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The first time I saw the recipe for this sweet bean paste was on one of the Japanese channels. It is also very popular among Koreans. Among the Korean and Japanese recipes, you can often find fillings for buns, pancakes and pasta cakes based on red or white beans.
This paste is ideal for making flowers. It is quite convenient to work with it, it does not melt and the flowers from the bean paste are very natural. They do not have such an unnatural shine, which gives a buttercream.
I often think of recipes for healthy, vegan desserts. And this pasta is a real find. It is healthy, it has the perfect consistency. Bean paste is a great base for sweet creams.
As for the taste, it does not bother me at all. If the beans are cooked correctly, then they get a neutral taste, there is no foreign smell. It will take on the taste of what you supplement it with. This can be vanillin, citrus juice and zest, cocoa powder, any nut butter or flavoring.
From this paste, I prepared a cream for a vegan healthy cake, the recipe for which will follow.
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00:00 Intro
00:19 Preparing the beans
00:33 Bean paste
02:04 Bean paste for flowers
02:38 Paste coloring
03:25 Making flowers
Ingredients:
800 g white beans
100 g erythritol (sugar, any sweetener)
juice of 1 lemon (optional)
vanillin (optional)
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