Cinnamon Cookies Filled with Bean Paste (Gyepi-manju)

Steps

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1. 1
   Prepare large white lima beans by soaking them in cold water for approximately 24 hours. This softens the beans and makes the skins easier to remove.
   ▶ ≈0:36
2. 2
   Remove the bean skins by gently pinching each bean between your fingers to slip it out of its skin. Rinse the peeled beans thoroughly.
   ▶ ≈1:24
3. 3
   Place the peeled beans in a heavy pot and add 2 cups of water. Bring to a boil over medium-high heat and simmer for about 20 minutes without a lid, until the beans are very soft and easily mashed.
   ▶ ≈2:54
4. 4
   Begin preparing the dough by melting 1 tablespoon of unsalted butter in a heavy pan over low heat. Stir constantly and be careful not to brown the butter. Once fully melted and foamy, switch to medium heat and continue stirring until the bubbles subside.
   ▶ ≈3:22
5. 5
   Add 1/4 cup of sweetened condensed milk to the melted butter. Stir in a pinch of salt, a pinch of baking soda, then 1 egg and 1 teaspoon of vanilla extract. Mix thoroughly.
   ▶ ≈4:30
6. 6
   Add 3/4 cup of flour and stir until the dough is very smooth and uniform. Let the dough rest in a cool place.
   ▶ ≈5:19
7. 7
   Continue cooking the beans over medium-high heat, stirring constantly until all the water evaporates and the bean paste forms a cohesive lump. Remove from heat to cool.
   ▶ ≈5:57
8. 8
   Add 1/3 cup of natural sweetener or white sugar (not brown sugar to preserve the white color), a pinch of salt, and 1 teaspoon of vanilla extract to the cooled bean paste. Heat over low heat and stir until the sugar dissolves completely, creating a creamy, light-colored paste.
   ▶ ≈6:33
9. 9
   Once the bean paste has cooled, divide it into two portions and roll each into a ball. Similarly, divide the dough into two portions and roll each into a ball.
   ▶ ≈8:00
10. 10
    Place the bean paste ball in a plastic bag and wrap the dough ball around it using both hands. Flatten the dough, insert the bean paste, dust with flour as needed, and push the dough up from all sides until it completely seals around the paste to form a smooth ball.
    ▶ ≈9:10
11. 11
    Repeat steps 9 and 10 to make the second cookie ball.
    ▶ ≈10:33
12. 12
    Roll each cookie ball into a long rope shape.
    ▶ ≈11:12
13. 13
    Coat the rope generously with cinnamon powder.
    ▶ ≈11:45
14. 14
    Wet the cinnamon-coated rope with water and roll it in white sesame seeds to coat evenly.
    ▶ ≈12:00
15. 15
    Cut the rope into bite-sized pieces and arrange them on a parchment-lined baking sheet.
    ▶ ≈12:24
16. 16
    Brush each piece with egg yolk and sprinkle with both white and black sesame seeds.
    ▶ ≈12:47
17. 17
    Bake in the middle rack of a preheated 350°F oven for approximately 20 minutes until the cookies are golden brown.
    ▶ ≈13:32
18. 18
    Remove from the oven and let the cookies cool. Enjoy them with the thin, delicate exterior, abundant sweet bean paste filling, and crunchy sesame seed coating.
    ▶ ≈14:01