad.
3. Season with sea salt.
4. Serve and enjoy!

Strawberry and pitaya smoothie bowl

Start your summer morning off right with this creamy strawberry and pitaya smoothie bowl topped with my favorite delicious dark chocolate almonds from barkTHINS, fresh strawberries, pink pitaya, coconut and pomegranate! Who says you can't have chocolate for breakfast? :)

Creamy strawberry & pitaya smoothie bowl with chocolate almonds


-pink pitaya
-frozen bananas
-coconut milk


-plain yogurt
-raw honey
-barkTHINS dark chocolate almond
-pomegranate seeds
-pink pitaya
-coconut shavings


1. In a blender, combine strawberries, pink pitaya, frozen bananas and a dash of coconut milk.
2. In a separate bowl, mix one scoop of plain yogurt with a dash of honey and a handful of crushed barkTHINS dark chocolate almond.
3. Transfer smoothie into a serving bowl and top with a scoop of barkTHINS chocolate almond honey yogurt mix, pink pitaya slices, strawberries, coconut shavings and more pieces of barkTHINS. Serve immediately and enjoy!

Green tea coconut fudge


What's better than coconut oil?

BUTTERY coconut oil!

I like to treat myself on Wednesdays.  It's... sort of like a reward to make it through hump day.  Any excuse to eat dessert, right?! :) 

So, today's sweet treat is something really special: GREEN TEA COCONUT FUDGE.  Made with organic matcha, coconut cream, maple syrup and Nutiva's buttery coconut oil!  I usually find it so hard to make vegan or diary free versions of my favorite desserts, but when I smelt this coconut oil - it was literally like real butter!  It's like having all the goodness of coconut oil with the taste fo butter.  I'm not even kidding. 

A really interesting fact: the buttery flavour is actually derived from pure organic, fermented, gluten-free plants like sunflower, coconut and mint.  And because the smell, taste and texture is so perfectly rich and smoothe and buttery - it's absolutely perfect for baking and making raw desserts!

This recipe is no bake and super simple. YAY! 


The most difficult part is the amount of time you have to wait for the fudge to set.  You're going to have to be patient because it needs to set for a couple of hours.  If you're really in a rush to eat fudge, you can speed things up by putting it in the fridge but I've noticed that the mixture condenses when you leave it in the fridge so it doesn't look as pretty as it would setting in room temperature.  Patience, my loves.  All good things come to those who wait.  Green tea coconut fudge included! :) 




1 cup Nutiva buttery coconut oil
1/3 cup cream from canned coconut milk
3 tbsp Nutiva coconut oil
2 tbsp matcha green tea powder
2 tsp vanilla extract
½ cup maple syrup
2 tbsp raw sugar



  1. Gently melt all the ingredients in a saucepan on low heat and gently whisk until everything is combined.  
  2. Pour into a baking tray lined with parchment paper and let it set for a few hours. I let the mixture set in room temperature until it "takes shape" from liquid to solid-ish form, then chill in the fridge for 20 minutes. 
  3. Once it’s solid, cut into small pieces and enjoy! :) The fudge can be stored either in room temperature or in the fridge depending on your preference on the texture!