Sweet, bitter and rich, this smooth coffee-flavored paste is made of sweetened white beans and coffee extract. Coffee lovers are sure to love this versatile recipe — it can be used for spreads, stuffings, and mochi filling.
I’m not a regular coffee drinker, but if there’s one thing I love about coffee it’s the flavor! This time I wanted to incorporate coffee flavors into one of my staple ingredients – sweetened white bean paste, also known as 백앙금 in Korea or Shiro-an in Japan. Made from pureed and sweetened white beans (usually cannellini or butter beans), this stuff goes into a whole slew of asian dessert and breakfast recipes such mochi, stuffed pancakes, steamed breads and doughnuts.
Once flavored with coffee, the white bean paste is transformed into something much more sophisticated and absolutely addicting! And the best part? You only need 2 ingredients (and maybe just 2 minutes) to make it.
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 extract – you can buy them online, or make your own by mixing 1 Tablespoon of instant coffee granules with 1/2 Tbsp of water (which is what I did in the photos).
How to Make
How to Make Coffee Flavored Bean Paste
In a small bowl, mix sweetened white bean paste with coffee extract
Mix together. Note: for a marbled effect, mix just half way, as above
Taste, and add more coffee extract if desired.
Use as filling for breads / asian-styled pancakes, spreads for toasts, or mochi stuffing
Recipe Variations and Optional Add Ins:
- There are so many add in options. Add some nuts, dried fruits or different types of chocolate chips to keep this coffee bean paste interesting.
- Mocha bean paste! Just add 1 Tbsp of cocoa powder
- 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 flavor the sweetened red bean paste (a.k.a. Koshi An) if you can’t find the white bean paste near you.
What are some ways you can eat these?
- Dig in with a spoon (highly recommended!)
- Stuff inside mochi as a mochi filling
- Coffee Jam – Use this coffee bean paste as a spread or jam on toast, bagels and more!
- Stuffed inside bread or steamed buns
How to Store
- You can store this coffee bean paste in the fridge for up to 4 days, or freeze up to 4 months.
More Recipes You Might Love
Coffee Bean Paste
- 1 pkg (300 g) of sweetened white bean paste shiro-an
- 1 Tbsp coffee extract *see note for subs
- In a small bowl, mix sweetened white bean paste with coffee extract
- Mix well
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