Jamie's Hamantaschen with Matcha Red Bean Filling
Taiwanese & Ashkenazim Fusion Recipe
This hamantaschen recipe was contributed by Jamie Wei, a Taiwanese Jewish recipe developer and the creator of the website “Chopsticks Meet Fork.” Jamie blends her Taiwanese roots with her husband’s Jewish background in her cooking. The kitchen is her comfort zone, where creating food serves as a form of meditation for her. Cooking and baking keep her grounded and provide a sense of peace.
Born and raised in Taiwan, Jamie grew up enjoying and making East Asian flavors. After marrying an American Jew, she expanded her culinary repertoire beyond Taiwanese cuisine. While exploring Middle Eastern and Jewish cookbooks, she became fascinated by the diverse flavors, spices, and cooking techniques. Now, she loves to create dishes that honor both her heritage and her husband’s.
This recipe originally appeared in “Jewish Sweets: A Worldwide Community Cookbook of 100 Dessert Recipes.”
About Matcha and Red Bean Paste in Desserts
Matcha:
Matcha is a green powder made from finely ground green tea leaves from Japan. Unlike regular tea, where the leaves are steeped and discarded, matcha is consumed in its entirety, enhancing its flavor and health benefits. It has a earthy and slightly bitter taste. When used in sweets, matcha brings a beautiful green color and special flavor.
Red Bean Paste:
Red bean paste is a sweet filling made from adzuki beans that are cooked until soft, mashed, and then sweetened. Common in East Asian desserts, it can be smooth or chunky in texture. Its sweet and creamy consistency makes it a popular choice for fillings in pastries like mooncakes and buns, and now, of course, in hamantaschen.
I hope you enjoy making this special hamantaschen recipe from Jamie!
Hamantaschen with Matcha Red Bean Filling
Category: Dairy
Prep Time: 30 minutes (including chilling time)
Cook Time: 12-15 minutes
Total Time: 42-45 minutes
Yield: 10-12 hamantaschen
Description:
This Hamantaschen recipe showcases an exquisite pairing of earthy matcha and sweet red bean paste, ideal for tea time or as a delightful dessert.
Ingredients:
65g granulated sugar
Zest of ½ lemon
38g butter, room temperature
2 eggs (1 for the dough, 1 for egg wash)
140g all-purpose flour
2g matcha powder
2g baking powder
1g salt
150g red bean paste
Turbinado sugar, for topping
Tools:
Mixing bowl
Scale
Whisk or hand/stand mixer
Spatula
Rolling pin
Plastic wrap
3 ¼” round cookie cutter
Pastry brush
Baking sheet
Parchment paper
Cooling rack
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Dough:
In a mixing bowl, combine the lemon zest with the granulated sugar.
Add the room-temperature butter and mix until fluffy.
Add one egg and mix to combine.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt.
Gradually add the dry mixture to the wet mixture and mix until just combined.
Chill the Dough:
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
Roll Out the Dough:
Line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to a thickness of ⅛” to ¼”.
Cut the Dough:
Use a 3 ¼” round cookie cutter to cut out about 10 rounds.
Place the rounds on the lined baking sheet.
Fill and Shape the Hamantaschen:
Place approximately 15g of red bean paste in the center of each round.
Brush the edges with egg wash, then pinch the dough together to form a triangle.
Brush the top with egg wash and sprinkle with turbinado sugar.
Chill Again:
Chill the assembled hamantaschen in the refrigerator for 2-3 minutes.
Bake:
Bake in the preheated oven for 12-15 minutes or until lightly golden.
Cool:
Let them cool on a wire rack before serving.
Enjoy your delicious hamantaschen with a cup of tea!
Happy Purim,
Kenden
