For the matcha bean paste 200g white flower beans (Shirohana mame) 150g beet sugar 10g matcha
For the dumpling: 20g wheat starch powder (any starch powder can be substitution) 20g hot water 120g glutinous rice flour 100g water 30g beet sugar (I didn’t add sugar in the video but We normally do.)
1. soak white flower beans for at least 8 hours. Then peel. 2. bring to a boil and discard the water. Add water and simmer for 30 to 40 minutes. 3 strain the beans and add water. Leave it for a few minutes then discard the liquid that rises to the top. Repeat this a couple of times. 4. squeeze the mixture. 5. Transfer the mixture to the pan and add beet sugar. heat it up until desired soft texture. 6. combine wheat starch powder and hot water and mix well. 7. add glutinous rice flour, water and beet sugar and mix well. 8. divide the dough into 12 equal pieces, wrap the matcha bean paste then coat with raw sesame seeds. 9. deep fry at 130C/270F for 4 to 5 minutes. 10. Enjoy!
Equipments & etc: Camera : Sony A7SIII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Monitor : Atomos Shinobi Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : Adobe Premiere Pro