Korean White Bean Paste Cookies (Sangtugwaja)
You might not think of bean paste when you hear the word cookie, but you do if you’re Korean. Sangtugwaja is just that, white bean paste cookies. Delicate, soft and fudgy, these cookies are one of those one-biters that make you roll your eyes back in satisfaction. Really! And the best part is that they’re ready in minutes, and you only need five ingredients and a piping bag.
Ingredients
- 500 g sweetened white bean paste (shiro an)
- 1 large egg yolk
- 1 Tbsp milk
- 1 Tbsp honey
- 2 Tbsp coconut flour*
Instructions
- In a clean bowl, mix sweetened white bean paste with egg yolk, milk, honey and coconut flour
- 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. Enjoy!
Notes
*the 2 Tbsp of coconut flour can be substituted with ⅓ cup of blanched almond flour
Nutrition
Calories: 48kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 1mgPotassium: 2mgFiber: 1gSugar: 8gVitamin A: 9IUVitamin C: 1mgVitamin D: 1µgCalcium: 4mgIron: 1mgZinc: 1mg***Net Carbs: 10g
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