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You are here: Home / Desserts / Cookies / Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja)

January 15, 2022

Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja)

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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: Strawberry & White Chocolate Bean Paste Cookies

Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies
Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies
What You'll Find in this Post:
1. Ingredients Used to Make This
2. For Deco
3. Equipment
4. How to Make
5. Recipe Variations and Optional Add Ins:
6. How to Store
7. More Recipes You Will Love
8. Strawberry & White Chocolate 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.

Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste CookiesStrawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - 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.

**Vegan option: You can sub 1 egg yolk with 1 Tbsp of tapioca flour in this recipe**

  • 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.
  • Coconut Flour – be sure to read the recipe note for substituting this ingredient!
  • Pink Gel food coloring
  • Strawberry extract

For Deco

  • Dehydrated Strawberry pieces
  • Sesame seeds
  • Melted white chocolate chips – I used regular white chocolate chips, but you can also use white candy melts or almond bark. I also like using this stevia sweetened brand since it’s lower-carb/lower sugar diet-friendly
Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies
Low Sugar White Chocolate Chips

Equipment

Ateco 869 Pastry Tube – French Star – Size 9

Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies

How to Make

How to Make Strawberry White Bean Paste Cookies

STEP 1

Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies

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

STEP 2

Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies

Add pink gel food coloring. Use a toothpick to dab just a drop or two of food coloring into the batter so you don’t over-color. Mix together until smooth

STEP 3

Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies

Prepare a piping bag with a French Star shaped piping tip (I used Ateco 869 size 9)

STEP 4

Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies

Pipe small dollops of the cookie dough onto a parchment lined cookie pan. To create a shell shape, squeeze the batter into the pan while pulling the bag towards you. Pull the tip along the surface to form a point.

Recipe Variations and Optional Add Ins:

  • You can color the cookie batter to whatever color you like before piping if you don’t have pink.
  • 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 almond extract.
Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies
Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies
Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - 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.

More Recipes You Will Love

korean sangtugwaja cookie collection
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Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste Cookies

Strawberry & White Chocolate Bean Paste Cookies

Strawberry & White Chocolate Bean Paste Cookies (Sangtugwaja) - Bean Paste CookiesAll Purpose Veggies
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Prep Time 10 mins
Cook Time 20 mins
Course Dessert, Snack
Cuisine Korean
Servings 26 cookies
Calories 97 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 or agave syrup
  • 2 Tbsp coconut flour
  • pink food coloring as needed
  • 1/2 tsp strawberry extract
  • 1 cup white chocolate chips

Instructions
 

  • In a clean bowl, mix sweetened white bean paste with egg yolk, milk, honey, coconut flour and strawberry flavoring/ extract.
  • Add pink gel food coloring. Use a toothpick to dab just a drop or two of food coloring into the batter so you don't over-color. Mix together until smooth
  • Prepare a piping bag with a French Star shaped piping tip (I used Ateco 869 size 9)
  • Pipe small dollops of the cookie dough onto a parchment lined cookie pan. To create a shell shape, squeeze the batter into the pan while pulling the bag towards you. Pull the tip along the surface to form a point.
  • 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.
  • melt white chocolate chips in the microwave in 20 second bursts until melted, stirring in between. Dip the cookies into the chocolate and then set them on a clean parchment paper
  • Sprinkle with sesame seeds and dehydrated strawberry pieces. Wiat until the chocolate hardens before serving. Enjoy!

Notes

*For a vegan option, you can replace 1 yolk with 1 Tbsp of tapioca flour

Nutrition

Calories: 97kcalCarbohydrates: 17gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 8mgPotassium: 21mgFiber: 1gSugar: 14gVitamin A: 12IUVitamin C: 1mgVitamin D: 1µgCalcium: 19mgIron: 1mgZinc: 1mg***Net Carbs: 16g
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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Filed Under: Cookies, Desserts, Gluten-Free, Snacks, Spring, Summer Tagged With: asian-inspired, bean, berries, coconutflour, cookies, glutenfree, korean, LowCalorie, NutFree, sangtugwaja

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