Monday 6 July 2015

Matcha Adzuki Buns

I was at a bakery and saw some Matcha Adzuki Buns. They looked really yummy and I decided to make some myself. 

Instead of the usual bun sizes, I made 16 mini buns from my bread dough. They are just nice for my girl and are really yummy. The best part of it...these buns are soft and fluffy and stayed so even on the 3rd day!!

Matcha Adzuki Buns
makes 16 mini buns

For the Bread Dough
198g Milk
300g Bread flour
10g Matcha powder
24g Sugar
1 tsp Salt
1 tsp Instant yeast
15g Unsalted butter

For the Filling
1 can of adzuki beans

For Decoration
some black sesame seeds (can use white sesame seeds as well)

For the Bread Dough
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading.

4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.

5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

6. Let the breadmaker do the rest.

7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 16 portions.

8. Roll up each dough portion into round balls and rest for 5 minutes.

For the Bun
9. Flatten each ball into a disc (can either use a pastry rolling pin or the palm of your hands) and put the adzuki beans cubes in the middle, wrap and seal. Put in a 9" square tin (you can also put in individual paper bread casing) and let it proof for another hour.  

10. Spray the bun with water and sprinkle some sesame seeds on the bun.

11. Bake in preheated oven at 200ºC for 15 minutes.

12. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 


This post is linked to – Little Thumbs Up July 2015 (Tea) – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Cheryl from Baking Taitai.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Great for brekkie ... so fluffy soft :D

    1. Anytime of the day for me. Not good for my waistline to be eating all the time though. Hahaha!

  2. Matcha and red beans are best friends just like you and me! :)

  3. Hi LY,

    Your homebaked matcha red bean buns look very professional baked! I reckon that they are even better than the store bought ones :p




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