If you think this green looking bun looks yucky, you don't know what you're missing!!!
The green stuff in this bun is called "yomogi", the same thing you can find in "kusamochi", the green dango that a lot of people love. It's actually a kind of grass that's used in traditional Japanese sweets.
Hubby said he want to eat red bean buns. I promised I would make him some over the weekend. When we were at the supermarket shopping for meat I recalled the combination of red bean with yomogi, so I got a pack of dried yomogi to try making yomogi red bean bun.
I needed to use up the natural yeast that's sitting in my fridge so I didn't use instant yeast this time. The difference between the 2 is the time it takes for fermentation. It takes the dough about 3 times longer to grow with natural yeast so it took me a while to make these green babies. But they turned out really good this time.
Next time I'd probably want to add some chestnut into the red bean paste. (^^)b
The good thing about making red bean buns at home is I can adjust the amount of red bean paste in each bun. I don't like things too sweet so I usually dump half of the red bean paste from buns that I buy from bakeries.
This time I limited it to under 20g per bun, definitely not too sweet.
They came out of the oven at around midnight last night. Definitely too late to eat. But hubby wanted to try right away so we shared one. It was really good when it was warm, and still very good at room temperature.