Today is my birthday, so I decided to combine my 2 favorite things – matcha & red bean paste – into a dessert. These are my matcha red bean buns. I’ve never made them before today, but I thought I would throw caution to the wind and just see how it goes. (I actually had never made buns in general until I made my banh bao recipe either!) These buns have a matcha exterior with a red bean paste for the filling. I gotta say they turned out absolutely amazing! I love them so much.
Soak the adzuki beans overnight. Drain the beans and transfer them to a small sauce pan. Cover them with 2.5 cups of water and bring to a boil. Lower to a simmer. Cover and cook for 2 hours. You are aiming for the beans to get really mushy. Use a blender to blend the beans into a smooth consistency. Add 1/3 cup of sugar and stir. Cook until a thick consistency. It should be similar to the consistency of a very thick bean soup. Remove from the heat and set aside. The paste should thicken as it sits. I also wrote a more in-depth recipe for red bean paste here.
Combine matcha powder, flour, and baking powder and set aside. Add warm milk, 1 teaspoon of sugar, and yeast to a small bowl. Let it stand for 10 minutes until it foams. Then add in your oil and the rest of your sugar and stir. Combine the wet and dry ingredients. Mix until a soft dough forms. Dump the dough onto a floured surface and knead for 10 minutes. Add more flour if the dough seems too wet. After kneading, the dough should slowly bounce back at you when you poke it. Let your dough rise for an hour in a warm place.
Mochi Red Bean Buns
Tips on how to make the perfect matcha red bean buns What if I don’t have a warm space to proof my dough
It’s important to have a warm space to get your dough to rise. I didn’t have a place, so I turned on the oven to the lowest setting for a few minutes and then turned it off. I then put my dough in the oven with the door closed. Make sure the oven isn’t too hot if you do this.
Matcha powder tends to clump up, so sifting the matcha powder helps reduce that. I still got a few clumps in my dough, but that’s okay! This is technique I used in almost all my matcha desserts like in my matcha brownies recipe and my matcha pound cake.
Red Bean Bread With Matcha Glaze
You can freeze the buns to eat at a later time. When you’re ready to eat them, pull them out, defrost them, and reheat in the microwave. You can also store them in the freezer pre-steam.
The best way to reheat these buns is to cover it with a wet paper towel and heat it in the microwave for 30 seconds. Adding a wet towel helps rehydrate the dough because it starts to dry out as you store it in the fridge.
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Matcha Marble Red Bean Loaf
This pastry is a combination of my 2 favorite things: red bean and matcha. This matcha red bean bun has a matcha flavored bun with a filling of red bean paste.
Serving: 1 bun Calories: 98 kcal Carbohydrates: 18 g Protein: 3 g Fat: 1 g Saturated Fat: 1 g Cholesterol: 1 mg Sodium: 68 mg Potassium: 62 mg Fiber: 1 g Sugar: 5 g Vitamin A: 65 IU Calcium: 51 mg Iron: 1 mgWe're moving in about a month. Surprise! And I feel like I don't even recognize myself because I've already started packing. I mean who does that? I guess this is gonna be my fifth move in the last five or so years, so I guess I've gotten the hang of it by now. Actually, come to think of it, does anyone ever get used to moving?I'm blown away by how much stuff I've managed to accumulate in the short time we've been in Los Angeles. And then there are all the things that I moved with last time that still haven't been touched. Like my 20 bottles of nail polish, my sweaters that are still in storage, or the mini bottles of shampoo, conditioner, and body wash that I compulsively bring home from vacations... I probably don't need to take those. I'm also thinking I should have finished reading Kondo's The Life‑Changing Magic of Tidying Up. *shrugs shoulders*
Meanwhile, I've developed a major obsession with bread making and have a gajillion recipes I want to test out. Bread's got to be one of the coolest things you can make and I recently got into kneading it by hand. It's pretty soothing and somehow really gratifying. Not to mention, it's a workout and I'll take that in any form it comes. And then there's my go-to recipe for poke to share with you like yesterday and that slab pie I've been promising. So basically, for the next month, I'll be in the kitchen during the day and packing boxes at night because there's just so much to make and do!
