Starry Matcha Red Bean Bread

I love stars, sometimes when the night sets, I will look out the window and search for the stars. For me, stars signify hope. Especially in the darkest of nights you can still see the stars shining bright, telling us not to give up even in our hardest moments. So today, through my inspiration, I made these starry Matcha bread. The red bean is enveloped with the sweet bread and topped with Matcha crust, then drizzled with a decadent Ruby Chocolate.

Ingredients (Matcha Crust)

  • 75g all purpose flour
  • 10g sugar
  • 1/4 tsp or 1g baking powder
  • 40g water
  • 5g matcha powder
  • 15g oil


  • Mix all ingredients and knead until the dough isn’t sticky. Divide the dough into 6 balls. Cover and let it rest.


  • 180g Red Bean Filling (I used store bought)
  • 50g melted Ruby Chocolate ( can melt over double boil, or microwave for 10-15 seconds then transfer to piping bag)

Divide the red bean filling into 6 balls. Cover and set aside. Prepare the sweet bread.

Ingredients (sweet bread)

  • 150g bread flour
  • 18g sugar
  • 2g yeast
  • 80g milk
  • 17g egg
  • 15g butter
  • 1g salt


  • Preheat the oven to 180 degree celsius
  • Mix all the dry ingredients into the mixer, followed by the wet ingredients except the salt and butter. Using a dough hook, knead for about 2 minutes at low speed until a dough is formed
  • Add in the butter , and continue to knead for about 2 minutes at low speed
  • Add in the salt, and continue to knead until the dough becomes elastic and reaches the window pane stage. This will take about 15-20 minutes. (I am using Kenwood Chef XL series)
  • Divide the dough equally into 6 balls. Cover and let it rest for 15 minutes
  • Wrap the filling into the sweet bread. Round up into a tight ball. Cover as you work on so it would not dry up the dough. Do the same for the rest of the dough. Let it rest for another 15 minutes
  • Flatten the dough and roll it into 10 cm diameter. Then roll the matcha dough to 10 cm diameter as well. Stack the green dough on top of the sweet bread. Flip the stacked dough and make slits with the help of a sharp knife and scissors. See photo below. Do the same for the rest of the dough. Cover and let it rise to double. This will take about an hour and half, depending on the temperature and humidity of your environment. Don’t be fixated with the time frame as long as the dough rises to double, it is good to go.
  • Bake for for 13 minutes. Drizzle it with melted Ruby Chocolate
  • Let it cool down on a wire rack

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