Chewy, soft, and crunchy all in one! Gooey red bean paste meets chewy tangyuan, all encased in a rich matcha cookie.

Quick Info

⏱️ 142 min • 🍽️ 10 servings • ⭐ 54%

Nutrition

261 cal • 3g protein • 38g carbs • 10g fat

Tags

[Vegetarian] • [Desserts] • [Snacks] • [Asian]

Ingredients

• 90 grams thick red bean paste
• 2 tablespoons (40 grams) sweetened condensed milk
• 3 tablespoons plus 1 teaspoon (40 grams) sugar
• Water, as needed
• 1 cup mochiko (glutinous rice) flour, divided
• ½ cup warm water, divided
• ½ cup (118 grams) unsalted butter, room temperature
• ½ cup (100 grams) sugar
• 1 large egg
• 1 teaspoon (4 grams) vanilla extract
• 1½ cups (180 grams) all-purpose flour, divided
• 1 teaspoon (5 grams) baking powder
• 3 tablespoons (15 grams) matcha powder

Instructions Preview

1. Make the red bean filling: In a medium bow…
2. In a medium bowl, combine ½ cup of the moc…
3. Bring a large pot of water to a boil. Line…

…and 8 more steps

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Recipe by: Zhe • From: Tasty