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Shiro Koshi-an (smooth White Sweet Bean Paste) Recipe

Shiro Koshi-an (Smooth White Sweet Bean Paste) Recipe
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Serving : 1
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Prepare the ingredients before making Shiro Koshi-an (Smooth White Sweet Bean Paste) in your home. Then, follow these steps below to serve Shiro Koshi-an (Smooth White Sweet Bean Paste) for your family or friends.

Ingredients: Shiro Koshi-an (Smooth White Sweet Bean Paste)

  • 400 grams White kidney beans
  • 1 Granulated sugar (60% of the weight of bean paste)

How to Make Shiro Koshi-an (Smooth White Sweet Bean Paste)

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Shiro Koshi-an (Smooth White Sweet Bean Paste) in your home by yourself.

    Step 1
  • Remove any broken beans.
  • Step 2
  • Plan to soak the beans in water for 1 night in the summer and for 2 nights in the winter, until the beans lose their wrinkles and become smooth. Change the water twice a day.
  • Step 3
  • Put the beans in a pot, bring to a boil, and drain.
  • Step 4
  • Peel off the thin outer skins.
  • Step 5
  • The beans are all peeled.
  • Step 6
  • Put the peeled beans back in the pot with water to cover, and simmer until tender with a small lid that fits right on top of the pot contents (drop lid or otoshibuta). It took about 40 minutes.
  • Step 7
  • Put a sieve over a bowl filled with water, put the cooked beans and press through the sieve using the back of a ladle.
  • Step 8
  • Pass the bean paste through a fine mesh sieve again into a bowl filled with water.
  • Step 9
  • Strain the water from the bean paste using a clean cotton cloth (or cheesecloth).
  • Step 10
  • This is nama-an (unsweetened fresh bean paste).
  • Step 11
  • Weigh the nama-an (the unsweetened paste), and measure 60% of its weight in granulated sugar. (I had 656 g of nama-an, and 393 g of granulated sugar.)
  • Step 12
  • Put the nama-an and the granulated sugar in the pot and mix together over low heat.
  • Step 13
  • When it's well blended, add remaining granulated sugar and keep on mixing and kneading with a wooden spatula over low heat. It will be very hot, so be careful not to burn yourself!
  • Step 14
  • It will be creamy and loose to start, but keep on simmering and stirring until it reaches your desired consistency. It'll change texture in about 20 minutes.
  • Step 15
  • The photo above shows "sticky" bean paste. It's the right consistency for firm foundation like a mochi ball or on a dorayaki pancake.
  • Step 16
  • The photo above is a "moist" bean paste, or simmered about midway. It is nice and shiny, and can be used for a lot of things, such as filling mochi dumplings.
  • Step 17
  • The photo above is a 'floury' bean paste. It's quite stiff and potato-like in consistency. It's used for things like kashiwa-mochi (oak leaf-wrapped mochi cakes eaten in May) and sakura-mochi (cherry leaf-wrapped mochi cakes eaten in March to April). If you dry it out even further, it becomes the right consistency to use for nerikiri (a dough made with shiro-an and mochi).
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