1.Preheat oven to 200°C (180°C fan forced). Grease six ½-cup (125ml) ovenproof dishes.
2.Place bean paste and 25g of the chocolate in small heatproof bowl over small saucepan of simmering water (do not allow water to touch base of bowl), stir until melted. Cover, refrigerate 2 hours or until firm.
3.Place remaining chocolate and butter in medium heatproof bowl over medium saucepan of simmering water (do not allow water to touch base of bowl), stir until melted.
4.Combine flours, sugar and egg in another medium bowl. Stir in butter mixture until smooth. Cover, refrigerate 30 minutes.
5.Spoon three-quarters of the pudding mixture among dishes. Drop 1 teaspoon of chocolate bean mixture into centre of each pudding, top with remaining pudding mixture.
6.Bake puddings about 13 minutes. Stand puddings in dishes 2 minutes, turn onto serving plates, dust with cocoa.