Matcha Azuki Bean Buns

I had these beans and matcha just waiting for the perfect opportunity! If you’re into Asian desserts like me then you’ll  absolutely love these matcha buns! I can’t believe it took me so long to make something like these.

I was inspired to make these from Seonkyoung Longest’s Youtube Matcha Cinnamon Rolls video. She made a yeasted version and if that is up your alley then it is a great option! I decided to make the recipe my own by using my Yeast Free Super Cinnamon Rolls recipe. Nothing against yeast but sometimes it is just so nice and easy to not have to worry about it. I regularly make my own yeast free cinnamon rolls and thought it would be great to change up the recipe.

I would suggest making the anko bean paste the day or evening before as they will take over an hour to make. I know that sounds intimidating but you will just be letting the beans sit most of the time and have nothing to do but wait. I adjusted the recipe from here and suggest checking it out if you need some more direction on making the anko as they have step-by-step pictures. 

As I said before, I made the anko the night before and then stored in the fridge overnight at first I was worried they were too sweet but once they have serves their purpose as a filling for the cinnamon rolls, then they are perfect!

These matcha buns are wonderfully tender and just the right amount of sweet. The anko really shines through with the matcha and I think there is a great matcha taste to it. I added some green food coloring to get a better green color but that is entirely optional. 

 

Matcha Azuki Bean Buns

Makes 9

 

Ingredients

For anko:

200g azuki beans

3/4 cup sugar

water

1/2 tsp salt

2 tbsp cornstarch

1/4 to 1/2 cup water

almond extract

cinnamon

 

For rolls:

1 cup cashew milk (or milk of choice)

2 tsp apple cider vinegar

1 tsp almond extract (or vanilla)

6 tbsp grapeseed oil (or other oil)

1 1/2 cups whole wheat flour

3 tbsp sugar

1/2 tsp baking soda

1 1/2 tsp baking powder

2-4 tbsp matcha

4 tbsp cornstarch

2 tsp cinnamon

1/2 tsp salt

More milk and flour if needed

Green food coloring (optional)

 

For filling:

1/3 cup coconut oil, softened

About 3/4 or more of your prepared anko

 

For icing:

1 cup icing sugar

2 tbsp cashew milk 

 

Directions

For anko:

1. Measure out 200g of azuki beans, rinse and drain beans in a colander

2. Place beans in a pot and cover with water until it is a couple inches above the beans. 

3. Place on your stovetop and turn heat on to high and bring water to boil

4. When water has reached a boil, discard the water through a colander and then place beans back into the same pot

5. Add fresh water a couple inches above the beans

6. Bring water to boil again and this time cover with a drop lid or a lid that is slightly open over the beans to keep them from jumping to much.

7. Turn hear down to medium-low and and simmer for 1 to 1.5 hours. 

8. Water will evaporate so keep an eye on your pot and add more as necessary

9. After an 1 hour, test beans by picking one up and tryin to mash it with your fingers (make sure bean is cooled). If you can mash it, the beans are done but if not cook for an additional 30 plus minutes until they are ready 

10. Place beans back into pot and turn heat to medium-low. Add half the sugar

11. Mix well and once dissolved, add the rest of your sugar

12. Continue to cook while stirring constantly

13. Add in the cornstarch, water, cinnamon (optional), and salt. Mix until combined and cornstarch begins to make it thick

14. At this point you can begin mashing the beans while the heat is still on. I used a potato masher and just kept mashing until I got the consistency I liked. For me I wanted some of the beans to still be there but also some spreadable. You could also put it into a food processor if you want it all smooth

15. Take beans off heat and place into a storage container to allow to cool before you use them for your filling

 

For cinnamon rolls:

1. Preheat oven to 400F and grease an 8×8”baking dish with coconut oil

2. In a small bowl, combine the cashew milk and apple cider vinegar. Whisk and leave to sit for 15 minutes, until curdled.

3. Whisk in almond extract and oil then set aside.

4. In a large bowl, sift in the flour, sugar, baking soda, baking powder, cornstarch, matcha powder, cinnamon, and salt. 

5. Create a well in the middle and pour your wet mixture in. Gently fold and combine to form a soft biscuit like dough. Add in a little more flour or milk if necessary.

6. Flour your working surface and place your dough onto it. Fold dough over a couple times to make sure it’s all together.

7. On your surface, roll the dough into a rectangle measuring 10×10 inches.

8. Spread coconut oil all over the surface of the dough and then spread anko on top

9. Roll your dough the long way and then seal the ends. Cut into 9 pieces to form the rolls.

10. Place rolls about an inch apart on your prepared baking tray. Bake for 15-18 minutes or until golden.

11. While your rolls are baking, prepare the cream cheese frosting by creaming together all ingredients. It will be a little runny

12. Remove rolls from the oven and cover with the icing. Let cool and then enjoy!