Recipe：Matcha Crêpe Mochi Roll with Azuki Beans 

 

Matcha Crêpe Mochi Roll with Azuki Beans

This elegant Japanese confection features a matcha-flavored outer layer wrapped around sweet azuki beans and soft gyūhi mochi. The gently baked matcha skin offers a subtle bitterness and aroma that perfectly complements the tender sweetness of the simmered azuki and the chewy texture of the gyūhi. Its cross-section reveals refined layers, delivering a delightful contrast of flavors and textures in every bite. Enjoy chilled with green tea or hōjicha. Stylish yet traditional, it’s ideal for gifting or special occasions.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Ingredients (for 8 pieces)


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Ingredient Amount
Cake flour 120 g
Sugar 40 g
Baking powder 1 tsp
Matcha powder 6 g
Egg 1
Milk 120 ml
Melted butter 15 g
Sweet simmered azuki beans 200 g
Gyūhi (or soft mochi) 150 g
Matcha powder for dusting (optional) As needed

 

2：Instructions
Component Method
Azuki Paste Rinse azuki beans and boil briefly. Replace with fresh water and simmer over low to medium heat until tender (40–60 min). Add sugar, reduce, mash lightly, and let cool.
Gyūhi Store-bought gyūhi or soft mochi is fine. To make from scratch, mix shiratamako (glutinous rice flour) with water, heat, add sugar, and knead until smooth.
Matcha Dough Skin Mix cake flour, sugar, baking powder, and matcha powder. Add egg, milk, and melted butter. Stir until smooth. Roll out thin and lightly cook both sides before wrapping.

3：Tips for Slicing Mochi (Gyūhi) Cleanly
  • Lightly wet the knife blade with water or wipe it with a damp cloth before slicing
  • Wipe the blade after each cut to prevent sticking
  • Chill the dessert well before slicing to firm up the mochi
  • Use a pulling motion (slice by drawing the blade toward you) rather than pressing down
  • A sharp stainless steel knife or petty knife works best for clean, smooth cuts