INGREDIENTS

• Matcha Dough
• • 1 cup all purpose flour
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 Tbsp sugar
• • ¼ cup milk
• • ¼ cup shortening
• • ¼ tsp salt
• Plain Dough
• • ½ cup all purpose flour
• • ¼ cup shortening
• Filling
• • 16 oz fine red bean paste (koshian)
• Egg Wash
• • 1 beaten egg

DIRECTIONS

• 1. For Matcha dough, whisk dry ingredients together. Then add shortening and milk. Mix then knead until it forms into a ball. Cover and set aside.
• 2. Combine all ingredients for plain dough. Mix then knead into a small ball.
• 3. Roll out Matcha dough into a rectangle, about ½” thick.
• 4. Roll out plain dough into a smaller rectangle (about ⅔ the size of Matcha dough.) Lay it on top of Matcha dough.
• 5. Fold the dough into thirds. Roll it out in one direction, returning its shape to a flat rectangle. Repeat this process 2-3 times.
• 6. Cut the rectangle lengthwise in half. Roll each half into a long cylinder. Divide into 12 pieces each.
• 7. Flatten a piece with a rolling pin. Add a spoonful of red bean paste filling (~1.5-2 Tbsp) to the center. Gently close the dough around the filling. Pinch to seal it. To create more shape, press it inside a cookie cutter.
• 8. Bake 350°F for 15-20 min, pinched side up.
• 9. Remove from heat. Flip over then brush with egg wash.
• 10. Return to oven for 5-8 more min until golden.