Mung Bean Paste Matcha Tea Towel Twist

Overview

One of the Japanese fruits. It's very simple to make. Looking at the remaining mung bean puree, I felt a little overwhelmed. Suddenly I had an idea, Japanese confectionery would be good. Taking advantage of the excitement brought by the success of pumpkin wagashi, turn this mung bean puree into wagashi and tea towel twists. It is simple and effortless. Matcha skin, combined with mung bean filling, can make up for the shortcoming of not being able to make the mung bean paste green. I was reluctant to add more matcha powder, fearing that the color would be too dark. However, the color was a bit unexpected, with a bit of greenish gray, not the green as expected, and it was far different from the green of matcha fruit on the market.

Tags

• pastries
• afternoon tea
• corn starch
• glutinous rice flour
• matcha powder
• mung bean paste
• oil-free white bean paste
• white sugar
• water

Ingredients

Steps

1. 1 Ingredients 1

   

2. 2 Pour glutinous rice flour, cornstarch, sugar and water into a bowl

   

3. 3 Mix well

   

4. 4 Put it into the pot and steam it over high heat

   

5. 5 Take out and cool slightly

   

6. 6 Preparation materials 2

   

7. 7 Pour the white bean paste into the steamed flour

   

8. 8 Knead into smooth dough

   

9. 9 Add matcha powder

   

10. 10 Knead evenly

    

11. 11 Divide the filling into 20 grams each

    

12. 12 Take a piece of skin, place it on plastic wrap, press it flat, and add the filling

    

13. 13 Wrap it up with plastic wrap

    

14. 14 Tighten the plastic wrap

    

15. 15 Untie the plastic wrap

    

16. 16 Garnish with a sweet potato cube on top

    

17. 17 All completed