Matcha is a type of delicately powdered Japanese green tea (Camellia sinensis). The green tea leaves of matcha plant are grown in shades three weeks prior to picking resulting in brighter coloured and nutrient rich green tea leaves. These leaves are steamed, stemmed and de-vined, then stone ground very slowly with stone grinding wheels to create a very fine bright emerald green coloured powder. There are two grades of matcha powder available, namely ceremonial grade and food/culinary grade. The good quality ceremonial grade green tea leaves are used for Japanese tea ceremony and the food/culinary grade leaves are used to flavour and colour food, desserts and drinks like tempura, soba noodles, mocha, ice cream, chocolates, candies and lollies, cakes like Swiss rolls, cheese cakes and cupcakes, breads, pastries, cookies, lattes, smoothies, milk shakes, puddings, mousse, iced drinks, liqueurs and even beers. The most popular bread available in Asian bakeries worldwide is matcha or green tea buns with sweet red bean paste fillings. For my gluten free Japanese recipe, I made these gluten free matcha buns filled with homemade raspberry jam. These buns are also vegan, dairy free, nut free, corn free, egg free, refined sugar free and allergy friendly.
Matcha green tea originated from China and has a very long history dated all the way back to the Tang Dynasty (618-907). During this era, tea leaves were typically steamed and then shaped into tea bricks for easy storage and transportation for trade. During the Song Dynasty (960-1279), powdered green tea were produced from the steam dried leaves. The most popular way of consuming this powdered green tea was to mix with hot water. The Zen (Chan) Buddhist monk named Eisai, brought this ceremonial way of preparing and consuming powdered green tea back to Japan in 1191. This ritual became enormously popular amongst the elite societies during the 14th and 16th centuries. Whereas in modern day, the popularity of matcha worldwide has never been grander.
Today, matcha green tea powdered is counted as one of the utmost potent super foods extensively available on the market. Matcha is an excellent source of antioxidant from its polyphenols, catechins and chlorophyll components. Together with its abundance of amino acids like L-theanine and theophylline, matcha is packed with nutrients. Health benefits of matcha include enhanced mental concentration and alertness; supports relaxation and calms the mind; boost the immune system; prevent bacterial, viral and fungal infections; reduce risks of cancer; prevent type-2 diabetes by lowering cholesterol and blood sugar; promotes natural detoxification; maintain cardiovascular health; aids digestive health; and assists in weight loss.
For the dough:
- 280 g 10.6oz gluten free white bread flour (Laucke Easy Bakers)
- 520 g 17.6oz/1.1Ib gluten free meal and grain bread mix (Laucke Easy Bakers)
- 2 teaspoon dry active yeast
- 2 tablespoons matcha powder
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
- 50 g 1.8oz vegan butter (Nuttlelex)
- 4 tablespoons agave syrup
- 600 ml rice milk
For the Raspberry Jam Filling:
- 535 g 19oz/1.2Ib fresh raspberries, washed
- ⅓ cup agave syrup
- 1 teaspoon powdered fruit pectin
- 2 non-stick 12 cup muffin pans
For the raspberry jam filling:
- Place all the raspberries and agave syrup in a medium pot, bring to a boil and turn the heat to low.
- Simmer on low heat until the liquid has reduced by half and thickened slightly. About 30 minutes.
- Add in powdered fruit pectin. Stir and mix well.
- Continue to simmer on low heat, stirring frequently until the powdered fruit pectin has dissolved and the raspberry jam has thickened. Turn off the heat.
- Place the jam into a jar to cool and set. Refrigerate until ready to use.
For preparing the dough:
- Warm the rice milk in a small pot for around 2 minutes, then turn off the heat. Add in the extra virgin olive oil, vegan butter and agave syrup and mix well.
- In a large mixing bowl, add in all the dry ingredients including the yeast.
- Attach the mixing bowl to an electric mixer and then attach the dough hook. Using low speed, mix for about 30 seconds or until ingredients are well combined.
- Continue on low speed, gradually pour the warm rice milk mixture in step 1 into the well in the large bowl for about 2 minute.
- Stop mixing and then use a rubber spatula to scrape the sides and bottom of the mixing bowl.
- Mix on low setting for another 5 minutes or until dough is well combined.
For stuffing the dough:
- Lightly grease all the muffin cups with some vegan butter.
- Scoop and place small amount of wet dough into the bottom of each cup of the muffin pan (about 1.5cm thick).
- Then place 1 tablespoon of raspberry jam into the center of each muffin cup, gently flatten the jam slightly.
- Fill each muffin cup with the rest of wet dough until nearly the edge. (about ¾ full).
- Let the dough rise for about 20 minutes.
For cooking the bun:
- Pre-heat fan-forced oven to 190C or 375F. Bake the buns for 15 minutes or until golden brown.
- Let the buns rest for 5 minutes. Then remove and place the cooked buns on a cooling rack.
- Reheat by covering the buns with aluminium paper and bake in the oven for 5 minutes or in microwave for 40 seconds or until buns are soft.
Disclosure Statement: I am NOT paid by Laucke Easy Bakers or Nuttelex for this post!
4 thoughts on “Vegan Matcha Buns with Raspberry Jam”
What could be a better combo than pastry and raspberry jam. Love it
I totally agree with you. Thanks Amanda. 🙂
I have such a weakness for a raspberry jam filling! These sound divine!
Raspberry jam is really tasty indeed. Thanks Riz. 🙂