This is a flavour combo inspired by one of my favourite bubble tea orders – matcha and red bean! Think matcha brownie filled with red bean paste, mochi and more red beans. It’s got all the textures, from the pull of the mochi, to the sweet red bean to offset the matcha taste profile.
After making the mochi biscoff brownie, I couldn’t help but dream of a v2.0 mochi brownie by adding another element in for texture. This is where the red bean comes in.
I’ve adapted the original matcha brownie recipe from Takes Two Eggs and added the extra elements. I love that original recipe uses white chocolate in the brownie to give it extra fudginess.
Good quality matcha powder will give you the beautiful green dusting on top of the brownie. However I do find that the colour dulls if the matcha powder is baked into the brownie. It’s always a good idea to add a fine dusting of fresh matcha powder after the brownie is baked and cooled.
Share the matcha love 💚. Tag your matcha creation with @ultimateomnoms on Instagram so I can give you a shoutout!
Matcha red bean mochi brownie
- 110 g unsalted butter
- 120 g white chocolate
- 3 eggs
- 150 g castor sugar
- 100 g brown sugar
- 1 tsp vanilla extract
- 130 g standard flour
- 2 Tbsp matcha powder
- ¼ tsp baking powder
- 140 g glutinous rice flour
- 40 g cornstarch
- 280 g milk
- 30 g castor sugar
- 30 g unsalted butter
Red bean layer
- 150 g red bean paste
- 1 cup
cooked red beans
- Melt the butter and white chocolate in a microwave and set aside to cool
- Beat the eggs, sugar and vanilla together until pale and fluffy
- Pour the chocolate mixture into the egg mixture and whisk until combined
- Whisk together the flour, matcha powder, baking powder and salt
- Sift the flour mixture into the wet ingredients and fold until no streaks of flour remain
- Put all the mochi ingredients in a microwavable bowl, except for the butter
- Microwave for 1 min, take it out and mix. Microwave for another 1 min until the liquid is gone
- While hot, mix in the butter until combined. The butter will make it easier to handle
- When slightly cooled, use a rolling pin to roll the mochi to the size of your brownie tin in between two pieces of cling wrap.
- Spread the red bean paste on baking paper to the size of your brownie pan and fridge until ready to use
- Pour half the matcha brownie mixture in the pan
- Add the mochi, red bean paste and red beans accordingly
- Layer the rest of the matcha brownie
- Bake at 180°C for 45min