Two-Tone Bean Paste Cookies
Two-Tone Bean Paste Cookies
How to Make Soft and Moist Two-Tone Bean Paste Cookies (feat. Leftover Bean Paste)
Do you often have leftover bean paste after baking? These two-tone bean paste cookies are the perfect solution! They are delicious, easy to make, and a delightful way to use up any extra bean paste you might have. Give this simple yet impressive cookie recipe a try!
Bean Paste Cookies- 300g White Bean Paste
- 300g Red Bean Paste
- 1 Egg Yolk
- 50g Almond Powder
- 30g Milk
Cooking Instructions
Step 1
*Recipe Note*: Since we’re using two types of bean paste (white and red bean paste), the other ingredients will be divided in half for each paste. If you only have one type of bean paste, you can use the remaining 300g of that same paste instead.
Step 2
Prepare the White Bean Paste Mixture: In a bowl, place the 300g of white bean paste. Use a silicone spatula to break up any lumps and mix until the paste is smooth and creamy. Thoroughly smoothing the paste is key for a silky dough.
Step 3
Incorporate the Egg Yolk: Add 1 egg yolk to the smoothed white bean paste. Mix well until the yolk is fully incorporated and the mixture is uniform. Ensure there are no streaks of yolk remaining.
Step 4
Sift in Almond Powder: Sift 50g of almond powder into the bean paste mixture. Sifting ensures a fine, lump-free texture, contributing to a tender cookie. Gently fold it in with the spatula.
Step 5
Add Milk and Complete the Dough: Finally, add 30g of milk and mix gently until all ingredients are well combined. This completes the white bean paste dough. If the dough feels too soft, you can chill it in the refrigerator for a short while.
Step 6
Prepare the Red Bean Paste Mixture: Follow the same method as for the white bean paste to prepare the red bean paste mixture using 300g of red bean paste. Add the egg yolk, almond powder, and milk, mixing well to create the red bean paste dough. Having both colorful doughs ready sets the stage for beautiful cookies.
Step 7
Fill the Piping Bags: Divide each finished dough (white and red bean paste) into separate piping bags. While you could pipe and bake them immediately, we’ll do an extra step here to create a beautiful two-tone swirl effect.
Step 8
Create the Two-Tone Effect with Plastic Wrap: Lay a sheet of plastic wrap flat on your work surface. Alternating colors, pipe two long lines of white bean paste and then two long lines of red bean paste side by side onto the plastic wrap. This arrangement will create a lovely pattern when rolled.
Step 9
Roll the Dough: Carefully gather the edges of the plastic wrap to bring the piped dough together. Roll the plastic wrap tightly, ensuring the ends of the dough meet to form a neat log, similar to a Swiss roll.
Step 10
Prepare for Piping: Trim one end of the rolled dough log slightly with scissors. Then, carefully place the entire plastic-wrapped log into a piping bag fitted with a round tip. This ensures the dough will be piped evenly.
Step 11
Pipe the Cookies: On a baking sheet lined with parchment paper, pipe the dough from the prepared piping bag. Aim for plump, Hershey’s Kiss-like shapes for an attractive appearance once baked.
Step 12
Bake the Cookies: Bake in a preheated oven at 180°C (350°F) for approximately 15 minutes. Baking time may vary depending on your oven, so keep an eye on them and remove when lightly golden brown.
Step 13
Cool the Cookies: Once removed from the oven, carefully transfer the hot cookies to a wire rack to cool completely. Cooling fully is important to achieve the perfect crisp and chewy texture.
Step 14
Taste and Texture: These finished bean paste cookies offer a melt-in-your-mouth softness and a delightful, sweet flavor reminiscent of chestnuts. They taste very similar to store-bought ‘Sangto’ cookies, but with the added bonus of homemade freshness – crisp on the outside and delightfully moist on the inside. Enjoy them with a warm cup of tea or coffee!
