Japanese matcha pastriesgreen teadessert recipe ingredients: 20 grams of kui fat (glutinous rice flour),milletrice flour,and water, fine sugar, watermaltose,milk candy,slightly matcha powder, and a little water,adzuki beanpaste 300 grams,maltose,120 grams adzuki bean paste, maltose 20 grams,milletflour 50 grams, water 45 grams mixed evenly, piped into boiling water until floating and simmer for 3 minutes more, then placed in a steel bowl with 20 grams of fine sugar and 8 grams of maltose, stirred until glossy and Q-shaped,



makes:

1. Soak adzuki beans overnight, cook until mashed into paste, see recipe for matcha green tea buns for details; the bean paste should be sieved but I directly milled it into a paste, which is not as fine.milkegg custard,roll, the adzuki paste needs to be sieved; I did not sieve and just mashed them, resulting in a less smooth texture;

whitesnow peas,soak overnight, pour into a pot with enough water and cook over high heat until boiling, then simmer for 1.5 hours;

2. Remove the white snow peas, add water to the pot and blend in a mixer (add water if necessary; some mixers do not need it and have shorter cooking time);

millet

flour 50 grams, add 8 grams of maltose, stir-fry until the sauce thickens, add appropriate amount of white sugar and a little salt, continue stir-frying until soft and smooth;step five is for kui fat preparation, often used in Japanese pastries,stickyrice flour 50 grams mixed with 45 grams of water, piped into boiling water until floating, simmer for another 3 minutes then removed, while hot add 20 grams of fine sugar and 8 grams of maltose, stir until glossy and Q-shaped,

take 20 grams of kui fat, mix with 300 grams of white bean paste, add a little matcha powder and water, knead evenly,

step six, divide the white bean paste into 50-gram portions, shape each as a teardrop with a pointed top and wider base, then flatten to about 0.3 cm thickness using a rolling pin, shape further to resemble leaves;

step seven, divide the adzuki bean paste into 20-gram portions, roll into oval shapes, wrap around the white bean paste, use toothpicks to make vein marks and complete.