I recently got some Japanese Matcha powder from Heapwell Superfoods and hope to add them into some of my desserts. My boyfriend doesn’t like any type of bitterness from his desserts, and he loves red bean. So I decided to go online and learn how to make this Matcha Mochi Bread. At first I thought kneading a dough would be very difficult, but after trying it, it is actually quite fun and simple. You just need to have some patience and energy during kneading. You can even knead the dough with your kids or husbands/boyfriends to add some extra fun.
The bread is stuffed with mochi and red bean paste filling. This adds a sweetness and a chewy texture to the bread. While the matcha flavor remains, the red bean paste covers its bitterness. As you all know, red bean and matcha is always the best combo for desserts.
Where to Get the Red Bean Paste?
To be honest, you can make the red bean paste by yourself, but I was being lazy, so I decided to buy them in grocery store. I found that there are more selections in Japanese grocery stores, such as Konbiniya or Fujiya. Make sure choose the paste with more coarse texture to add some bite to your bread.
Matcha Mochi Bread
- 135 g Bread Flour or All Purpose Flour
- 18g Sugar
- 2g Instant Yeast
- 1/2 Egg
- 13g Butter (room temperature)
- 8g Matcha Powder
- 60mL Water
- 50g Glutinuous Rice Flour
- 15g Corn Starch
- 25g Sugar
- 1/2 teaspoon Vegetable Oil
- 80mL Water
- 75g Red Bean Paste
Red Bean Paste
- Combine bread flour/all purpose flour, sugar, instant yeast, and matcha powder. Mix it well.
- Add egg and water into the mixture.
- Keep mixing it until firming it into a dough.
- Knead the dough until it is elastic and smooth. (This process may take around 20 to 30 minutes.)
- Cut the soften (not melted) butter into cubes and slowly add them into the dough. Knead.
- When the dough becomes very elastic, it is ready for rising.
- Cover the dough with a damp towel. Keep it into a warm place to rise. Let it rise for one hour.
- While the dough is rising, prepare the mochi.
- In a bowl, add glutinous rice bowl, corn starch, sugar, and water. Mix well until no clumps.
- Add vegetable oil and mix well.
- Steam the mixture with high heat for 10-15 minutes.
- After 10-15 minutes, set it aside to cool down a bit. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
- Once cool down, knead the mochi for 5-10 minutes. (Please remember to wear gloves, because the mochi is very sticky.)
- Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes.
- If the dough is ready, it will hold the shape after poking it.
- Take the dough out and punch out the air.
- Sprinkle some flour to the dough to prevent stickiness.
- Divide it into 3 pieces.
- Roll the divided dough into balls.
- Cover with damp towel, and let it rest for 15 minutes.
- Divide the red bean paste into 3 portions.
- Take the mochi out from the fridge and divide it into 3 portions. (Keep the gloves on!)
- Take one dough out and sprinkle some flour on it.
- Roll it until flatten. Spread the mochi on top. Put the red bean paste on top of the mochi. Roll the dough into a ball shape and seal it well.
- Repeat step 24 for the remaining dough.
- Cover the dough with damp towel and let it rise for one hour.
- Preheat the oven to 180ºC/356°F.
- Put the bread on a baking pan (with parchment paper).
- Sprinkle some flour on top and cut a cross mark on them.
- Bake it in the preheated oven for 15-18 minutes.
- Make sure the dough is cooked through. And it will be ready to serve.
To Prepare Dough:
To Prepare Mochi:
To Assemble the Matcha Mochi Bread:
Reference: YouTube Video from Two Bites