Matcha Hojicha Steamed Buns
Regarding my bread making obsession, I feel like it's always lingering right there below the surface, but it's recently broken out full-force. Being the food nerd that I am, I've decided to deep-dive into all things bread, and gosh there's so much out there, I'm not sure I'm ever coming out of this. I think a bread a week is a good goal and I'm wondering, should I go down the sourdough hole or will it consume me? Welp! I'm really excited either way and so happy to kick this new fixation with this milk bread. It's something I've been dreaming about ever since I saw Cynthia's Hokkaido milk bread on Food52. And then when I saw David Lebovitz's post from years ago about Aki Boulanger's matcha and azuki (adzuki) milk bread, I knew I needed it in my life. Seeing as Paris isn't happening anytime soon and I am what some might call impatient, I decided to give it a go and make it here in sunshiny Los Angeles. After a couple attempts, I was left with this bread, which as David said, really is a wonderful afternoon snack. I'd eat it all day as is, as it's nice and fluffy and not too sweet. The matcha is pronounced but not overwhelming and plays very nicely with the red bean paste. I think it could be great as a dessert, cut thick and served with ice cream, azuki beans, and condensed milk on top, but somehow both loaves didn't last long enough for me to test this theory... next time.
MATCHA + AZUKI (RED BEAN PASTE) HOKKAIDO MILK BREADAdapted from Two Red Bowls and King Arthur FlourMakes two 9- by 4-inch loaves
This pastry is a combination of my 2 favorite things: red bean and matcha. This matcha red bean bun has a matcha flavored bun with a filling of red bean paste.
Serving: 1 bun Calories: 98 kcal Carbohydrates: 18 g Protein: 3 g Fat: 1 g Saturated Fat: 1 g Cholesterol: 1 mg Sodium: 68 mg Potassium: 62 mg Fiber: 1 g Sugar: 5 g Vitamin A: 65 IU Calcium: 51 mg Iron: 1 mgWe're moving in about a month. Surprise! And I feel like I don't even recognize myself because I've already started packing. I mean who does that? I guess this is gonna be my fifth move in the last five or so years, so I guess I've gotten the hang of it by now. Actually, come to think of it, does anyone ever get used to moving?I'm blown away by how much stuff I've managed to accumulate in the short time we've been in Los Angeles. And then there are all the things that I moved with last time that still haven't been touched. Like my 20 bottles of nail polish, my sweaters that are still in storage, or the mini bottles of shampoo, conditioner, and body wash that I compulsively bring home from vacations... I probably don't need to take those. I'm also thinking I should have finished reading Kondo's The Life‑Changing Magic of Tidying Up. *shrugs shoulders*
Meanwhile, I've developed a major obsession with bread making and have a gajillion recipes I want to test out. Bread's got to be one of the coolest things you can make and I recently got into kneading it by hand. It's pretty soothing and somehow really gratifying. Not to mention, it's a workout and I'll take that in any form it comes. And then there's my go-to recipe for poke to share with you like yesterday and that slab pie I've been promising. So basically, for the next month, I'll be in the kitchen during the day and packing boxes at night because there's just so much to make and do!
Matcha Hojicha Steamed Buns
Regarding my bread making obsession, I feel like it's always lingering right there below the surface, but it's recently broken out full-force. Being the food nerd that I am, I've decided to deep-dive into all things bread, and gosh there's so much out there, I'm not sure I'm ever coming out of this. I think a bread a week is a good goal and I'm wondering, should I go down the sourdough hole or will it consume me? Welp! I'm really excited either way and so happy to kick this new fixation with this milk bread. It's something I've been dreaming about ever since I saw Cynthia's Hokkaido milk bread on Food52. And then when I saw David Lebovitz's post from years ago about Aki Boulanger's matcha and azuki (adzuki) milk bread, I knew I needed it in my life. Seeing as Paris isn't happening anytime soon and I am what some might call impatient, I decided to give it a go and make it here in sunshiny Los Angeles. After a couple attempts, I was left with this bread, which as David said, really is a wonderful afternoon snack. I'd eat it all day as is, as it's nice and fluffy and not too sweet. The matcha is pronounced but not overwhelming and plays very nicely with the red bean paste. I think it could be great as a dessert, cut thick and served with ice cream, azuki beans, and condensed milk on top, but somehow both loaves didn't last long enough for me to test this theory... next time.
MATCHA + AZUKI (RED BEAN PASTE) HOKKAIDO MILK BREADAdapted from Two Red Bowls and King Arthur FlourMakes two 9- by 4-inch loaves
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