Matcha Tang Yuan

Mix 1 tbsp matcha and powdered sugar in a small bowl. Add softened butter, then condensed milk, and stir into a smooth paste. Freeze for 10–15 minutes to firm up. In another bowl, combine glutinous rice flour with warm water (added gradually) until a dough forms. Knead for 1–2 minutes until smooth. Divide dough into equal pieces, roll into balls, and keep covered. Scoop about 1 tsp of chilled matcha filling and roll into small balls. Flatten a dough piece, add the filling, wrap, pinch to seal, and roll smooth. Boil the tang yuan for 3–4 minutes until they float, then cook 1 minute more. Transfer to serving bowls. Whisk 2 tsp matcha with hot water for the broth and pour over the tang yuan. Enjoy warm.