Matcha Butter Cups| 抹茶

Origins:

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Image from: http://japan-magazine.jnto.go.jp/en/1507_matcha.html

Matcha, a powdered green tea traditionally ground by millstone, originated from China as a medicine for samurais. However, the grassy, mellow, distinctive flavor of matcha today has been cultivated by Japan in various agricultural methods. Matcha has gained popularity in many countries today and is used as a flavor, but also a natural dye.The traditional japanese matcha flavor has traveled into many pop-culture foods- the most popular in the US being the Matcha Kit-Kat.

The “butter cup” mostly popularly known as a “Reese’s Peanut Butter Cup” has been a classic American treat spanning the early 1900s and 2000s. A former dairy farmer, Harry Burnett Reese, set out to make a living on making candy in Pennsylvania. “He began making his famed Peanut Butter Cups as part of a large candy assortment about 1928. Besides the Peanut Butter Cup, the assortment line included: coconut cream, peppermint cream, chocolate jets, nougat, marshmellow-nut, coated dates, coconut caramel, peanut clusters, raisin clusters, honey dew coconut and nuttees.”By the mid 1930’s the Peanut Butter Cups were the most popular item he sold, and were sold for $0.05 each. Hershey bought the factory a few years after the death of Mr. Reese in 1956.**

The Matcha Butter Cup has taken the flavor evolution into pop culture and transcended it into Kit-Kat’s rival American classic- the Reese’s Peanut Butter Cup.

Time:
Chopping and mixing: 30 minutes
Refridgerate: 1 hour

Ingredients:

*recipe adapted from Keepin’ It Kind: http://keepinitkind.com/chocolate-matcha-butter-cups/*

Matcha Butter mix:

  • 7 tbsp ground almonds (or almond meal/flour)
  • 1/2c coconut butter
  • 1 1/2 tsp matcha (only use 1 tsp if you want less matcha taste)
  • 2 tbsp powdered sugar

Dark Chocolate Shell:

  • 2 cups vegan dark chocolate chips
  • 2 tsp coconut oil

Topping:

  • sprinkle sea salt
  • sprinkle matcha powder
  • sprinkle coconut shreds

Directions:

Boil a double boiler with water to melt the dark chocolate.

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While waiting for water to boil: in a bowl, mix together the ground almonds, coconut butter, powdered sugar and matcha. If your mixture isn’t creamy, add more coconut butter.

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Prepare your muffin liners for the dark chocolate by lining them in a muffin tray, or on a regular tray.

Once water is boiled, add dark chocolate chips and let melt. Slowly mix them around. Once half-melted, add the coconut oil. Then mix until fully melted. Remove pot from the heat so you can be near your muffin trays.

Pour 1 tbsp of dark chocolate in each muffin liner. Then, take about 1 1/2 tsp of matcha butter mix and flatten onto the dark chocolate in each liner. Then, add another tbsp of dark chocolate to cover the matcha. If not fully covered, add more dark chocolate.

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Then, before putting in fridge to chil, sprinkle sea salt, matcha and coconut shreds to the top of each cup.

Let warm up about 20 minutes in room temp before serving.

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Where should I buy these ingredients?

 

The matcha I try to buy from the Asian market and make sure it is Made in Japan. They specialize in matcha and that is where it originated, so it is nice to support their local delicacy.

As for the other ingredients, I sourced themfrom Whole Foods and made sure they were either organic, or just high-quality. This is an indulgence, therefore, I wanted it to be good for the body and mind.

How many does it serve?

This recipe makes about 12, and I would say, only eat one in a sitting. They are very decadent.

What does this pair well with?

Hot green tea! It really contrasts the sweetness perfectly.

How long can it last?

These can actually last weeks in the fridge…if they aren’t eaten first.

*Begin Japanology: Season 1 Episode 19; https://www.youtube.com/watch?v=GWzx90WImXE
** Hershey Archives http://www.hersheyarchives.org/essay/details.aspx?EssayId=29
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