Whole-wheat matcha bean paste bun

Last week, I cooked a pot of red bean paste and put it in the refrigerator to freeze it. I like the bean paste filling I make myself. It will not be as sweet as the ones sold in the supermarket. It tastes better with a little red bean skin. It is also dietary fiber. It is very good for making pasta and western cakes, and it is also delicious alone.

This is the second time I have made the matcha bean paste buns this time. The last time I made it, the raw steamed buns were already placed in the steamer, but I found that I had forgotten to add water in the steamer, so I took out the steamer and added water, but accidentally dropped the steamed buns into the water. It tasted good after steaming. It was disfigured. So I made it again this time, using whole wheat flour and pumpkin shape. Children like it deeply and are healthier. As for the taste, matcha and bean paste are a perfect match, you know ~~