Shiro-an Paste Recipe
Wednesday, September 30, 2015I wanted to make some wagashi, but unfortunately couldn't find any shiro-an paste either online or at the shops, so I decided to make some.
Ingredients;
650g Broad beans (also know as lima beans)
150g granulated sugar
Makes around 350g of paste
1.
Pour the beans into a pan. I used tinned beans, but you can use dried if you wanted. If you use dried you will need to repeat the boiling process 3 times (changing the water each time).
2.
Fill the pan with water and boil on a medium heat.
Skim off any froth or broad bean shells/skin that floats to the top of the water. Skimming while cooking the beans will give a paler colour to the finished paste.
Once the beans have begun to crumble, puree them.
Strain them through a sieve or fine-mesh strainer. Discard any solids left in the sieve.
When the bean paste and water separates, spoon off the water with a ladle and discard.
7.
Add fresh water and repeat the process until the water is clear (I did this around 10 times).
8.
use a big bowl and place a sieve into it. add a muslin cloth and pour the paste and remaining little bit of water in.
9. Then squeeze all the liquid out of the paste. You will be left with something like this;
10.
Place into a pan and add the sugar.
11.
Cook on a low heat and mix well. The bean paste might seem quite dry at first but does contain a lot of water. The mixture will soon loosen up. Stir until it thickens, around 10 minutes.
12.
Remove from heat and divide into small even mounds on a plate and let cool.
13.
Once the paste is completely cool, wrap in cling film (plastic wrap) and freeze or refrigerate. Write the date on so you know how long its been in the freezer.
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