[RECIPE] Shiro-An

Sweet White Bean Paste, known as Shiro-an, is a staple ingredient in many Japanese desserts. It's commonly used in treats like Fruits Daifuku (Mochi filled with bean paste and fruit) and Wagashi (traditional Japanese confections). While red bean paste is widely popular, Shiro-an offers a lighter flavor with a slightly nutty taste, making it a versatile choice for various sweets.

Used Colander

Recipe:

Serving: 3 cups
Time: 2 hours (+overnight soaking in water) 

Ingredients:

• 2 cups Ofuku Beans
• 1 & 1/2 cup Beet Sugar

Instructions:

1. Soak the beans: Place the beans in a bowl and cover them with 6 cups of water. Let them soak overnight. 
2. Boil and drain: Transfer the beans and their soaking water to a pot. Bring to a boil, then drain the beans and return them to a clean pot. 
3. Cook the beans: Add 6 cups of fresh water and bring to a boil again. Skim off any foam that forms. Reduce the heat and simmer for 1-1.5 hours, or until the beans become soft. 
4. Test for softness: To check if the beans are done, pinch one between your fingers. It should crush easily. Make sure the beans are fully softened before proceeding. 
5. Adjust the texture: Press the cooked beans through a fine-mesh colander with a spatula to remove the skins and achieve a smoother texture. Add extra water to the beans for easier pressing. Alternatively, use a food processor or blender for convenience.  
6. Squeeze out excess water: Place the pressed beans in a bowl and add some water to mix. Let the mixture sit for 10-15 minutes until the water separates from the bean paste. Discard the excess water. Repeat this process a few times if necessary. Then place a sheet of cloth over a tray or bowl and transfer the bean paste into the cloth. Squeeze out the reamining water. The dried bean paste at this stage is called "Nama-an". 
7. Add sugar: Return the bean paste to a pot. Fradually add sugar in batches over low heat. The liquid released from the bean paste will combine with the sugar to create a smoother consistency. You may also add a pinch of saly to enhance the sweetness and deepen the flavor. 
8. Store the paste: Turn off the heat before the paste dries out completely , as it will thicken further upon cooling. Transfer the paste to a clean airtight container. Refrigerate for up to 1 week or freeze for up to 1 month. 

Notes:

• Recommended beans: Ofuku Mame from Hokkaido makes the paste rich and flavorful, but Shirohana Mame from Japan are excellent substitutes. Navy beans or lima beans can also be used. 
• Sugar type: Granulated white sugar is recommended to maintain the paste's white color. Beet sugar, known for its elegant sweetness and quick dissolving properties, works well too. Typically, use 2/3 the weight of sugar for every 1 part of dried beans. Adjust the sweetness to your preference. 
• Alternative tools: A food processor or blender can be used for a smoother puree if you prefer not to use a colander and a spatula. 
• Cooking pots: A cast iron pot with a lid is used for this recipe. Note that stainless steel or aluminum pots mayu take longer to soften the beans. 

 > Purchase rice from the rice factory here

RECIPE by Azusa