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Recipe for Matcha An Butter (抹茶あんバター)

Recipe for Matcha An Butter (抹茶あんバター) - Yunomi.life

Sachiko Murata |

I will show you how to make Matcha An Butter (抹茶あんバター) in this article. Before starting the recipe, I will introduce you to it. 

 

What is An Butter (あんバター)?

An Butter means Anko and butter. What is Anko (あんこ) then? Anko is a sweet paste made from beans. Anko is made from Azuki mame (あずき豆) or Azuki red bean for red ankoShiroingen mame (白いんげん豆) or Cannellini bean (White kidney bean) for white anko, Aoendo mame (青えんどう豆) or garden pea for green colored anko, etc. 

 

Azuki mame /  Shiroingen mame /  Aoendo mame
Azuki bean / Cannellini bean (White kidney bean) / Garden pea
 

Here is an article about Anko from Azuki beans. You might be the most familiar with this type of Anko

Tea time with Anko (あんこ), Homemade Japanese

 

 

 

How to make Matcha An Butter

Now you can see what Matcha An Butter is. Yes, it is made of Matcha, Anko and butter. There is a product of Matcha An Butter made by the Japanese store, Kuze Fuku & Co. It became very popular since it was released in 2019. I tasted the product and it was good. So, I decided to make it myself and give you the recipe.

Matcha An is usually made from Shiroingen mame (白いんげん豆)- Cannellini beans (White kidney beans). I suppose the reasons why the beans are chosen are the white beans bring out the color of matcha well, and also the taste goes well with matcha.

 

 Shiroingen mame (白いんげん豆)- Cannellini bean (White kidney bean)
 
I used tinned/packed beans for the recipe. They are already boiled and ready to use. They are easier to use than dried beans. Also I thought it would be easier to buy them in your supermarkets. I hope you could get the beans and try to make it !! It isn't difficult.

 

Matcha An Butter Recipe  抹茶あんバターレシピ

 

 

INGREDIENTS

240 g / 8.5 oz (Net weight)    1 tin  of Cannellini beans (White kidney beans)    

120 g / 4.3 oz                         Sugar        * 50% of the weight of beans 

3 tsp                                        Matcha

3 tbs                                        Hot water to mix matcha

30 g  / 1 oz                            Salted butter

 

*Kibizatou (きび砂糖) -unrefined cane sugar is used in this recipe as I like the rich taste. Caster sugar is fine. Matcha An Butter would be brighter green if you use caster sugar.   

 

 

 

Instructions

1) Wash the beans. If the beans are too salty, soak them in water for 1 hour. Or if you use unsalted butter instead of salted butter, it will be fine. 

 

 

  

2) Strain the beans in a sieve, to remove the water, then push the beans through the sieve to remove the skins and make them smooth.

 

  

 

  

 

 Removed skins

 

An option:

Take the skins off before straining. It will be easier to sieve them if you do it.

 

 

 

3) Put the beans and sugar in a pan and combine them on low heat. You don't need to simmer them. It will be fine to mix them well. If the mixture is too runny, simmer until it becomes thicker.

 

 

4) Prepare the Matcha. Put hot water and Matcha into a cup and mix well.

Add the matcha into the pan and mix, then turn off the heat. 

 

 

5) Add the butter into the pan and mix well.

 

 

It's done!

 


 Allow it to cool.

 

 

How would you like to eat it ?

It's good to make sandwich cookies with it for your tea time.

 

Sandwich Cookies  

  

 How about these ones for snacks? 

Rolled Banana Sandwiches 

 

How about these ones? Are they "jam sandwiches" in a Japanese style....?

 Matcha An Butter and Anko (Azuki bean paste) Sandwiches

 

I am happy if you can enjoy Matcha An Butter in your own style!  

 

Related article:

Tea time with Anko(あんこ), Homemade Japanese sweets!!

 

 

Today's Recommendation

Yunomi Matcha: Premium Culinary Grade Matcha  

Also known as a latte grade or cafe grade, this matcha is meant for use in making lattes, chocolates, ice cream, matcha latte, and baked goods such as cakes, frosting, cookies, etc. 

 

  

  • Region:  We source from Kagoshima, Kyoto, Nishio, Mie, and Shizuoka, Japan.
  • Notes:  All tea leaves are used were grown without pesticides but were not necessarily certified as organic  
  • Color:  Dull but dark green.
  • Texture:  Ultra fine. (A very low grade matcha would taste grainy.)
  • Aroma:  Weak
  • Flavor:  Strong. Good balance of umami / astringency.  

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