Bean Paste Recipe for Sugar Flowers or Korean Bean Paste
Calories: 367kcal
Adjust Servings Here: 250 grams
Description
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 cakes. Here is the bean paste recipe for sugar flowers that you will need if you plan to explore this new trend in cakes.
Ingredients
- 160 grams (5.64 oz) Cooked White Cannelloni Beans
- 12 grams (2.43 teaspoon) All-purpose flour
- 7 grams (1.42 teaspoon) Cornstarch/cornflour
- 7 grams (1.42 teaspoon) Rice flour
- 1 teaspoon (1 teaspoon) Light corn syrup
- 1 teaspoon (1 teaspoon) Cooking oil
- ⅛ teaspoon (0.13 teaspoon) Flavoring/extract
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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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