In a mixing bowl, combine all-purpose flour, mochi flour, matcha powder, sugar, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Add warm milk and yeast, mixing until a dough forms.

Knead the dough for about 5 minutes until smooth.

Let the dough rise in a warm place for 1 hour.

Roll out the dough into a rectangle.

Cut the dough into triangles and place a spoonful of red bean paste at the base.

Roll the triangles from the base to the tip to form croissants.

Place on a baking sheet and let rise for another 30 minutes.

Preheat the oven to 375°F (190°C) and bake for 20 minutes until golden brown.