Bean Paste Recipe for Sugar Flowers or Korean Bean Paste

The flowers made with bean paste are the current trend in sugar flowers after gum paste sugar flowers. Almost every cake decorator today wants to explore this new medium of making flowers for their cake. Here is the bean paste recipe for sugar flowers you will need if you plan to explore new options and tread in cakes.

5 from 9 votes

Print Pin

Course: Dessert

Cuisine: Korean

Keyword: Bean Paste Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: grams

Calories: 367kcal

Author: Veena Azmanov

Ingredients

160 grams Cooked White Cannelloni Beans
12 grams All-purpose flour
7 grams Cornstarch/cornflour
7 grams Rice flour
1 tsp Light corn syrup
1 tsp Cooking oil
1/8 tsp Flavoring/extract

Metric - US customary

Instructions

Prepare beans

Soak bean in water overnight - 6 to 8 hours.
Boil with 4 times the amount of water until tender - about an hour.
Drain liquid from beans.
Remove skin from each bean as much as possible.
Place in a blender with a few tablespoons of the liquid from the boiling water.
Pour into a mesh lined with cheesecloth.
Firmly squeeze out all the liquid until you have a thick dry crumbly bean mass.

Prepare bean paste mixture

In a bowl combine all ingredients.
Starting from the bean mass add the flour, cornstarch, rice flour, light corn syrup, and oil.
Combine well then add flavoring or extract.

Steam bean paste mixture

Wrap the bean paste in foil to prevent moisture from getting in.
Place the foil in a steamer (see video).
Cover and let steam for 10 minutes.
Let cool in the foil for 10 minutes more.
Then open foil and break into small pieces to cool completely.

Store

Knead the cool bean paste into a ball again.
Place in a cling wrap to prevent drying out.
Bean paste will stay in the fridge for up to a week.
Can be frozen for a month.

Video

Nutrition