Besides making mooncake, Matcha mung bean paste can also be used as filling for Matcha Mung Bean pao, just don’t cook the paste until too dry. Milk is used in making the paste as well as pao dough as it will help bringing out the fragrance of Matcha. This recipe uses plain flour and wheat starch for the skin, some Matcha powder is added too to yield skin with light green colour.
Check out other popular pao recipes from us: Pao recipes collection
CHINESE VERSION: 抹茶豆蓉包
Matcha Mung Bean Pao (Chinese Steamed Bun) | MyKitchen101en
Yields: 8 paos
Ingredients:
For Matcha mung bean paste: (Yields: about 370 g)
- 90 g split mung bean (rinsed)
- 160 g plain water
- 3 ½ tsps Matcha powder + 2 tbsps hot water
- 120 g milk
- 3 ½ tsps glutinous rice flour
- ⅛ tsp fine salt
- 80 g fine sugar
- 25 g corn oil (or other vegetable oil)
For pao dough:
- 210 g plain flour
- 90 g wheat starch
- 1 tsp Matcha powder
- 1 tsp instant yeast
- 65 g fine sugar
- 150 g (+ 1 to 2 tsps) milk (room temp.)
- 20 g corn oil (or other vegetable oil)
For Matcha mung bean paste:
1 Steam split mung bean with 160 g of water over medium heat for 30 minutes, until very soft.
2 Add 2 tbsps of hot water to Matcha powder, mix well. Add Matcha paste, glutinous rice flour, salt, sugar and steamed split mung bean to milk, blend until smooth. Sift the Matcha mung bean paste. Add in oil, mix well.
3 Cook over medium heat for 7-8 minutes until the liquid starts to dry up. Reduce to medium-low heat, cook for another 2-3 minutes until you have a smooth paste. Cover the paste with a plate to prevent it from drying, set aside until slightly cooled. (Reminder: For making pao, don’t cook the paste until too dry.)
4 Divide the paste into 8 portions, each about 46 g.
For pao dough:
1 Combine plain flour, wheat starch, Matcha powder, instant yeast and sugar, mix well. Add in milk gradually, mix into a dough. If the dough is drier, add in more milk, ½ tsp at a time, until it reaches the consistency as shown in the video (all flour just comes together to form a dough, it is not sticky). Add in oil gradually, knead until combined.
2 Use stand mixer with hook attachment, knead over “speed 2” for 5 minutes, until a smooth dough is formed. (Reminder: Knead for 6-7 minutes if do it manually, lightly coat palm with flour whenever the dough is sticky.)
3 Shape dough into a ball, wrap with cling wrap, set aside to rest for 6-7 minutes.
4 Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Divide into 8 portions, each about 68 g. Shape into balls (cover with cling wrap to prevent from drying).
Making Matcha mung bean pao:
(Reminder: Divide dough into 2 batches, 4 doughs for each batch, prepare 1 batch at a time.)
1 Coat dough with flour, roll out into round shape with thick centre and thin sides. Turn the flatten dough over, top with 1 portion of paste, then wrap filling with dough, then put onto a piece of paper. (Reminder: You should work fast when making pao to avoid the pao dough from over-proofing. Over-proofed pao will have wrinkle surface when steamed.)
2 Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Litre of plain water.
3 Arrange pao on steamer racks, put steamer racks over the warm water, cover and proof for 20 minutes. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto pao.)
4 After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes.
5 Matcha mung bean paos are done!
Matcha Mung Bean Pao (Chinese Steamed Bun)
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Ingredients
For Matcha mung bean paste: (Yields: about 370 g)
- 90 g split mung bean rinsed
- 160 g plain water
- 3 ½ tsp Matcha powder + 2 tbsp hot water
- 120 g milk
- 3 ½ tsp glutinous rice flour
- ⅛ tsp fine salt
- 80 g fine sugar
- 25 g corn oil or other vegetable oil
For pao dough:
- 210 g plain flour
- 90 g wheat starch
- 1 tsp Matcha powder
- 1 tsp instant yeast
- 65 g fine sugar
- 150 g milk +1-2 tsp at room temp
- 20 g corn oil or other vegetable oil
Instructions
For Matcha mung bean paste:
- Steam split mung bean with 160 g of water over medium heat for 30 minutes, until very soft.
- Add 2 tbsps of hot water to Matcha powder, mix well. Add Matcha paste, glutinous rice flour, salt, sugar and steamed split mung bean to milk, blend until smooth. Sift the Matcha mung bean paste. Add in oil, mix well.
- Cook over medium heat for 7-8 minutes until the liquid starts to dry up. Reduce to medium-low heat, cook for another 2-3 minutes until you have a smooth paste. Cover the paste with a plate to prevent it from drying, set aside until slightly cooled. (Reminder: For making pao, don’t cook the paste until too dry.)
- Divide the paste into 8 portions, each about 46 g.
For pao dough:
- Combine plain flour, wheat starch, Matcha powder, instant yeast and sugar, mix well. Add in milk gradually, mix into a dough. If the dough is drier, add in more milk, ½ tsp at a time, until it reaches the consistency as shown in the video (all flour just comes together to form a dough, it is not sticky). Add in oil gradually, knead until combined.
- Use stand mixer with hook attachment, knead over “speed 2” for 5 minutes, until a smooth dough is formed. (Reminder: Knead for 6-7 minutes if do it manually, lightly coat palm with flour whenever the dough is sticky.)
- Shape dough into a ball, wrap with cling wrap, set aside to rest for 6-7 minutes.
- Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Divide into 8 portions, each about 68 g. Shape into balls (cover with cling wrap to prevent from drying).
Making Matcha mung bean pao: (Reminder: Divide dough into 2 batches, 4 doughs for each batch, prepare 1 batch at a time.)
- Coat dough with flour, roll out into round shape with thick centre and thin sides. Turn the flatten dough over, top with 1 portion of paste, then wrap filling with dough, then put onto a piece of paper. (Reminder: You should work fast when making pao to avoid the pao dough from over-proofing. Over-proofed pao will have wrinkle surface when steamed.)
- Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Litre of plain water.
- Arrange pao on steamer racks, put steamer racks over the warm water, cover and proof for 20 minutes. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto pao.)
- After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes.
- Matcha mung bean paos are done!
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