Soft, fluffy matcha-flavoured buns filled with sweet red bean paste and a milky mochi center. These delightful buns are a satisfying and delicious bakery-style treat!
Ingredients:
For the red bean paste
- 100 grams dry red beans
- 1.5 cups (375 grams) water
- 2 teaspoons (10 grams) oil or butter
- 1/4 cup (60 grams) sugar, white or brown
- pinch of salt
For the matcha bread
- 200 grams bread flour (high-gluten flour), all-purpose flour can work as well
- 10 grams (2 teaspoons) sugar
- 6 grams matcha powder
- 135 grams milk, any milk
- 2 grams instant-dry-yeast
- 10 grams unsalted butter, room temperature
- 3 grams salt
For the mochi
- 40 grams glutinous rice flour
- 6 grams cornstarch
- 60 grams milk, or water
- 2 teaspoons (10 grams) sugar
- 1 teaspoon (5 grams) unsalted butter, room temperature
Other
- Black sesame seeds
- Water
Instructions:
Make the red bean paste
1. The easiest and fastest way to cook the red beans is using the pressure cooker. Soak the red beans in a bowl of water for about 4 hours. After the 4 hours, drain the soaked beans and transfer to a pressure cooker with 1.5 cups of water. Cook for 20-25 minutes and once the time is up, let the beans rest in the closed pressure cooker for another 10 minutes. To make the bean paste using a regular pot, soak the beans in a bowl of water overnight. Drain the beans, then transfer to a pot with enough water to boil the beans. Bring it to a boil, then let it simmer for 60-90 minutes or until the beans can be easily squished. You may need to top up the water.
2. Drain the excess water that the beans were cooked in, then transfer the cooked beans to a blender or food processor. Blend until your desired consistency is reached – I like my red bean paste to be slightly chunky. You can also use an immersion blender.
3. Pour the blended red beans into a small saucepan along with the oil or butter, sugar and salt. Turn the heat to low, and continuously stir the mixture. The red bean paste will thicken as it cooks. Turn off the heat when the red bean paste becomes a soft dough-like consistency. Remember that the bean paste will continue to thicken as it cools. Transfer the bean paste to a bowl or container and store in the fridge. You can make this the day before to save time.
Make the matcha bread
1. Add the bread flour, sugar and sifted matcha powder into a large mixing bowl. Whisk the ingredients together.
2. In a separate medium microwave-safe bowl, heat the milk for 30 seconds in the microwave. Whisk in the instant-dry-yeast until fully dissolved, then pour the milk mixture into the dry ingredients. Stir with a pair of chopsticks until roughly combined and a mass of dough forms.
3. On a clean lightly-floured surface, knead the dough for about 15 minutes. To knead the dough, push the dough down and forward with the heel of your hand, then bring it back towards you and repeat.
4. Add the room temperature butter and salt to the dough, and continue kneading for another 15 minutes, making sure the ingredients are well combined. Form the dough into a smooth ball and place it back into the large bowl. Cover and proof for 50-60 minutes. You will know the dough is ready when it does not spring back after being poked
Make the mochi
1. In a medium microwave-safe bowl or container, whisk together the glutinous rice flour, sugar, cornstarch and milk or water. Cover and microwave on high for one minute.
2. Add the butter to the mochi and use a spatula to mix the butter in. To make sure the butter is well incorporated, use the edge of your spatula to stab the mochi dough and fold the butter in.
3. Once the mochi is cool enough to handle, dust your work surface and your hands with cornstarch. Feel free to use gloves as it will be sticky. Knead the dough by pulling it in your hands until it becomes stretchy and smooth. This will take a couple of minutes. Then dust the dough with more cornstarch before wrapping it up in plastic wrap. Store in the refrigerator.
Make the matcha red bean mochi buns
1. Once the bread dough has proofed, take it out of the bowl and slightly flatten it on your work surface. Using a bench scraper or knife, divide the dough into 6 equal portions.
2. Flatten each portion with your hands, tuck the edges in and flip it so the ugly side faces down. Then roll it into a smooth ball. Space the balls out on a lined baking tray. Cover with a kitchen towel and proof for 15 minutes.
3. Meanwhile, take the red bean paste out of its container and cut into 6 equal portions. Roll the portions into ball or disk shapes and set aside.
4. Unwrap the mochi and divide into 6 equal portions as well. Use your fingers to press and pull each portion into a round disk shape. Set aside, covered.
5. Once the dough balls have proofed, take one ball at a time and roll it out into a flat circle (diameter of about 15cm). Place one mochi disk in the centre, then place one disk of red bean on top of it. Fold the sides in and make sure it is well sealed. Flip it upside down so the smooth side faces up before fixing up the edges to create a round short cylinder shape.
6. Place them back onto the baking tray and cover. Proof for a final 30 minutes in the oven (not turned on) with a small bowl of hot water.
7. Pour a small amount of black sesame seeds into a small bowl. Spray the end of a thin rolling pin with some water, then dip the rolling pin into the black sesame seeds. Spray the surface of the bread with water before stamping the black sesame seeds on top of each bread.
8. To make sure the matcha red bean mochi buns come out with a flat top, place a sheet of baking paper on top of the buns, then place a baking tray on top of the baking paper. This will add some weight on top so that the buns are disk-shaped.
9. Bake at 170°C or 340°F for 20 minutes. They are best served warm! Once cooled, store in an airtight container at room temperature for up to 4 days.
