Matcha Red Bean Daifuku Soft Bread

If you’ve been craving a soft, slightly sweet bread that tastes like a fusion of your favorite Japanese desserts, look no further than this matcha red bean daifuku soft bread! This loaf isn’t just pretty to look at— it’s unbelievably fluffy, has a subtle earthy matcha flavor, and hides a creamy, classic red bean mochi filling inside. I tested this recipe three times before nailing the perfect soft texture, and I promise it’s way easier to make than it sounds, even if you’re a beginner home baker.

Why This Matcha Daifuku Bread Is Worth Making

Let’s be real: most “fancy” homemade breads either take 4 hours of active work or turn out dense and boring. This one checks all the boxes without the hassle:

• Soft, pillowy texture that stays fresh for days (yes, really!)
• Subtle matcha taste that’s not too bitter or overpowering
• A surprise mochi filling that takes your basic red bean bread to the next level
• Uses simple, easy-to-find ingredients (no fancy specialty tools required!)
• Looks impressive enough to bring to a potluck, but simple enough for a weeknight bake

Full Ingredient List (For 6 Small Loaves)

I’ve split the ingredients into dough, mochi filling, and assembly to make measuring less confusing. Pro tip: weigh your ingredients if you can! Volume measurements can be tricky with flour, but I’ve included spoon-and-scale friendly amounts here.

Bread Dough Ingredients

• 65g high-grade bread flour (half of the 130g batch A)
• 30g glutinous rice flour
• 1 tsp active dry yeast
• 2 tbsp granulated sugar
• 2 tsp matcha powder
• 100-110ml warm water (around 42-43°C, not hot enough to burn your finger!)
• Another 65g high-grade bread flour (half of the 130g batch B)
• 1/3 tsp fine sea salt
• 10g unsalted butter, softened to room temperature

Mochi Filling (Qiu Fei / Japanese Sweet Rice Paste)

• 30g glutinous rice flour
• 15g granulated sugar
• 60ml water
• 1 tbsp cornstarch (for dusting)

Extra Ingredients For Assembly

• 100g sweet red bean paste (koshi an works best, but tsubuan is totally fine too!)
• 2 tbsp high-grade bread flour (for dusting the tops of the loaves)

Step-By-Step Tutorial For Matcha Daifuku Soft Bread

Step 1: Prep Your Two Dough Batches

I know this looks like a lot at first, but splitting the dough into two batches makes mixing way easier. Grab two large mixing bowls:

• Pour all your batch A ingredients (the first 5 bread dough items) into the first bowl
• Put batch B ingredients (the next 3 bread dough items) into the second bowl

Step 2: Activate The Yeast

Don’t skip this step! It makes sure your bread rises nice and fluffy. Pour the warm water over the yeast and sugar in bowl A, then stir gently with a wooden spoon or silicone spatula.

Let it sit for 5 minutes until it gets foamy and smells like fresh bread. If it doesn’t foam, your yeast is dead— toss it and start over, trust me I’ve made that mistake too many times!

Once the yeast is activated, slowly add the rest of the batch A ingredients and stir until a shaggy dough forms. Then add all the batch B ingredients to the bowl, stirring slowly at first to avoid flour flying all over your kitchen counter.

Step 3: Knead The Dough Until Smooth

Turn the dough out onto a lightly floured surface, and start kneading! If you have a stand mixer with a dough hook, you can use that, but hand-kneading works just fine here. Knead for 8-10 minutes until the dough is smooth, elastic, and pulls away cleanly from the counter.

You’ll know it’s ready when you can stretch a small piece of dough into a thin, see-through “window” without it tearing. Add a little extra butter if the dough feels too sticky, or a pinch more flour if it’s dry.

Step 4: First Fermentation

Shape the kneaded dough into a tight ball, then place it back into one of your mixing bowls. Cover the bowl tightly with plastic wrap, and let it rise in a warm spot (I like to turn my oven to 40°C / 104°F for 2 minutes, then turn it off and put the dough inside) for 25-35 minutes, until it’s doubled in size.

