Matcha Crepe With Red Bean Paste Food

MATCHA CREPE WITH RED BEAN PASTE

Steps:

• Add milk, sugar and matcha powder to bowl.
• Whisk together until matcha is completely dissolved.
• Whisk eggs in one at a time.
• Add flour while continually whisking to prevent lumps. Additional milk may be used if batter is too thick.
• Heat shallow crepe pan over high heat.
• Add enough butter to lightly coat pan (~1 teaspoon), or use oil spray.
• Pour half a cup of crepe batter into pan and move pan around to spread evenly.
• After 10-15 seconds, flip crepe to finish cooking.
• Fill crepe with red bean paste (or other toppings) and fold over all sides.
• Serve with cool whip or ice cream.
• Dust with additional matcha powder if desired.

RED BEAN PASTE

Steps:

• Cover beans in cold water and soak uncovered, overnight.
• Drain, transfer back to the pot and cover in 5 cups of cold water. Bring to a boil and simmer for about 1 hour and 15 minutes.
• Drain and puree with a hand blender or in a food processor.
• Press through a metal sieve. Note: This is time consuming work. The pureed beans become a thick paste and it takes some time to press through the sieve, clean off the underside, continue pressing until most of the bean puree passes through and the skins are left behind.
• Heat oil in a medium saucepan over medium-high heat. Add pureed beans and sugar. Stir with a wooden spoon for about 3-5 minutes. Transfer to a bowl, cover with plastic wrap, and allow to cool.
• After the paste has cooled, scoop out 1/2" balls. Cover loosely with plastic wrap so they won't dry out.