Recipe Shiroan, sweet white bean paste
This sweet white bean paste, shiroan, is very popular and well known in Japan. It can be kept in the fridge for a few days but I advise you to freeze it if you have some left.
Equipment
- 1 Blender
Ingredients
- 200 g of white beans
- 200 g of white sugar
Instructions
- Soak the beans in water overnight (8 hours or more).Then remove the skin from the beans. *This step is not mandatory, but the final result is much more qualitative, the texture is much smoother and pleasant in the mouth.
- Cook the beans in water in a large pot over high heat. Boil for a few minutes, then drain.In a clean pot, cook the beans for 2 hours in a large volume of water, making sure that the water does not go below the top of the beans and that they remain submerged. You can also cook them in a pressure cooker for 20 minutes. Make sure the beans are soft.
- Remove beans from water with a skimmer and save water. Process the beans in a food processor with 1/4 cup of the retained water (add a little water if it is still too thick).
- Return the bean mixture to a large non-stick or well-oiled skillet, add the sugar and cook over low heat until thickened while stirring.
- Cook for about 5 minutes for a creamy shiroan, and about 10 minutes for a thicker shiroan that can be worked into balls, for example.
