Japanese Style Red Bean Mochi Stuffed Matcha Bagel
Make my favorite dessert bagel with me today: Japanese Style Matcha Bagel stuffed with Red Bean Paste and Homemade Mochi. Made with my mom’s fail-proof Classic Japanese bagel recipe as a base, this bagel is crispy on the outside, and satisfyingly chewy on the inside. This bagel makes an amazing fall morning breakfast paired with a hot cup of coffee, or a warm Apple Citrus Tea.
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Baking 6 Kinds Of Japanese Bagel With Mama Chen
My mom bakes every weekend, keeping our house stocked with so many delicious baked goods like milk breads and no knead cheese buns. Growing up, I used to love coming home to my mom’s freshly baked bread. My mom’s recipes are all super beginner friendly, because even I can bake them!
Matcha Red Bean – the Perfect Asian Fall Flavor Combo
There’s nothing the screams Autumn for the Japanese more than red bean paste, so this is the PERFECT fall dessert bagel. Ever since I’ve tried this flavor in Japan, I knew I had to recreate at home! The sweetened red bean paste filling combined with the chewy mochi actually combines into the perfect bite. Matched with the earthy matcha bagel, it’s a Japanese classic.
You can get matcha and red bean paste at many local Asian markets or on AMAZON.
The Right Mochi Recipe For Baking into Japanese Bagel
Mochi is a glutinous rice cake that is sticky, chewy, and perfect with a sweet topping. I love adding mochi into baked goods, because the chewiness of the mochi bring such a fun texture! However, not all mochi recipes are suitable to be stuffed into bagels. Some are also meant to be eaten fresh immediately, never frozen. I find that a lot of the times, the wrong recipe can turn out hard and rubbery once refrigerated or frozen.
Using a combination of rice flour, glutinous rice flour, and wheat flour, I’ve found the perfect homemade mochi recipe for baking that stays fresh and chewy the longest, even after freezing! Once reheated, the mochi is still bouncy and delicious!
Mochi Stuffed Bagels are Super Freezer Friendly
What makes these stuffed Japanese Bagels so special is that even after freezing, the bagel AND the homemade mochi inside is still fluffy and soft. You can put them in the freezer after they’ve cooled down from baking. Once frozen, you can take them out anytime and reheat in the toaster.
Red Bean Mochi Stuffed Matcha Bagel Ingredients
- 2 cups All Purpose Flour
- ½ tsp Salt
- 1 tbsp Honey or sugar
- ⅔ cup Water
- 1 tsp Yeast
- ½ cup Sugar
- 2 tbsp Matcha
- 1/2 cup sweetened red bean paste
Homemade Mochi
- 20g glutinous rice flour
- 20g rice flour
- 10g wheat flour
- 30g sugar
- 7g oil
- 75g milk
Making Red Bean Mochi Stuffed Bagels
Making Dough
- Prepare the mochi by mixing—rice flour, glutinous rice flour, wheat flour, sugar, oil, and milk. Mix until everything is fully combined, cover, and let it steam for 25 minutes.
- After 25 minutes, mix for 2-3 minutes or until it becomes an elastic mochi consistency. Roll it out to be easier to add to the bagels later.
- In a cup, mix water and honey until thoroughly combined. Next, add flour, salt, yeast, and honey water into the stand mixer with a dough hook until fully combined. The dough may seem more dryer, but keep mixing until it forms into a dough. This process will take around 5-6 minutes.
- Once the dough forms into a ball in the stand mixer, remove and knead with your hands for 2-3 minutes or until it forms into a smooth, elastic ball.
- Cover and let it rest for 10-15 minutes. Or until the dough becomes slightly softer so it is easier to work.
- After 10-15 minutes, cut the dough into six even pieces and roll each portion into individual balls. Cover the dough to prevent them from drying up while you work on the dough one by one.
Shaping Bagels
- Take one piece of ball, and roll the dough flat to around 12cm square.
- Line up the red bean and mochi at the top of the bagel, leaving room on the sides to prevent the fillings from spilling.