Pro tip: If your kitchen is cold, you can put a bowl of hot water on the rack below the dough to help it rise faster!

Step 5: Shape And Rest The Dough

Punch the risen dough firmly to release all the trapped air, then turn it out onto your counter again. Divide it evenly into 6 equal portions— I like to use a digital scale to make sure each loaf is exactly the same size so they bake evenly.

Shape each portion into a tight little ball, then cover them with a damp kitchen towel and let them rest for 10 minutes. This relaxes the gluten so they’re easier to roll out later.

Step 6: Make The Mochi Filling

While the dough is resting, make your sweet mochi filling! This is the easiest part, I promise:

• Mix the glutinous rice flour, sugar, and water in a microwave-safe plastic container or bowl.
• Microwave on high (500W) for 1 minute, then take it out and stir it really well with a spatula. It will be lumpy at first, but keep stirring!
• Pop it back in the microwave for another minute, then take it out again and stir until you have a smooth, stretchy paste.
• Pour half of the cornstarch onto a shallow plate, then scrape the mochi paste onto the plate. Dust the top of the paste with the remaining cornstarch, and let it cool for 5 minutes.
• Cut or divide the mochi paste into 6 equal portions, dusting your hands with cornstarch so it doesn’t stick to your fingers.

Step 7: Portion The Red Bean Filling

While the mochi is cooling, divide your sweet red bean paste into 6 equal portions as well. I like to roll each one into a small ball to make filling easier later on.

Step 8: Stuff The Bread Dough

Take one of your rested dough balls and roll it out into a 4-inch circle on a cornstarch-dusted surface. Don’t roll it too thin, or the filling will leak out while baking!

Place one mochi portion and one red bean ball in the center of the dough circle. Pinch the edges of the dough up around the filling, sealing it tightly. Flip the loaf over so the sealed side is facing down, and gently press it flat slightly with your palm.

Step 9: Second Fermentation

Arrange all 6 stuffed loaves on a baking sheet lined with parchment paper. Cover them tightly with plastic wrap and a damp kitchen towel, and let them rise again for 25 minutes in your warm oven or a sunny spot on your counter. They should almost double in size again.

Step 10: Dust And Bake

Once the loaves have finished their second rise, preheat your oven to 180°C / 350°F. Dust the tops of each loaf evenly with a thin layer of high-grade bread flour— this gives them that classic soft bakery look!

Bake for 12-15 minutes, until the tops are lightly golden and the loaves sound hollow when you tap the bottom. Don’t overbake them, or they’ll lose that soft, pillowy texture we’re going for!

Step 11: Cool And Enjoy!

Take the loaves out of the oven and transfer them to a wire cooling rack. Let them cool for at least 10 minutes before slicing— I know it’s hard to wait, but cutting them right away will make the filling squish out everywhere!

These are perfect for breakfast with a cup of matcha latte, as an afternoon snack, or even packed into a lunchbox. They stay soft for up to 3 days if stored in an airtight container at room temperature, or you can freeze them for up to a month!

Pro Tips For Perfect Matcha Daifuku Bread Every Time

• Always check your yeast before using it! Dead yeast is the #1 reason bread doesn’t rise.
• Don’t skip the resting step between dividing and stuffing the dough— it makes shaping way easier.
• If you don’t have matcha powder, you can swap it for cocoa powder or just leave it out for a classic red bean soft bread!
• If your mochi filling is too sticky, just dust your hands with more cornstarch while shaping it.
• Store leftover bread in an airtight container at room temperature, and reheat in the microwave for 10 seconds if it gets a little stiff.

Alright, that’s the full recipe! I hope you love this matcha red bean daifuku soft bread as much as my family and I do. Tag me if you make it— I’d love to see your bakes!