Matcha Martabak with Sweet Red Bean and Cream Cheese

Method

1. Sift the flour and matcha together into a bowl (this stops matcha lumps) and mix in the sugar, yeast and salt. Add the beaten egg (half of it if the recipe calls for half), then whisk in the lukewarm milk a little at a time into a thick, smooth green batter.

   Add in this stepPlain flour 120 gMatcha powder 2 tspSugar (batter) 25 gInstant dry yeast ½ tspSalt 1 pinchEgg (beaten, then measured) ½Lukewarm milk 155 ml

2. Cover and leave somewhere warm for 1 h, until bubbly and slightly risen.

3. Beat the softened cream cheese with the condensed milk using a spatula until smooth.

   Add in this stepCream cheese, softened 60 gSweetened condensed milk 1½ tbsp

4. Heat a heavy 18 cm pan on medium heat for 3 min, then wipe it thinly with butter.

   Add in this stepSoft butter 5 g

   medium heat

5. Dissolve the baking powder and bicarbonate of soda in 1 teaspoon of water and stir gently into the batter. Pour into the pan, push the edge 1–2 cm up the sides and leave on medium-low heat for 2 min, until honeycomb holes cover the surface.

   Add in this stepBaking powder ¼ tspBicarbonate of soda 1 pinch

   medium-low heat

6. Sprinkle with the sugar, cover and cook on low heat for 4 min. Matcha batter browns faster than plain, so lift an edge and take it off as soon as the base is evenly brown.

   Add in this stepSugar (for sprinkling) 2 tsp

   low heat

7. Slide onto a board, spread with most of the butter, then the red bean paste, dot with the cream cheese mixture and scatter with sesame. Fold in half, brush the outside with the rest of the butter and slice.

   Add in this stepSoft butter 20 gSweet red bean paste (tsubu-an) 80 gToasted black or white sesame seeds 1 tsp