Soft, fluffy matcha baozi with a smooth, creamy pudding filling. These vibrant green steamed buns combine the earthy aroma of Japanese matcha with a rich, silky custard center that melts in your mouth. Lightly sweet and beautifully balanced, they’re perfect as a snack, dessert, or a special homemade treat with tea or coffee.
Ingredients
For the Filling:
- 200ml milk
- 30g corn starch
- 40g sugar
- 1 egg
For the Dough:
- 240g cake flour
- 10 g matcha powder
- 4g instant dry yeast
- 10g sugar
- 10g cooking oil
- 125g lukewarm water
Instructions
1. Prepare the Custard:
- Mix or blend all the custard ingredients.
- Cook over low heat until thickened. Stir constantly as it's prone to burning.
- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.
2. Prepare the Dough:
- Add all the dough ingredients to the mixer bowl.
- Knead on low speed for 8–10 minutes until smooth.
- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.
3. Assemble the Buns:
- Divide the pudding into 9 equal portions.
- Once the dough has risen, deflate it gently.
- Roll the dough into a rope and cut it into 9 equal pieces.
- Flatten each piece into a 10 cm disc, keeping the edges thinner and the center thicker.
- Place one portion of pudding in the center of each disc.
- Bring the edges together and seal completely to enclose the filling.
4. Proof the Buns:
- Place the buns on parchment-lined steamer trays or plates, leaving space between them.
- Let them rest for 30 minutes until they become light and puffy.
5. Steam the Buns:
- Boil water in a wok or pot.
- Place the steamer trays or plate over the boiling water.
- Steam over medium-high heat for 10 minutes.
- Serve immediately.
6. Storage and Reheating:
- Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.
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