White Anko and Matcha Anko with Butter Beans
I made white anko with butter beans, and it turned out to be delicious. A little tip, add matcha green tea to make matcha anko.
- Butter Beans (dried) 200 g
- white sugar 180 g
- Water (see recipe below)
For green tea bean paste
- Matcha green tea (see recipe below)
Preparation the day before
- Put butter beans and 1000mL (5 times the weight of butter beans) of water in a large pot and let it absorb water overnight.
Pre-boil the beans
- Drain the absorbed water from the butter beans.
- Put butter beans and 1000mL water in a pot and heat on high.
- Boil for about 10 minutes after the water starts to boil. A lot of lye will come out.
- Discard the water.
- Return the butter beans to the pot, add 1000mL of water, and place over high heat.
- When the water comes to a boil, cover with a lid, reduce the heat to a simmer, and boil until the butter beans can be easily crushed with your fingers. Boil for about 2 hours, making sure that the beans are always fully submerged in the water. You may need to add water during boiling.
Strain the beans to make puree
- For this part you will need a sieve, a spatula and a cooking bowl.
- Strain the softened butter beans. There will be bean puree left in the pot, that is totally okay. We will gather it all during this process.
- Push the beans in the sieve gently with a spatula. Reserve the liquid that came out and the remaining skins.
- Empty the content of the sieve to the pot you boiled the beans in, add water so that the bean skins are just covered. Mix the skins and leftover mash well and strain again to the bowl we already have bean puree and liquid in.
- Again, empty the content of the sieve to the pot, add water, mix well and strain. Push thoroughly with a spatula to increase the amount of yield.
- You can now throw away the skins.
- Put the strained bean puree and sugar in a pot and heat over high medium heat.
- We want to evaporate water from the pot, mix well with a spatula during the boiling to avoid burning.
- Butter bean puree will harden when it cools down, so stop the boiling when the puree is still quite running, like a thick but drinkable smoothie.
- Let it cool and it is ready to be served. If it becomes too hard, add water and mix again.
I went to the Asian market, but I couldn't find navy beans, which are usually used for white bean paste. So, I made white anko with butter beans, and it turned out to be even better than I had imagined. It takes a lot of time and effort to strain the beans, but I am satisfied with the result. I also appreciate the fact that I can make matcha anko by simply adding matcha green tea.
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