How to Make Japanese Matcha Treats?

Japanese matcha pastries green teadessert recipe ingredients: 20 grams of kui fat (glutinous rice flour), millet rice flour,and water, fine sugar, water maltose,milk candy, slightly matcha powder, and a little water,adzuki bean paste 300 grams,maltose, 120 grams adzuki bean paste, maltose 20 grams,millet flour 50 grams, water 45 grams mixed evenly, piped into boiling water until floating and simmer for 3 minutes more, then placed in a steel bowl with 20 grams of fine sugar and 8 grams of maltose, stirred until glossy and Q-shaped,



makes:

1. Soak adzuki beans overnight, cook until mashed into paste, see recipe for matcha green tea buns for details; the bean paste should be sieved but I directly milled it into a paste, which is not as fine.milk egg custard, roll, the adzuki paste needs to be sieved; I did not sieve and just mashed them, resulting in a less smooth texture;

white snow peas, soak overnight, pour into a pot with enough water and cook over high heat until boiling, then simmer for 1.5 hours;

2. Remove the white snow peas, add water to the pot and blend in a mixer (add water if necessary; some mixers do not need it and have shorter cooking time);

millet

flour 50 grams, add 8 grams of maltose, stir-fry until the sauce thickens, add appropriate amount of white sugar and a little salt, continue stir-frying until soft and smooth;step five is for kui fat preparation, often used in Japanese pastries, stickyrice flour 50 grams mixed with 45 grams of water, piped into boiling water until floating, simmer for another 3 minutes then removed, while hot add 20 grams of fine sugar and 8 grams of maltose, stir until glossy and Q-shaped,

take 20 grams of kui fat, mix with 300 grams of white bean paste, add a little matcha powder and water, knead evenly,

step six, divide the white bean paste into 50-gram portions, shape each as a teardrop with a pointed top and wider base, then flatten to about 0.3 cm thickness using a rolling pin, shape further to resemble leaves;

step seven, divide the adzuki bean paste into 20-gram portions, roll into oval shapes, wrap around the white bean paste, use toothpicks to make vein marks and complete.