Ingredients: 20 grams of fertilizer (glutinous rice flour, water, fine sugar, water malt, condensed milk), 300 grams of white bean paste, 20 grams of water malt, a little matcha powder, a little water, and red bean paste 120 grams.

The practice of Japanese matcha snacks

1. Soak red beans in water overnight and cook them into bean paste. For the practice of red bean paste, see the matcha cake roll. Red bean paste needs sieving. I directly smashed it into bean paste, which is not as delicate as bean paste;

2. Soak the white kidney beans for one night, pour them into the pot, add enough water to boil, and cook for one and a half hours on low heat; 3. Take out the white kidney beans, add them into a blender and stir them into a paste (my blender needs water to stir, some don't need water, and the cooking time is shorter later); 4. Pour the white bean paste into the pot and stir-fry until the soup is dry, add a little sugar and a little salt, and continue to stir-fry until soft and tender;

5. Mix 50 grams of glutinous rice flour with 45 grams of water, squeeze it into boiling water with paper bags, cook until it floats, continue to cook for 3 minutes, take it out, put it in a steel basin while it is hot, add 20 grams of fine sugar, 8 grams of water malt and 8 grams of condensed milk, and stir until it is shiny Q-shaped; (The fifth step is to remove fat, which is commonly used in Japanese cakes. )

6. Take 20 grams of fertilizer, add 300 grams of white bean paste and mix well, add a little matcha powder and water and knead well;

7. Divide the white bean paste stuffing into 50g each, knead it into a drop shape with a sharp top and a wide bottom, then roll it into a thickness of about 0.3cm with a rolling pin and decorate it into a leaf shape;

8. Divide the red bean paste into 20g each, make it into an oval shape, then wrap it in the white bean paste, and use a toothpick to draw lines.