Matcha Buns with Cheese

Cut the vegan cheese into smaller pieces if using cheese blocks or slices.

Melt the vegan cheese using double boil method until all the cheese has melted. Set aside in the bowl in hot water bath to prevent cheese from hardening.

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

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

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

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 ⅓ full).

Then add 1 tablespoon of melted vegan cheese into the centre of each muffin cup.

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

Let the dough rise 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 1 minute or until buns are just soft.