A few days ago I ordered matcha powder to use in backing and smoothies. This morning I decided to give these Steamed Matcha Buns a try–the recipe was originally posted on Rolling Scone. I adapted the recipe a little bit using my own flour blend. Keith and the roommates all tried these and confirmed that they were lovely.
Steamed Matcha Buns
- 3 large eggs
- 3 tablespoons raw honey
- 3 tablespoons unrefined coconut oil
- ½ cup plain greek yoghurt
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup white rice flour
- ½ cup tapioca flour
- 1/8 teaspoon xantham gum
- 3 tablespoons raw coconut sugar
- 3 teaspoons matcha green tea powder
- 3 teaspoons baking powder
- OPTIONAL: The original recipe called for 1/4 teaspoon of sea salt. I forgot to include this and they came out perfect without it. I’m listing it as optional because adding it in would probably bring out the sweetness in these a bit more.
- Whisk all wet ingredients together in one bowl.
- Sift each of the dry ingredients into a separate bowl and whisk together.
- Add the dry mixture to the wet mixture.
- Bring about an inch of water to boil, covered.
- Place cupcake papers onto steamer, each touching, and fill two thirds of the way. These bad boys will rise up, so make sure the cupcake papers touch to add support to each bun as they rise.
- OPTIONAL: Fill cupcake papers half way, add jam, then top with more batter. I tried this with my second batch and they came out delicious!
- Place buns, on steamer, into pot of boiling water. Cover, and cook for between 6-8 minutes.
- Buns are done when toothpick inserted in center comes out clean.
- These are best eaten warm.
This recipe was quick, easy, and tasty!