Matcha Butter Mochi Tang Yuan 汤圆
Matcha Butter Mochi Tang Yuan 汤圆
Ingredients
For the Black Sesame Filling
- 60 grams black sesame seeds
- 45 grams sugar
- 45 grams butter, softened
For the Matcha Butter Mochi
- 170 grams glutinous rice flour
- 30 grams matcha powder
- 200 grams sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 230 grams milk
- 115 grams butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- 1
Place 60 grams of black sesame seeds in a pan. Toast them over medium-low heat for 5-7 minutes until fragrant.
⏱️ 7 min
- 2
Transfer the toasted black sesame seeds to a food processor or grinder. Add 45 grams of sugar. Grind until the mixture becomes a fine powder.
⏱️ 5 min
- 3
Add 45 grams of softened butter to the ground sesame and sugar mixture. Mix until well combined and a paste forms.
⏱️ 3 min
- 4
Roll the black sesame paste into small balls, approximately 5 grams each. Place them on a plate and freeze for 30 minutes.
⏱️ 5 min
- 5
In a large bowl, whisk together 170 grams of glutinous rice flour, 30 grams of matcha powder, 200 grams of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
⏱️ 5 min
- 6
In a separate bowl, whisk together 230 grams of milk, 115 grams of melted butter, 2 large eggs, and 1 teaspoon of vanilla extract.
⏱️ 3 min
- 7
Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth and well combined.
⏱️ 3 min
- 8
Grease a 9x13 inch baking dish.
⏱️ 1 min
- 9
Pour half of the matcha butter mochi batter into the prepared baking dish.
⏱️ 1 min
- 10
Carefully arrange the frozen black sesame balls evenly on top of the batter in the baking dish.
⏱️ 2 min
- 11
Pour the remaining matcha butter mochi batter over the black sesame balls, ensuring they are fully covered.
⏱️ 1 min
- 12
Bake at 175°C (350°F) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 60 min•🌡️ 175
- 13
Let the matcha butter mochi cool completely before serving.
⏱️ 10 min
- 14
Cut into squares and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Matcha Butter Mochi Tang Yuan 汤圆
For the Black Sesame Filling
- 60 grams black sesame seeds
- 45 grams sugar
- 45 grams butter, softened
For the Matcha Butter Mochi
- 170 grams glutinous rice flour
- 30 grams matcha powder
- 200 grams sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 230 grams milk
- 115 grams butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- 1
Place 60 grams of black sesame seeds in a pan. Toast them over medium-low heat for 5-7 minutes until fragrant.
⏱️ 7 min - 2
Transfer the toasted black sesame seeds to a food processor or grinder. Add 45 grams of sugar. Grind until the mixture becomes a fine powder.
⏱️ 5 min - 3
Add 45 grams of softened butter to the ground sesame and sugar mixture. Mix until well combined and a paste forms.
⏱️ 3 min - 4
Roll the black sesame paste into small balls, approximately 5 grams each. Place them on a plate and freeze for 30 minutes.
⏱️ 5 min - 5
In a large bowl, whisk together 170 grams of glutinous rice flour, 30 grams of matcha powder, 200 grams of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
⏱️ 5 min - 6
In a separate bowl, whisk together 230 grams of milk, 115 grams of melted butter, 2 large eggs, and 1 teaspoon of vanilla extract.
⏱️ 3 min - 7
Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth and well combined.
⏱️ 3 min - 8
Grease a 9x13 inch baking dish.
⏱️ 1 min - 9
Pour half of the matcha butter mochi batter into the prepared baking dish.
⏱️ 1 min - 10
Carefully arrange the frozen black sesame balls evenly on top of the batter in the baking dish.
⏱️ 2 min - 11
Pour the remaining matcha butter mochi batter over the black sesame balls, ensuring they are fully covered.
⏱️ 1 min - 12
Bake at 175°C (350°F) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 60 min•🌡️ 175 - 13
Let the matcha butter mochi cool completely before serving.
⏱️ 10 min - 14
Cut into squares and enjoy.
⏱️ 1 min