Matcha Red Bean Buns

My tiny Tokyo apartment kitchen became my laboratory during that rainy month, and these matcha buns were the experiment that finally made my neighbor pause in the hallway to ask what smelled so divine. The earthy grassy notes of matcha hitting the sweet red bean filling created something that felt like eating a cloud flavored with memories of my favorite café in Harajuku.

I brought a batch to my grandmother who had never tried matcha anything, and she texted me before she even finished her first bun demanding the recipe. Now they are her go-to request for every family gathering.

Ingredients

• Bread flour: The higher protein content creates that pillowy texture we are after, allpurpose simply will not give you the same bounce
• Matcha powder: Splurge on culinary grade here because the flavor shines through, and cheap powder tastes disappointingly grassy and bitter
• Instant yeast: No need to proof it first which saves time and eliminates one potential point of failure
• Red bean paste: Storebought works perfectly but homemade anko takes these to another level if you have the time

Instructions

Mix the dry ingredients:

Whisk flour matcha sugar yeast and salt together until evenly combined and fragrant

Form the dough:

Pour in lukewarm milk and the egg then mix until shaggy dough comes together

Knead until smooth:

Work in softened butter then knead for 10 minutes by hand until dough passes the windowpane test

First rise:

Shape dough into a ball place in a greased bowl cover and let double in size about 1 hour

Shape the buns:

Divide into 12 pieces flatten each disc and place red bean paste in center then seal tightly

Second rise:

Let buns rise covered until puffy about 40 minutes while you preheat oven to 350°F

Bake to golden:

Brush with egg wash add seeds if you like and bake 18 to 20 minutes until lightly golden

Save Pin

My first attempt ended with red bean lava oozing everywhere because I rushed the sealing step but the messy results still disappeared in minutes at work. These buns have become my signature contribution to every potluck since.

Getting The Rise Right

Dough needs warmth and patience to double properly so I turn my oven light on and place the bowl inside with the door cracked. The gentle heat creates the perfect environment without drying out the surface.

Matcha Matters

Sifting matcha before adding it prevents clumps that would leave bitter pockets in your finished buns. I learned this after my third batch had specks of concentrated matcha that made certain bites overwhelmingly grassy.

Storage And Freshness

These buns freeze beautifully so I often double the recipe and stash half for emergency breakfast or midnight snack attacks.

• Wrap individually in plastic then foil before freezing for up to one month
• Reheat in a 350°F oven for 5 minutes to restore that just baked texture
• Microwave for 20 seconds if you are in a desperate hurry

Save Pin

There is something deeply satisfying about biting into a warm pillowy bun you created from scratch and watching someone is eyes light up at that first perfect bite.

Recipe FAQs

→ What makes these buns so soft and pillowy?

The combination of bread flour, proper kneading to develop gluten, and two rising periods creates an exceptionally tender texture. The enriched dough with butter and egg contributes to the soft, pillowy mouthfeel that stays fresh for days.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough after the first rise and refrigerate it overnight for a slow fermentation. This actually enhances the flavor. Bring to room temperature before shaping and proceeding with the second rise.

→ Where can I find red bean paste?

Sweetened red bean paste (anko) is available in Asian grocery stores, international aisles of supermarkets, or online. You can also make it from scratch using adzuki beans, though store-bought works perfectly for these buns.

→ Why is my dough too sticky or dry?

Dough hydration can vary based on flour brand and humidity. If too sticky, add flour one tablespoon at a time. If too dry, add milk one teaspoon at a time. The dough should be smooth, elastic, and slightly tacky but not sticky.

→ How do I know when the buns are fully baked?

The buns are done when they're lightly golden on top and sound hollow when tapped on the bottom. An instant thermometer inserted into the center should read 190-200°F. They'll continue cooking slightly from residual heat while cooling.

→ Can I freeze these buns?

Absolutely! Wrap cooled buns individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature, then reheat in a 350°F oven for 5-7 minutes to restore freshness. Avoid microwaving as it makes them tough.