My Vegan Matcha Buns Japanese recipe is a variation of the most popular bread available in Asian bakeries worldwide. Which is specifically the matcha or green tea buns with sweet red bean paste fillings. I made these gluten free matcha buns filled with homemade raspberry jam instead. The main ingredients for my fillings are fresh raspberries, agave syrup and a small amount of fruit pectin. Moreover, for the vegan matcha buns, I am using matcha powder. Plus gluten free white bread flour and meals & grains bread flour mix. But you can use any gluten free white bread flour and add you own meals and grains if you prefer. These gluten free vegan matcha buns are also dairy free, nut free, corn free and egg free. As well as refined sugar free and allergy friendly.
You may also like my other gluten free buns recipes:
- Matcha Buns with Cheese;
- Chinese Steamed Buns (Mantou);
- Steamed Pandan Coconut Buns;
- Vegan Pandan Kaya Buns (Coconut Jam Buns);
- Baked Pumpkin Buns with Cinnamon Pumpkin Filling;
- Red Bean Paste Buns (Dou Sha Bao);
- Chinese Steamed Custard Buns;
- Chinese Steamed Barbecue Pork Buns (Char Siu Bao); and
- Gua Bao with 5 Spice Pulled Beef (Steamed Sandwich Buns).
Matcha Green Tea Powder
In Japan, they make matcha by delicately grinding Japanese green tea (Camellia sinensis) into powder. They grow the green tea leaves of matcha plant in shades three weeks prior to picking. Resulting in brighter coloured and nutrient rich green tea leaves. Then they steam, stem and devine these leaves, followed by stone grounding very slowly with stone grinding wheels. In order 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. They use the good quality ceremonial grade green tea leaves for Japanese tea ceremony. Whereas they use the food/culinary grade leaves to flavour and colour food, desserts and drinks. Particularly tempura, soba noodles, mocha, ice cream, chocolates, candies and lollies. As well as cakes like Swiss rolls, cheese cakes and cupcakes, breads, pastries, and cookies. In addition, they also use matcha powder to make drinks like lattes, smoothies, milk shakes, iced drinks, liqueurs and beers. As well as puddings and mousse.
History of Matcha Green Tea
Matcha green tea originated from China. In fact, it has a very long history dated all the way back to the Tang Dynasty (618-907). During this era, they typically steamed tea leaves and then shaped into tea bricks. To allow for easy storage and transportation for trade. During the Song Dynasty (960-1279), they produced powdered green tea from the steamed 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 tradition to Japan in 1191. Creating the ceremonial way of preparing and consuming powdered green tea. 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.
Nutritional Values and Health Benefits of Matcha Green Tea
Today, many people consider matcha green tea powdered as one of the utmost potent super foods. Because matcha has lot of nutrients. It is also widely available for sale on the market. Likewise, matcha is an excellent source of antioxidant from its polyphenols, catechins and chlorophyll components. Moreover, matcha is rich in amino acids, particularly L-theanine and theophylline.
On the whole, the health benefits of matcha may include:
- Enhance mental concentration and alertness;
- Support relaxation and calms the mind;
- Boost the immune system;
- Decrease risks of bacterial, viral and fungal infections;
- Reduce risks of cancer;
- Prevent type-2 diabetes by lowering cholesterol and blood sugar;
- Promote natural detoxification;
- Maintain cardiovascular health;
- Aid digestive health; and
- Assist in weight loss.
Vegan Matcha Buns with Raspberry Jam
For the dough:
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 an electric mixer 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. Make a well in the middle of the mixing bowl.
- 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 rest 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.