Gluten-Free Korean White Bean Paste Cookies (Sangtugwaja)

I love sharing family recipes, and today I’m featuring one of my mom’s all-time favorites: Korean White Bean Paste Cookies (상투과자, Sangtugwaja). If you’ve never associated bean paste with cookies, this is the treat that will change your mind. These delicate one-bite cookies are soft, fudgy and satisfyingly sweet with a subtle earthy note from the beans. Best of all, they take only minutes to prepare and require just five ingredients plus a piping bag.

Ingredients Used to Make This

Notes: Some specialty items can be found at Asian groceries or online. Amounts and substitutions are noted below.

• Sweetened white bean paste (Shiro An) — a smooth paste made from cooked white beans and sugar. It has a mild, creamy sweetness and a fudgy texture that works beautifully in East Asian desserts.
• Egg yolk — traditional recipes use egg yolk as the binder. This version is not vegan; egg substitutes like flax or chia may be possible but were not tested here.
• Milk — any milk will do. I used almond milk.
• Honey — adds sweetness and helps the dough hold together. Good alternatives are brown rice syrup, maple syrup or agave.
• Coconut flour or almond flour — coconut flour is used in the recipe; almond flour can be swapped (see recipe notes for adjusted amounts).

Equipment

• Ateco 869 Pastry Tube – French Star – Size 9 (or similar French star piping tip)

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How to Make

How to Make Korean White Bean Paste Cookies

STEP 1

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

STEP 2

Mix until the batter is smooth and uniform.

STEP 3

Fit a piping bag with a French star tip (Ateco 869 size 9 recommended).

STEP 4

Pipe small dollops of dough onto a parchment-lined baking sheet.

Bake and remove the cookies once they are cool enough to handle. Enjoy!

Recipe Variations and Optional Add-Ins

• Add 1–2 tsp of coffee extract (1 tsp instant coffee dissolved in 1 tsp hot water) for a coffee-flavored cookie; for mocha, add 1 tbsp cocoa powder.
• For matcha cookies, stir 1 tsp matcha powder into the batter.
• These cookies take food coloring well if you want a colorful presentation before piping.
• Optional extracts: vanilla, caramel, hazelnut or almond can be used to change the flavor profile.
• If you can’t find sweetened white bean paste, sweetened red bean paste (Koshi An) is an acceptable substitute.

How to Store

• Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 4 months.

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Korean White Bean Paste Cookies (Sangtugwaja)