- Tuck and roll the dough from the top down with your fingers, pinching the ends close before rolling each section and tucking the fillings in. Once you reach the end, pinch the ends close before rolling out the dough to around 15cm lengthwise.
- Flatten one of the dough ends and connect the ends together to form a bagel shape. Make sure to pinch the dough tightly, cover and let it rest for 80 minutes or until it has risen.
- Optional: I like to place each bagel on an individual parchment paper so it is easier to add to the water later.
Baking Bagels
- Once the dough has risen, preheat the oven to 400F. Make sure the oven is fully heated before preparing the water mixture.
- In a large pot, bring around 8-10 cups of water to a boil and add in ½ cup of sugar to the boiling water. Boil each bagel for around 30 seconds on each side; this boiling step helps create the bagel’s characteristic chewy texture.
- Transfer the bagels back to the baking sheet and place them in the preheated oven. Bake for 12-15 minutes or until golden brown and have a firm texture. Every oven is slightly different, so keep an eye out.
- Allow the bagels to cool on a wire rack. Once cooled, you can slice them and enjoy your homemade Japanese bagels. They’re delicious on their own or with your favorite spreads.
More Delicious Seasonal Dishes Perfect for Autumn:
Japanese Style Red Bean Mochi Stuffed Matcha Bagel
By Tiffy Cooks
Equipment
Ingredients
- 2 cups All Purpose Flour
- ½ tsp Salt
- 1 tbsp Honey or sugar
- ⅔ cup Water
- 1 tsp Yeast
- ½ cup Sugar
- 2 tbsp Matcha
- 1/2 cup sweetened red bean paste
Homemade Mochi (makes 6)
- 20 g glutinous rice flour
- 20 g rice flour
- 10 g wheat flour
- 30 g sugar
- 7 g oil
- 75 g milk
Instructions
Making Dough
- Prepare the mochi by mixing—rice flour, glutinous rice flour, wheat flour, sugar, oil, and milk. Mix until everything is fully combined, cover, and let it steam for 25 minutes.
- After 25 minutes, mix for 2-3 minutes or until it becomes an elastic mochi consistency. Roll it out to be easier to add to the bagels later.
- In a cup, mix water and honey until thoroughly combined. Next, add flour, salt, yeast, and honey water into the stand mixer with a dough hook until fully combined. The dough may seem more dryer, but keep mixing until it forms into a dough. This process will take around 5-6 minutes.
- Once the dough forms into a ball in the stand mixer, remove and knead with your hands for 2-3 minutes or until it forms into a smooth, elastic ball. Cover and let it rest for 10-15 minutes. Or until the dough becomes slightly softer so it is easier to work.
- After 10-15 minutes, cut the dough into six even pieces and roll each portion into individual balls. Cover the dough to prevent them from drying up while you work on the dough one by one.
Shaping Bagels
- Take one piece of ball, and roll the dough flat to around 12cm square.
- Line up the red bean and mochi at the top of the bagel, leaving room on the sides to prevent the fillings from spilling.
- Tuck and roll the dough from the top down with your fingers, pinching the ends close before rolling each section and tucking the fillings in. Once you reach the end, pinch the ends close before rolling out the dough to around 15cm lengthwise.
- Flatten one of the dough ends and connect the ends together to form a bagel shape. Make sure to pinch the dough tightly. Optional: I like to place each bagel on an individual parchment paper so it is easier to add to the water later.
- Cover and let it rest for 80 minutes or until it has risen.
Baking Bagels
- Once the dough has risen, preheat the oven to 400F. Make sure the oven is fully heated before preparing the water mixture.
- In a large pot, bring around 8-10 cups of water to a boil and add in ½ cup of sugar to the boiling water. Boil each bagel for around 30 seconds on each side; this boiling step helps create the bagel’s characteristic chewy texture.
- Transfer the bagels back to the baking sheet and place them in the preheated oven. Bake for 12-15 minutes or until golden brown and have a firm texture. Every oven is slightly different, so keep an eye out.
- Allow the bagels to cool on a wire rack. Once cooled, you can slice them and enjoy your homemade Japanese bagels. They’re delicious on their own or with your favorite spreads.
