Fluffy and soft Japanese matcha steamed buns using rice flour so these steamed buns are gluten-free, on top of being delicious, and also not too sweet.
Growing up in Asia, steamed buns, steamed cakes, and steamed dessert is the norm. Most households don’t own any oven, instead we have big multi-tiered steamers and prepare a lot of steamed food. For Japanese food lovers and matcha lovers, you are going to love this Japanese matcha steamed buns. These are super easy and fast to prepare, and then into the steamer for about 12 minutes. They are light and fluffy, and I love these not too sweet steamed buns with my afternoon tea/coffee. ♥
Matcha (Japanese green tea powder)
From the title alone, you know you will need to procure some matcha (Japanese green tea powder). Since this is for baking, I usually use culinary grade matcha. If you need a recommendation, you can use what I usually use, which is Maeda-En culinary grade matcha. Another good option is Ito En matcha for those with Costco membership since you can get this huge packet for about $20+. But, as good as the Costco deal sounds, only do this if you plan to cook/bake/drink matcha often, since the life span of matcha is actually pretty short since the powder tends to loose its fragrance and bright green color overtime due to oxidation once you open the packet.
For those who needs gluten-free dessert, this matcha steamed buns might become your new favorite, since we are going to use rice flour instead of all-purpose flour. I always use Erawan brand rice flour when making these steamed buns. In fact, for all of my recipes that call for rice flour, this is the only brand I use when I am in the States. If you want to use other brands, especially those not originated from Asia, do so at your own risk since I have no experience with those.
Silicon baking cups
I steam these matcha steamed buns in silicon baking cups. This recipe doesn’t yield a whole lot of steamed buns, only 5, which is about the perfect amount of steamed buns when I am having tea for two with my hubby. :) If you have a bigger steamer, you can also steam them in a 6 cup muffin pan, but be sure to use cupcake liners so the steamed buns doesn’t stick to the pan.
How to steam the matcha steamed buns
You need a steamer to make steamed buns, and here are my tips for successfull steaming:
- Be sure the bottom pot has at least one inch of water since we don’t want the water the dry out mid steaming.
- Be sure the water is already boiling and there is plenty of steam before we start steaming the buns.
- Be sure to set the stove hot enough that steam should always be visible while steaming. I usually set mine to medium high.
- For those not using bamboo steamers, be sure to wrap the steamer lid with a kitchen towel to reduce the chance of water condensation drops on the steamed buns when you open the steamer lid. Any water from the lid that drops on the steamed buns will create wrinkly buns, and those spots will turn darker and chewier, so we really want to avoid that.
Matcha Steamed Buns
- 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 (I've tried with cow milk, soy milk, and almond milk)
- 1 tablespoon canola oil
- Prepare a steamer over medium high heat.
- Sift together rice flour, baking powder, and matcha. Set aside.
- In a mixing bowl, mix together egg and sugar until sugar has fully dissolved with an electric mixer. Add milk and canola oil, continue mixing until well combined. Then add the sifted dry ingredients from step 2 and keep mixing until well combined.
- Pour the batter into silicon baking cups to fill each cup about 70% full, you should need about 5 standard size muffin cups. Steam for 12 minutes, then turn the heat off, and let the buns sit in the hot steamer for another 5 minutes.
- Carefully open the steamer lid so no water drops on the buns, remove the steamed matcha buns, and serve immediately with tea or coffee.