We love matcha with red bean. We added mochi for an extra layer of chew – soft, stretchy and fun to pull apart. The earthy bitterness of matcha pairs perfectly with sweet, creamy red bean, while the mochi adds a gentle bounce to every bite. Best enjoyed fresh, while the mochi is still soft, tender and stretchable.
Makes 12
WHAT YOU NEED
Milk mochi filling
80g (2¾oz) glutinous rice flour
20g (¾oz) cornflour (cornstarch)
170g (6oz) milk
18g (⅝oz) caster (superfine) sugar
10g (⅜oz) butter
Red bean paste
*(or purchase ready-made from an Asian supermarket)
100g (3½oz) red beans (adzuki beans)
500g water
50g (1¾oz) light soft brown sugar
5g (1 tsp) glucose syrup
pinch of sea salt
Matcha madeleine batter
100g (3½oz) cake flour
10g (⅓oz) ceremonial matcha powder
5g (1 tsp) baking powder
pinch of sea salt
105g (3½oz) unsalted butter
7g (¼oz) milk
85g (3oz) whole eggs, strained
75g (2½oz) caster (superfine) sugar
10g (⅓oz) honey
Matcha glaze
78g (2¾oz) icing (confectioners’) sugar
18g (⅝oz) water
4g (⅛oz) ceremonial matcha powder
For decoration
10g (⅓oz) ceremonial matcha powder, for dusting
WHAT TO DO
Milk mochi filling
Mix all the ingredients except the butter and strain into a heatproof bowl. Steam for 23 – 25 minutes until set.
Transfer to a stand mixer and mix on high speed for 2 minutes using the paddle attachment, then medium speed for 7 – 8 minutes. Add the butter and continue mixing until smooth.
Transfer to a piping bag and chill.
Red bean paste
Place the red beans in a pan and cover with just enough water.
Boil for 10 minutes, then drain. Add 500g water to the beans, return to the pot, and boil for another 10 minutes.
Add the light soft brown sugar and cook for 5 minutes, stirring well. Stir in the glucose syrup and salt, then simmer for another 5 minutes, stirring frequently to prevent burning.
Check the consistency – the beans should be very soft and easy to mash. Once cooked, transfer the mixture onto a tray and cover with cling film, pressing it directly onto the surface. Allow to cool, then mash and transfer to a piping bag and store in the fridge.
Matcha madeleine
Preheat the oven to 210°C fan (450°F/gas 9) and prepare your mould.
Melt the butter and milk together in a heatproof bowl over a pan of simmering water, keeping the temperature at 40°C (104°F).
Warm the eggs, sugar and honey to 30°C (86°F).
Mix the dry ingredients gently into the egg mixture, then mix in the butter one-third at a time.
Pipe into the moulds, reduce the oven temperature to 180°C (350°F/gas 4) and bake for 10 – 13 minutes until risen and set.
Remove from the oven, unmould and leave to cool.
Matcha glaze
Mix the icing sugar, matcha powder and water until smooth.
Use immediately.
To finish
Cool completely, then dig out the core using an apple corer and widen slightly with a chopstick. Pipe in the red bean paste (30%) followed by the milk mochi (70%). Replace the core (see note).
Brush with matcha glaze and let air-dry. Dust the front with the matcha powder just before serving.
Note: Replace the core if required
If the recipe calls for sealing the filling, trim the reserved core down to about 1cm (½in) and gently press it back into place. This gives a smooth finish and locks the filling inside.
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