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Updated on April 30, 2020 by · This post may contain affiliate links ·

Bean Paste Recipe

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Shruti Showcases her Bean Paste Recipe

Guest instructor Shruti Archit Saxena from Shruti's Cake Addiction brings us a highly sought-after bean paste recipe and cosmos flower tutorial. Bean paste offers an exciting new medium that many cake decorators have been wanting to work with, and we are very pleased to have an expert like Shruti on Sugar Geek Show.

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Recipe

Bean Paste Recipe

Bean Paste Recipe

Learn how to make this highly sought-after recipe! Guest instructor Shruti Archit Saxena teaches us her bean paste recipe for making flexible sugar flowers that stay pliable long after typical gumpaste flowers become brittle and break.
Print Recipe
Prep Time: 16 hours
Cook Time: 1 hour 20 minutes
Total Time: 17 hours 20 minutes
Course: Dessert
Cuisine: Indian
Calories: 737kcal
Author: Liz Marek

Ingredients

  • 100 g White/Lima beans
  • 85 g Granulated sugar
  • 10 g Vegetable oil
  • 10 g Vegetable shortening
  • 25 g AP flour
  • 20 g Tapioca flour
  • 20 g Corn flour
  • 18 g Liquid glucose
  • 4 g Glycerin

Instructions

  • Soak lima beans for a minimum 16-17 hours in water. Beans will get bigger in size.
  • Peel lima bean skin of each bean by pinching beans together.
  • Place beans in a heavy-bottom pot with 4 cups of water. Start cooking beans over high heat until boiling, then reduce heat to medium, regularly stirring beans for 35-40 minutes until beans break down and get mushy.
    If you use up the water and beans are still not cooked, you can add more water. 
  • Let beans cool. Then grind into a fine paste using a food processor or blender. Pass bean mixture through a fine sieve to remove any lumps.
  • Add bean mixture to a heavy-bottom pot. Start cooking at medium-low heat. Once bean mixture start bubbling, add granulated sugar, stirring constantly until mixture starts to thicken up and leaves the sides of the pan, about 10-20 minutes.
    Remove bean paste from pan.
  • While bean paste is still hot, add AP flour, tapioca starch, corn starch, oil, liquid glucose and vegetable shortening to paste and mix together, being careful not to create any lumps when mixing.
  • Place bean paste onto a sheet of foil in the center. Fold up all sides towards the center, then steam paste in a stovetop steamer on medium heat for 20 minutes.
    If bean paste is sticking to the sides of the foil, it needs to be steamed longer for another 3-4 minutes, then check again to see if the paste is ready.
  • After bean paste has cooled, but not completely cold, take out of foil and add glycerin. Begin to knead until glycerin is fully incorporated.
  • Let bean paste rest for 2-3 hours. Knead paste and add color as you would to gumpaste or fondant.

Notes

This bean paste will keep in the refrigerator for about a week and in a freezer for about 3 months.
When taking the bean paste out from the freezer, you must let it defrost first, then microwave the bean paste for 10-15 seconds at a time and knead it again to get it back to the correct consistency.
Bean paste that has been in the fridge needs to be microwaved in 2-4 second intervals and kneaded to get it back to the correct consistency.
Bean paste can be cooked for 10-12 minutes in pressure cooker or instant pot.

Nutrition

Calories: 737kcal | Carbohydrates: 140g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Sodium: 4mg | Fiber: 1g | Sugar: 85g | Iron: 1mg
Tried this recipe?Let us know how it was!

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Recipe

Bean Paste Recipe

Bean Paste Recipe

Learn how to make this highly sought-after recipe! Guest instructor Shruti Archit Saxena teaches us her bean paste recipe for making flexible sugar flowers that stay pliable long after typical gumpaste flowers become brittle and break.
Print Recipe
Prep Time: 16 hours
Cook Time: 1 hour 20 minutes
Total Time: 17 hours 20 minutes
Course: Dessert
Cuisine: Indian
Calories: 737kcal
Author: Liz Marek

Ingredients

  • 100 g White/Lima beans
  • 85 g Granulated sugar
  • 10 g Vegetable oil
  • 10 g Vegetable shortening
  • 25 g AP flour
  • 20 g Tapioca flour
  • 20 g Corn flour
  • 18 g Liquid glucose
  • 4 g Glycerin

Instructions

  • Soak lima beans for a minimum 16-17 hours in water. Beans will get bigger in size.
  • Peel lima bean skin of each bean by pinching beans together.
  • Place beans in a heavy-bottom pot with 4 cups of water. Start cooking beans over high heat until boiling, then reduce heat to medium, regularly stirring beans for 35-40 minutes until beans break down and get mushy.
    If you use up the water and beans are still not cooked, you can add more water. 
  • Let beans cool. Then grind into a fine paste using a food processor or blender. Pass bean mixture through a fine sieve to remove any lumps.
  • Add bean mixture to a heavy-bottom pot. Start cooking at medium-low heat. Once bean mixture start bubbling, add granulated sugar, stirring constantly until mixture starts to thicken up and leaves the sides of the pan, about 10-20 minutes.
    Remove bean paste from pan.
  • While bean paste is still hot, add AP flour, tapioca starch, corn starch, oil, liquid glucose and vegetable shortening to paste and mix together, being careful not to create any lumps when mixing.
  • Place bean paste onto a sheet of foil in the center. Fold up all sides towards the center, then steam paste in a stovetop steamer on medium heat for 20 minutes.
    If bean paste is sticking to the sides of the foil, it needs to be steamed longer for another 3-4 minutes, then check again to see if the paste is ready.
  • After bean paste has cooled, but not completely cold, take out of foil and add glycerin. Begin to knead until glycerin is fully incorporated.
  • Let bean paste rest for 2-3 hours. Knead paste and add color as you would to gumpaste or fondant.

Notes

This bean paste will keep in the refrigerator for about a week and in a freezer for about 3 months.
When taking the bean paste out from the freezer, you must let it defrost first, then microwave the bean paste for 10-15 seconds at a time and knead it again to get it back to the correct consistency.
Bean paste that has been in the fridge needs to be microwaved in 2-4 second intervals and kneaded to get it back to the correct consistency.
Bean paste can be cooked for 10-12 minutes in pressure cooker or instant pot.

Nutrition

Calories: 737kcal | Carbohydrates: 140g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Sodium: 4mg | Fiber: 1g | Sugar: 85g | Iron: 1mg
Tried this recipe?Let us know how it was!

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About Liz Marek

Liz Marek is a professional cake artist, sweet and savory recipe developer, and the founder of Sugar Geek Show, where she teaches cooking, baking and cake decorating through detailed tutorials, food science explanations, and kitchen-tested recipes. She has been creating recipes and teaching baking techniques since 2008, helping bakers of all skill levels gain the confidence to make professional-quality desserts at home.

Liz is known for breaking down complex cooking and baking concepts into simple, approachable methods. Her work focuses on helping people understand not just how a recipe works, but why it works. Through Sugar Geek Show, she shares step-by-step recipes, cake decorating tutorials, and practical baking guides designed to make professional techniques accessible to everyone.

Over the years, Liz has taught thousands of students through online tutorials, classes, and educational content focused on real kitchen results. Her recipes are carefully tested and written to help people succeed the first time they make them.

When she’s not developing recipes or teaching baking techniques, Liz also hosts curated travel experiences for women through her travel brand Soul Sisters.

You can find Liz’s latest recipes, baking tutorials, and food science tips at Sugar Geek Show.