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: Chococolate Sangtugwaja
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.
- 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.
- Cocoa Powder – to color and flavor the cookie batter before piping. You can also use food coloring
- 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
Ateco 869 Pastry Tube – French Star – Size 9
Recipe Variations and Optional Add Ins:
- 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.
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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- In a clean bowl, mix sweetened white bean paste with egg yolk, milk, honey, almond flour and cocoa powder
- 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
- 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 until set. Enjoy!