Why I Created This Matcha Muffin Red Bean Zongzi
Let’s be real—Dragon Boat Festival is all about zongzi, right? But after years of the same old sticky rice wrapped in bamboo leaves, I wanted to mix things up. So I thought, “What if I combined my two favorite things: soft matcha muffins and sweet red bean zongzi?” And that’s how this matcha muffin red bean zongzi was born! It’s like a cozy hug for your taste buds—earthy matcha, fluffy muffin, chewy sticky rice, and sweet red beans all in one bite. Trust me, your family will be asking for seconds (or thirds).
What You’ll Need (Ingredients)
First off, let’s gather our stuff. Don’t worry, most of these are pantry staples—you might even have some already!
- 55g unsalted butter (softened to room temp—super important, guys!)
- 95g all-purpose flour
- 50g powdered sugar
- 1 large egg (around 50g, also room temp)
- 40ml milk
- 5g matcha powder (I used Qingxing brand—totally worth splurging on good matcha!)
- 3g baking powder
- 100g glutinous rice
- Red bean paste (or sweetened red beans—whatever you have!)
Pro tip: Make sure your butter is soft enough to poke with a finger easily. If it’s too hard, you’ll struggle to cream it later. And don’t skip the room temp egg—cold eggs will make the butter curdle. Oops!
Step-by-Step Instructions
1. Prep the Sticky Rice Filling
Let’s start with the zongzi part first. Because sticky rice needs time to cook, right?
First, soak the glutinous rice in water for 30 minutes. This makes it nice and chewy later.
After soaking, drain the rice but leave just enough water to cover it (like 1 cm above the rice). Then steam it on high heat for 30 minutes. Let it cool down a bit—you don’t want to burn your hands when rolling!
Now, take some red bean paste (or sweet red beans) and wrap it in the sticky rice. Make small balls—about 5 of them. Set these aside. These are our “zongzi centers”!
2. Make the Matcha Muffin Batter
Now for the fun part—the matcha muffin batter! Let’s get that butter creamed.
Take the softened butter and add the powdered sugar. Mix it with a spoon first to avoid a sugar explosion when you use the mixer. Trust me, I’ve learned this the hard way—sugar everywhere!
Now use an electric mixer to beat the butter and sugar until it’s light and fluffy—like pale yellow and creamy. This takes about 2-3 minutes. You want it to look like soft clouds!
Next, add the egg in 3 parts. Mix well after each addition. If you add it all at once, the butter might curdle. No one wants lumpy batter!
Now sift the flour, matcha powder, and baking powder together. Sifting is key for a smooth batter—no lumps of matcha here!
Add the dry ingredients to the butter mixture. Mix until just combined—don’t overmix! Overmixing makes tough muffins. We want soft, fluffy ones.
Then add the milk in 3 parts. Mix well after each addition. The batter should be thick but pourable—like pancake batter.
Put the batter into a piping bag (or a plastic bag with the corner cut off). This makes it easier to fill the muffin cups later.
3. Assemble and Bake
Now let’s put it all together! This is where the magic happens.
Take your muffin cups and fill them about 1/3 full with batter.
Add one of your sticky rice-red bean balls on top of the batter.
Then fill the rest of the cup with batter—about 7/8 full. Don’t overfill, or they’ll overflow when baking!
Bake at 180°C (350°F) for 20-25 minutes. Check them at 20 minutes—if the top is golden and a toothpick comes out clean, they’re done! If not, give them a few more minutes.
Let them cool for 10 minutes before eating. The matcha aroma will fill your kitchen—so good!
Final Thoughts
Wow, these matcha muffin red bean zongzi turned out better than I expected! The matcha muffin is soft and earthy, the sticky rice is chewy, and the red beans add a sweet kick. It’s like a party in your mouth!
My family loved them—even my grandma, who’s a traditional zongzi purist, said they were “interesting in a good way.” Success! So if you’re looking for a fun twist on Dragon Boat Festival treats, give this recipe a try. You won’t regret it!
