Daily Cooking Quest

Matcha Steamed Buns

If you love matcha (Japanese green tea), you are going to love these steamed buns. It is really fast to make, just mix and whisk, and 15 minutes of steaming later, voilà, hot piping green lovely steamed buns ready to be enjoyed with coffee or tea. ♥

Matcha Steamed Buns

There is something rather unusual with these steamed buns, namely the use of rice flour instead of regular all purpose flour, a bonus for people who need gluten-free food. Texture wise, they are slightly chewy, think a cross between cake and mochi. It might need a bit getting used to for those who has never has rice cake steamed buns before, but oh so tasty all the same. And best of all, the green color! I just love looking at it, and I can taste the freshness of matcha in every bite. ♥

Matcha Steamed Buns

Matcha Steamed Buns

Author: Anita Jacobson



Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves: 4 to 6


  • 100 gram rice flour (Indonesian: tepung beras)
  • 1 teaspoon baking powder
  • 1 teaspoon matcha (green tea powder)
  • 1 egg
  • 50 gram sugar
  • 80 ml milk
  • 1 tablespoon canola oil
  • Tools
  • about 6 individual muffin cups (Indonesian: cetakan bolu kukus)
  • cup cake liners/parchment paper


  1. Prepare a steamer.
  2. Sift together rice flour, baking powder, and matcha. Set aside.
  3. In a mixing bowl, whisk together egg and sugar until sugar has fully dissolved. Add milk and canola oil, continue whisking until well combined. Then add the sifted dry ingredients from step 2 and keep mixing until well combined.
  4. Line the muffin cups with liners or parchment paper. Pour the batter to fill each cup about 70% full. Then steam for 12 to 15 minutes, or until a toothpick comes out clean when poke into the buns. Serve immediately with tea or coffee.


  • charlotte says:

    So easy I HAVE to try it! Thanks!

  • Chris says:

    Hey Anita , would like to ask you, if I use all purpose flour as you mentioned, the texture won't be chewy?

    • Anita says:

      Hi Chris, yup, it is slightly on the chewy side now that you mentioned it :)

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