Bean Paste Recipe for Sugar Flowers – Korean Bean Paste

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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.

Have you been going crazy over all these recent bean paste made sugar flowers? I have for a long time really! And it was such a big secret that no one would tell you what’s in it other than beans!!

I tell you I went crazy over this and searching the internet for the bean paste recipe for sugar flowers. Looking at the far end of the worldwide web and translating languages I didn’t know what they were. Finally, I found one or maybe two websites. I think it was in Vietnam or Korea – she didn’t really give an exact recipe just that she used these ingredients.

Then I found another website which was in Spain that had some quantities but that recipe was way off and didn’t work for me. However, I at least had a place to start. I won’t tell you the website because I don’t want to bad mouth someone. I’m sure the recipe works for her.

Now, this was my fourth attempt at making bean paste and every time I made it I said – maybe make it once more before I share it with you, just so I can be sure. But the truth is? Now that I have made it a few times the excitement is over. And this time was an effort. Which is why I took the video anyways.

Vide0 – A short version of only the recipe, not the rose. The long version is below in the YouTube video

My opinion?

Now, you know I usually share recipes that I’m passionate about but this one does not fall into that category yet. The reason I decided to share it today is that so many of you have been requesting this recipe recently. Personally, I do believe if you have nothing nice to say, say nothing at all. But since this is my blog I think it’s important that I speak the truth and tell you just exactly what I think.

  • It’s nice to have another medium to make sugar flowers but this is not sugar flowers. Oh, it does not even have sugar in the recipe. It’s just a different medium.
  • Unless you use extract or flavoring the bean paste does not really smell so nice. Like a steamed dumpling, you buy from the Asian food stall.
  • Cooking the beans is a pain – takes 6 to 8 hours of soaking the beans and about an hour plus to cook the beans. Then you have to liquify it and again remove all the liquid – not an easy process. Not to mention you use a big quantity of beans but get only a third of it for the recipe. I rather make gumpaste for my sugar flowers which take a maximum of 15 minutes to make.
  • The petals can be rolled really thin and they do stay soft for a long time which gives you more working time but they do not stay soft forever!! The drier the climate the faster they dry and when they dry they do break because it’s brittle. It crumbles into small pieces. For me, gumpaste is sugar and hard but I like hard and once dry it can stay forever.
  • The bean paste molds easily and does not like rainy season or humidity. I had a rose on the corner table and it was a rainy two days. My kids told me, mama, something stinks. After searching the whole house we realized the weird smell came from my sugar rose. The rain has caused it to mold.

My conclusion

So, I realize I am not a bean paste kinda person. I think I’m going to keep making my gumpaste sugar flowers. The hot and humid weather here is not very kind to bean paste. I love that you can keep gumpaste flowers for a long long time!!

As for this bean paste, this is all I know and I’m sharing it with you here. If you ask me too many questions I may not have the answers, but I will try to ask anyway. Someone else hopefully has them and can help each other out.

So, let’s talk ingredients and substitutes

  • Beans – Ideally you need any beans that are white so you can get a white base for your paste. But if you need to make black bean paste I think you probably can use black beans. Now, I have not tried it so can’t say for sure.
  • All-purpose flour – I think this is what makes it pliable. It gives it that body.
  • Cornstarch and Rice flour – I know that the lady in Vietnam uses tapioca flour but the lady in Spain used rice flour. I don’t get tapioca easily but I do get regular rice flour which is what I used. I’m not sure if using Asian glutinous rice flour will make it better in any way. Perhaps a finer texture. Don’t know !!
  • Oil – I think this gives it that no-sticky kinda feel. Again just speculating!
  • Light corn syrup – you can also use glucose syrup and yes I have tried both. They work the same way.

The BEAN – Process and texture

Preparing the beans is a process I know! But even worst is skinning the beans. The thing is that if you do not skin the beans well you won’t get a smooth paste. The skin gives that rough texture and eventually, the paste won’t roll as well.

As you can see in my video recipe I used canned beans where I still had some skins left behind because the beans were so soft that the skin was almost disintegrated. I thought it would be ok but…… I was wrong!

The first two times I painstakingly removed the skins and I can tell you that it was much easier to roll. I could roll it thinner and the paste had a much better fee. So moral, of the story – skin those beans.

Recipe – Bean Paste Recipe for Sugar Flowers

Ingredients

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

Method

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 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

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Bean Paste Recipe for Sugar Flowers or Korean Bean Paste

Prep

30 mins

Cook

1 hour

Inactive

6 hours

Total

7 hours, 30 mins

Author Veena Azmanov

Yield 250 grams

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.

Ingredients

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

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 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

Nutrition Facts

Serving Size 200 g

Amount Per Serving

Calories 367

% Daily Value

Total Fat 5.3 g

8%

Saturated Fat 0.8 g

4%

Unsaturated Fat 4.5 g

Sodium 15 mg

1%

Total Carbohydrates 63.9 g

21%

Dietary Fiber 10.6 g

42%

Sugars 6.1 g

Protein 17 g

34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Bean Paste Recipe for Sugar Flowers – Korean Bean Paste Bean Paste Recipe for Sugar Flowers – Korean Bean Paste Reviewed by Sup on May 02, 2018 Rating: 5
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