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Shiro-an (shiro Koshian) Smooth Sweetened White Bean Paste Recipe

Shiro-an (Shiro Koshian) Smooth Sweetened White Bean Paste Recipe
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Prepare the ingredients before making Shiro-an (Shiro Koshian) Smooth Sweetened White Bean Paste in your home. Then, follow these steps below to serve Shiro-an (Shiro Koshian) Smooth Sweetened White Bean Paste for your family or friends.

Ingredients: Shiro-an (Shiro Koshian) Smooth Sweetened White Bean Paste

  • 500 grams Daifuku beans (white kidney beans)
  • 400 grams Granulated sugar
  • 1 pinch Salt

How to Make Shiro-an (Shiro Koshian) Smooth Sweetened White Bean Paste

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Shiro-an (Shiro Koshian) Smooth Sweetened White Bean Paste in your home by yourself.

    Step 1
  • Soak the beans in about 3 times the amount of water for 1 to 2 nights. Change the water about twice a day.
  • Step 2
  • When the beans are no longer wrinkled, they have been soaked for long enough.
  • Step 3
  • Transfer the beans to a pot and add enough water to completely cover. Bring to a boil over high heat, then lower the temperature to medium and simmer for 5 minutes while skimming off the scum.
  • Step 4
  • Drain into a sieve. Soak the beans in water again so that they don't dry out, and take off the skins. If any of the beans have sprouts, remove them too.
  • Step 5
  • Once all the beans have been peeled, simmer in plenty of water until they are falling-apart tender. Bring to a boil over high heat first, then simmer over low heat, skimming off scum.
  • Step 6
  • When they have fallen apart, if there is only a little water in the pan, add more and heat through. That makes the beans easier to pass through a sieve.
  • Step 7
  • Scoop out a little at a time and pass the beans through a sieve. When everything has been processed, rinse out the pan.
  • Step 8
  • Take the sieved beans and squeeze them tightly in a clean kitchen towel. Return the squeezed out bean paste to the pot. Add sugar and set the heat to low.
  • Step 9
  • The sugar will melt and liquify. In about 20 minutes, the texture will change.
  • Step 10
  • Keep an eye on the pot so that it doesn't burn. Cook until it's a bit looser than you want it to be, and turn off the heat. Add salt just before you turn the heat off and mix.
  • Step 11
  • Transfer the bean paste to a storage container while it's still hot to prevent it from drying out, and smooth out the surface. It dries out easily.
  • Step 12
  • I also have a recipe for ichigo daifuku (strawberry mochi dumplings)..
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