White Bean Paste ~ Shiro-an しろあん

Shiro-an しろあん is a white bean paste usually used for making Nerikiri Wagashi. Nerikiri is a dough made of Shiro-an and small amount of Gyuhi mochi to make pretty looking pieces of Jo-namagashi, where they are normally used for Japanese tea ceremony.

Not all types of White beans can be used to make Shiro-an. Usually the Large Lima beans or Navy beans are used to make the Shiro-an.

Instead of getting Large Lima beans which is much easier to make and have a more buttery taste, I've only managed to get Bob's Red Mill Navy beans. Peeling the skin took me 1 1/2 hours and my finger tips were all pruned up by the time I've completed peeling.

I've adapted and modified the recipe from 我♥和菓子 by 山崎彩 and Evan's Kitchen Ramblings.

But if you like a detailed understanding, read from Wagashi Maniac.

Ingredients for Shiro-an (Yields about 340g)

200g Lima or Navy Beans

150g to 200g White granulated sugar (depending on how sweet you'll like it to be)

30ml Water

Directions:

Rinse beans and place in a large bowl filled with plenty of water. Soak in the refrigerator for 12 hours. The beans should swollen to the maximum.
If Lima beans are used, you can peel the skin off so that there will be lesser work later. I used Navy bean and I chose to peel it even when it is smaller.
Place beans in a pot and add water to cover just above the beans. Bring to boil over medium heat.
When water starts boiling, pour in 200ml of water into pot and skim of foams. Repeat this step for 3 times. And after the final round, ensure that the water is about 2 inches above the beans. This is to allow the beans to dance in the water while it is boiling. Reduce to low heat and boil the beans for about 45 minutes to an hour or until the beans are about to crack. Remove from heat. If you have not removed the skins, it will take slightly longer to boil the beans.
Set a stainer over a large bowl and pour the pot of beans over. Discard the water and press the beans over the strainer. If you have not peeled the skin earlier, this step will require a little more efforts to press the beans. Discard the skins.
Top the bean paste with plenty of water and give a gentle stir. Set aside and let it rest for about 5 minutes for the paste to settle to the base of the bowl. This is to remove the tannins (bitterness) of the beans. Repeat this step 3 times. The water should appear clean by after the 2nd or 3rd change of water.
Pour the bean paste mixture over a cheese cloth and gently squeeze off excessive water.
In a saucepan, bring sugar and water to boil. Add the bean paste and cook over medium low heat until the paste comes together into a dry dough form. Set aside to cool and separate into 2 or 3 batches before freezing or refrigerating.