Matcha Red Bean Buns

Well, we got the news that our landlord wants to sell the house we’re renting. Even though we had agreed to renew the lease a few months ago, our landlord sent a dreaded email telling us that he changed his mind.

To say that I’m pissed was an understatement. The location was perfect for work and Izzy’s daycare, but it is what it is. We tried to negotiate but he wanted to raise the rent for almost $1k a month, which was way too much (plus he would just sell the following year, so moving would be inevitable).

We spent the next few weeks furiously looking at zillow to find places to rent. We briefly looked at buying a home, but the cost of housing is astronomical in the Seattle area, especially with the high interest rates. Plus we wanted to make sure we were financially ready and didn’t want to rush into buying a house purely out of fear.

We found a home that was a great deal, and the renting competition in the Seattle area is fierce. Although there were already 100+ saves and 50+ applications, I immediately wrote a message about us and how boring we are (“Hello landlord, we are tired double doctors with young kids who don’t drink or party, and our idea of a good weekend is sleeping”). The landlady called us and invited us to view the house.

Similar to our first home rental, we moved fast. We picked the first show date, saw the home, and immediately offered to sign a lease right then and there. So our lease will end very soon, and 2023 is shaping up to be a year of big change.

Adapted from Cooking Therapy

Matcha Red Bean Buns

Course Dessert
Cuisine Japanese


  • 1 tbsp matcha powder
  • 2 1/4 cups all purpose flour + additional 1/4 cup flour
  • 2 tsp baking powder
  • 3/4 cup whole milk
  • 1 packet active dry yeast
  • 1 tbsp vegetable oil
  • 1/2 cup & 1 tsp granulated sugar
  • 1 can red bean paste


  • In a medium bowl, sift matcha powder, flour, and baking powder and mix. Set aside.
  • Warm the milk in a small bowl. Add yeast and 1 teaspoon of sugar and mix. Let the mixture sit for 10 minutes until it starts to foam to proof the yeast. Add vegetable oil and the rest of the sugar. Stir until combined.
  • Add the wet ingredients to the dry ingredients. Combine with your hands. Once all the ingredients come together, dump the dough onto a floured surface and knead (I used a kitchen aid with a dough hook in 2 minute increments). Add flour if the dough is too sticky. The dough has been kneaded enough if you poke the dough and it slowly springs back at you. Once done, transfer it to an oiled bowl and cover with a towel. Let it rise in a warm place (1-3 hours).
  • Once the dough is finished proofing, divide it into small equal pieces. Roll out each piece into a thin circle that is 3-4 inches in diameter. Add 1 tablespoon of red bean paste to the center of the dough, gather the outer edges of the dough and pinch to close. Place the buns, seam side down, onto a piece of parchment paper or plate 1 inch apart (they will expand)
  • Bringing water to a simmer in your steamer. Steam your buns for 10 minutes.

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