ramyaramesh3007This popular Japanese sandwich: strawberry matcha sando consists of fresh strawberries, vegan whipped cream between fluffy bread slices.
Fruit sandos are a popular type of sandwich in Japan and they’re made by layering fresh fruit and lightly sweetened whipped cream between soft, fluffy white bread – usually a Japanese milk bread called shokupan. These sandwiches usually have beautiful cross-sections like this strawberry matcha sando.
How to Make The Perfect Sando
For this recipe, I use vegan whipped cream by Nature’s Charme. This coconut whipped cream is the best I’ve used in place of dairy whipped cream. Chill the sandwich before cutting to keep the cream firm and the shape intact. Do also remember to use fruits that aren’t too ripe or juicy to avoid the bread from becoming soggy.
Ingredients You Need
- vegan matcha whipped cream – coconut whipped cream, matcha powder
- fresh fruits – strawberries or mango
- bread – soft fluffy white bread
Strawberry Matcha Sando
Ingredients
- 8-12 fresh strawberries
- 1 can chilled coconut cream
- 1/2-1 tbsp matcha powder
- 2 tsp maple syrup
- 4-6 slices white bread
Instructions
- In a chilled bowl, transfer the can of the whipping cream. Sift in the matcha powder to prevent clumps. Add maple syrup (optional).
- Whip using a hand mixer or whisk until stiff peaks form. Be careful not to overwhip.
- Layout two slices of bread. Spread a thick, even layer of matcha cream on one slice. Arrange strawberries in a line or pattern diagonally.
- Top up with more matcha cream and even out. Gently press the other bread slices on top.
- Wrap the sandwich tightly in plastic wrap to hold the shape. Draw a line across the centre of the strawberries to slice them accurately later on. Chill in the fridge for 15-30 minutes.
- Unwrap and carefully slice the sandwich in half.