200 g lima beans
150 g sugar
Soak lima beans in plenty of water overnight.
Peel off skin.
Place lima beans and water in a pot, and bring to boil on high heat.
Strain through sieve or fine-mesh strainer.
Discard any solids left in sieve or strainer.
When beans sink toward the bottom, discard water by tilting container or scooping water with ladle.
Add water, mix, let beans sink, and discard water.
Repeat the process until water becomes clear, after 5 times or so.
Place a cloth in strainer, and strain bean + water mixture.
Empty bean paste in a pan, and add sugar.
The bean paste seems dry at the beginning but does contain lots of water, and soon the mixture will loosen up.
Remove from heat, divide into small mounds on a plate, and let cool.
When completely cool, wrap with plastic film, and freeze (or refrigerate).
- Skimming while cooking beans and changing water after straining are both done to achieve a paler white color in the finished paste.
- In most recipes, sugar equivalent to 80-100% of the dry weight of white beans is added.
Recipes with shiroan
- Yuzu daifuku / soft rice cake with sweetened bean paste and candied yuzu citrus peel
- Kuri chakin / mashed steamed chestnut cakes
- Satsumaimo no ukishima / steamed bean paste cake with roasted sweet potato
- Sakura daifuku / soft rice cake with cherry blossom bean paste
- Kurimanju / chestnut cakes
(Last updated: February 7, 2017)