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You are here: Home / Desserts / Cookies / Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free

Published: Jan 15, 2022 · Modified: Nov 12, 2023

Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free

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Gluten Free

Hey everyone! My post for the white bean paste cookies original post here has been so popular, I've decided to come up with a few new ways to make and enjoy this recipe. Here's one variation: coffee marbled white bean paste cookies

Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookies
Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookies

Ingredients Used to Make This

**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Sweetened White Bean Paste (a.k.a. Shiro An): I eat this stuff by spoonfuls! It's a versatile ingredient that goes inside my sweet rice mochi recipe as well my tofu mochi recipe, but it's also used as fillings inside sweet breads, pancakes, cookies and more. While some asian grocery stores carry them, I usually buy them in bulk directly from a Korean bakery. You can also find Sweetened White Bean paste online (just look up Shiro An on Amazon). Or make your own. I recommend this recipe from Just One Cookbook.

Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookiesCoffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookies

  • Egg yolk - the traditional recipe uses egg yolks as a binder for these cookies, and is not vegan. You could try using egg substitutes like flaxseeds and chia, but I haven't tried using them so I can't say much on whether they work.
  • Milk - milk of your choice. I used almond milk since that was what I had at home.
  • Honey - honey is what I used, but good substitutes include brown rice syrup, maple syrup or agave syrup.
  • Almond flour – I used storebought Almond Flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.
  • Coffee Extract - to color and flavor half of the cookie batter before piping. You can also use food coloring or use 2 tsp of coffee granules mixed with ½ tsp of water.

Equipment

Ateco 869 Pastry Tube - French Star - Size 9

Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookies

How to Make

How to Make Korean White Bean Paste Cookies - Swirled / Marbled Version

STEP 1

Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookies

In a clean bowl, mix sweetened white bean paste with egg yolk, milk, honey and almond flour

STEP 2

Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookies

Mix together until smooth

STEP 3

Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookies

Prepare a piping bag with a French Star - Size 9 - pastry tip (I used Ateco 869). Transfer half of the cookie batter into another clean bowl and add coffee extract (or other food coloring). Fill one side of the piping bag with the plain cookie batter. Then carefully fill the other side with the colored batter.

STEP 4

Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free korean cookies

Pipe small dollops of the cookie dough onto a parchment lined cookie pan

STEP 5

Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free korean cookies

Bake, then carefully remove the cookies when cool enough to handle. Enjoy!

Recipe Variations and Optional Add Ins:

  • Matcha bean paste cookies - instead of the coffee extract, add 1 tsp of matcha powder to the batter
  • This recipe is very food coloring friendly, so you can color the cookie batter to whatever color you like before piping if you don't have coffee extract.
  • Add natural flavoring / extracts. You can add a teaspoon of vanilla extract (I didn't feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as caramel flavoring, hazelnut extract or almond extract.
  • You can also use sweetened red bean paste (a.k.a. Koshi An) if you can't find the white bean paste near you.
what other flavor variations can you think of?
Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookies
Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookies
Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookies

How to Store

  • You can store these cookies in an airtight container - in the fridge for up to 4 days, or freeze up to 4 months.

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Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free korean cookies

Coffee Marbled White Bean Paste Cookies (Sangtugwaja)

Coffee Marbled White Bean Paste Cookies (Korean 상투과자) Gluten-Free - white bean paste cookiesAll Purpose Veggies
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Dessert, Snack
Cuisine Korean
Servings 24 cookies
Calories 69 kcal

Equipment

  • Ateco 869 Pastry Tube - French Star - Size 9

Ingredients
  

  • 500 g sweetened white bean paste (shiro an)
  • 1 large egg yolk
  • 1 Tbsp milk of choice
  • 1 Tbsp honey
  • 6 Tbsp blanched almond flour
  • 1-2 tsp coffee extract, or food coloring

Instructions
 

  • In a clean bowl, mix sweetened white bean paste with egg yolk, milk, honey and almond flour
  • Mix together until smooth
  • Transfer half of the cookie batter into another clean bowl and add coffee extract (or other food coloring).
  • Prepare a piping bag with a French Star shaped piping tip (I used Ateco 869 size 9). Fill one side of the piping bag with the plain cookie batter. Then carefully fill the other side with the colored batter.
  • Pipe swirls of the cookie batter onto a parchment lined cookie pan
  • Bake in a 350F preheated oven for 15-20 minutes, or until the tops are slightly golden.
  • Carefully remove the cookies when cool enough to handle. Enjoy!

Nutrition

Calories: 69kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 1mgPotassium: 2mgFiber: 1gSugar: 11gVitamin A: 12IUVitamin C: 1mgVitamin D: 1µgCalcium: 8mgIron: 1mgZinc: 1mg***Net Carbs: 13g
Keyword bean, cookies
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
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