Vegan Matcha Buns with Raspberry Jam

Place all the raspberries and agave syrup in a medium pot, bring to a boil and turn the heat to low.

Simmer on low heat until the liquid has reduced by half and thickened slightly. About 30 minutes.

Add in powdered fruit pectin. Stir and mix well.

Continue to simmer on low heat, stirring frequently until the powdered fruit pectin has dissolved and the raspberry jam has thickened. Turn off the heat.

Place the jam into a jar to cool and set. Refrigerate until ready to use.

Warm the rice milk in a small pot for around 2 minutes, then turn off the heat. Add in the extra virgin olive oil, vegan butter and agave syrup and mix well.

In an electric mixer mixing bowl, add in all the dry ingredients including the yeast.

Attach the mixing bowl to an electric mixer and then attach the dough hook. Using low speed, mix for about 30 seconds or until ingredients are well combined. Make a well in the middle of the mixing bowl.

Continue on low speed, gradually pour the warm rice milk mixture in step 1 into the well in the large bowl for about 2 minute.

Stop mixing and then use a rubber spatula to scrape the sides and bottom of the mixing bowl.

Mix on low setting for another 5 minutes or until dough is well combined.

Lightly grease all the muffin cups with some vegan butter.

Scoop and place small amount of wet dough into the bottom of each cup of the muffin pan (about 1.5cm thick).

Then place 1 tablespoon of raspberry jam into the center of each muffin cup, gently flatten the jam slightly.

Fill each muffin cup with the rest of wet dough until nearly the edge. (about ¾ full).

Let the dough rest for about 20 minutes.

Pre-heat fan-forced oven to 190C or 375F. Bake the buns for 15 minutes or until golden brown.

Let the buns rest for 5 minutes. Then remove and place the cooked buns on a cooling rack.

Reheat by covering the buns with aluminium paper and bake in the oven for 5 minutes or in microwave for 40 seconds or until buns are soft.