Bean Paste Recipe for Sugar Flowers or Korean Bean Paste

Step 1

Soak bean in water overnight - 6 to 8 hours.

Step 2

Boil with 4 times the amount of water until tender - about an hour.

Step 3

Drain liquid from beans.

Step 4

Remove skin from each bean as much as possible.

Step 5

Place in a blender with a few tablespoons of the liquid from the boiling water.

Step 6

Pour into a mesh lined with cheesecloth.

Step 7

Firmly squeeze out all the liquid until you have a thick dry crumbly bean mass.

Step 8

In a bowl combine all ingredients.

Step 9

Starting from the bean mass add the flour, cornstarch, rice flour, light corn syrup, and oil.

Step 10

Combine well then add flavoring or extract.

Step 11

Wrap the bean paste in foil to prevent moisture from getting in.

Step 12

Place the foil in a steamer (see video).

Step 13

Cover and let steam for 10 minutes.

Step 14

Let cool in the foil for 10 minutes more.

Step 15

Then open foil and break into small pieces to cool completely.

Step 16

Knead the cool bean paste into a ball again.

Step 17

Place in a cling wrap to prevent drying out.

Step 18

Bean paste will stay in the fridge for up to a week.

Step 19

Can be frozen for a month.