Sweet White Bean Paste - Korean Sugarpaste 백앙금

Sweetened White Bean Paste
Yields Approx. 5 cups

Ingredients

1 package (16 oz.) White kidney beans (aka cannellini beans)
1/2 teaspoon Salt
5~6 cups water 
1 1/2 cup white granulated sugar

1/2 tsp. vanilla

Directions 

1. Rinse beans in cold water. Pour enough cold water to completely immerse the beans, usually 1 inch above dry beans in bowl  Soak the beans for a couple of hours  - overnight in the refrigerator until the beans double in size.

2. Drain water from beans. Bring soaked beans, 5 cups of water and 1/2 teaspoon of salt in a pot over high heat.  Reduce heat to medium and cook beans until completely soft.  If foam forms, skim off the top with a slotted spoon.  You may need to add more water.

3. Continue to boil while constantly stirring until water is almost completely reduced.  Remove from heat, drain and cool to room temperature. (beans should be very soft)

4. Using a blender or food processor, blend beans. Then move to clean pot.

5. Add 1 1/2 cup of sugar and vanilla to blended beans and stir over medium heat. Stir with a wooden spoon until paste becomes thick.

6. The paste is ready to be removed from heat when you can cut through with the wooden spoon and the streak holds for a few seconds. 

7. Remove from heat.  Taste and adjust sweetness by adding more sugar or vanilla.  Divide the paste in 1~2 cups and keep in airtight containers or wrapped in plastic wrap twice.  Will keep refrigerated for up to 4 days. Frozen will keep up to 1 month.


TIP:

You can thin out your recipe by adding a few tablespoons of sweet condensed milk. This will allow you to pipe flowers using larger royal or buttercream icing tips.


What can you do with this paste?

How about making some bean-paste flowers? Checkout these amazing Bean Paste Flowers by Susan's Table.

What can you do with this paste?

How about making some bean-paste flowers? Checkout these amazing Bean Paste Flowers by Susan's Table.

These are my practice bean paste flowers. The basic bean is lima beans.Peas are used for green color, pumpkins are used for yellow color, and purple sweet potatoes are used for purple color.To make paste as an example, blend a can of peas to a smooth consistency. Transfer to a clean pot.Heat pea (or other) paste in a pot over a medium heat. Add sugar and stir. As the paste heats and the sugar dissolves, the paste will become loose. Stir to let the steam out so the paste can thicken again.After sufficient water has evaporated, the paste will get thicker again when stirred. Test for doness by slicing through the paste with a wooden spoon. The streak should hold for a few seconds before coming back to a thick sauce, almost to a paste consistency. You can adjust the sweetness by adding more sugar.If you want to make pastel color, add condensed milk. 

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