- 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
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.
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.
Serving: 200g | Calories: 367kcal | Carbohydrates: 63.9g | Protein: 17g | Fat: 5.3g | Saturated Fat: 0.8g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 15mg | Potassium: 0mg | Fiber: 10.6g | Sugar: 6.1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg