How to Make White Bean Paste (Shiroan) (Recipe) 白あんの作り方 (レシピ)
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- Опубліковано 20 сер 2024
- White Bean Paste or Shiroan is commonly used as a filling for wagashi (Japanese confectionery) such as mochi and manju. The paste has a milder bean taste, so it makes a great alternative to red bean paste (anko or an)!
RECIPE starts ▶ 00:43
PRINT RECIPE ▶ bit.ly/WhiteBea...
INGREDIENTS
7 oz lima beans (200 g; See Notes for Japanese names)
¾ cup sugar (See Notes: Please adjust to your taste: ¾ to 1 cup, or 150 to 200 g)
½ tsp salt (kosher or sea salt; use half if using table salt)
NOTES:
Lima Beans: If you’re in Japan, you can get one of Shiro Ingen Mame (白いんげん豆) such as Shirohana Mame (白花豆), Ofuku Mame (大福豆), Tebo Mame (手亡豆), or Kintoki Mame (金時豆).Or you can use Shiro Azuki (白小豆). For White Bean Paste, please try finding lima beans (butter beans) or navy beans. If you can't find them, then the last option is Cannellini Beans. I do not recommend substituting with other beans because the taste and texture will be completely off.
Sugar: Please use granulated white sugar, and do not use sugar that has color (such as brown sugar) because you're trying to make WHITE bean paste. If you're going for traditional white bean paste, the sugar amount will be ⅔ to 1 part of sugar by weight to 1 part of beans. If you reduce the amount of sugar significantly, it will not give enough moisture to the paste, which may result in a different texture. Wagashi is meant to be a bit on the sweet side in order to complement the bitter taste of matcha (drink).
INSTRUCTIONS with step-by-step pics ▶ bit.ly/WhiteBea...
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How to Make White Bean Paste (Shiroan) (Recipe) 白あんの作り方 (レシピ) - Навчання та стиль
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I remembered sitting around the kitchen table peeling lima beans with my mom and sister to make filling for a flour crusted confection called shiroan manju. If you wanted the manju, you had to help peel beans. I would give these to my Caucasian friends and ask them to identify the filling. No one would know that they were eating a lima bean paste! They were so good I could eat a bunch at a sitting.
You have such a sweet memory! Thank you for sharing! :)
I remember now! She called them Kurimanju. They looked like chestnuts!
reminds me when I used to eat anpan after Japanese school shaped anpan man. The best memory’s
I made vegan mayo with white beans so I was looking for a sweet recipe with the white beans. Can you make chocolate white bean paste?
@@emilywong4601 you would probably just add a bit of cocoa powder!
I'm shook I never new sweet white bean paste was lima beans. That's what I get for using the canned versions. Thank you!!
Didn't know there was white bean paste, great idea for people I know who aren't as adventurous but still want to try Japanese sweets
Thank you! Yeah, the taste is much more subtle and less beany taste, so it's easier to eat than red bean paste. :)
I don't know why I never knew about white bean paste but makes sense that it's made from butter beans! Butter beans are so creamy but light and absorb flavour like a sponge. Definitely want to try making it :D
I just posted the mochi video with white bean paste. Hope you enjoy!
I was completely surprised when I saw the bag of Lima beans, here we usually have them just served with butter s&p or used as baked beans.
Yes, we use for sweets! :)
I love this sweet paste in my desserts. Now I can make it all I want to..USA..VERY GOOD COOK.
Thank you for this recipe! I will definitely try it! I watched your recipe for green tea mochi before this one and it made me happy first but then sad when I realized I couldn't find shiroan from anywhere in my town. But I can find lima beans! YAY! I can make some green tea mochi after all!
I visited Japan recently, what a beautiful country and amazing people. Thank you for the recipe I am making this tomorrow.
I just finished making some with canned beans and it turned out brown instead of white lol. It is delicious though!
Awesome recipe! I really wanna try this. What we call this in korea is potso. We usually use black bean tho.
Thank you for a good video!
Thank you for your kind words!
Your channel is such a great addition to life!
Please know that its not just the incredible recipes that we come back for!
Its you!
Thanks for allowing your care and love to inform and infuse your channel.
Благодарю Вас за урок!
Я приготовила эту пасту, очень вкусно.
Особенно с зеленым чаем и арахисом.
Лайк🌷 и подписка!
I love shiroan fillings. I live in Hawaii and blessed to have such a major Japanese influence. I can not wait for your green tea mochi recipe. Thank you for sharing!
Lol... I found the green tea mochi video.
This recipe looks great. My favorite way to enjoy Shiroan is in Kuri Manju! I'll have to try making it myself.
Thank you, Christopher! I love Kuri Manju too! :)
Thanks for the recipe! I can’t forget the delicious white bean paste filling of Kameju dorayaki I had in Tokyo🤤 will try this for my homemade dorayaki😊
Thank you
I wish I can go to Japan try the amazing food and souvenirs. It's shameful that COVID-19 ruined the fun and tourism around the world. When this pandemic ends I will save enough money to visit Japan.
Love the shiroan! Mahalo for the recipe
I’m so looking forward to the shiro-an Mochi video!
Just posted! Hope you enjoy! xo
Just One Cookbook Yay! Thank you! 🥰
I will try this and serve it with matcha tea. I will also ask Naomi for her opinion
I'm very curious how it would turn out if canned lima beans were used instead of having to soak, shell, and cook the dry version first.
Thank you for sharing, my first view of this! Very interesting.
Thank you very much for the information... Greetings from Turkey 🇹🇷
Merhaba, acaba normal fasulye ile denediniz mi. Fasulye isimlerini pek bilmediğimden emin olamadım bizim normal kullandığımız ile burada kullanılan aynı mı diye. Hayırlı Ramazanlar
@@leahtachibana1977 merhaba marketten aldığımız normal beyaz kuru fasulye ile yaptık ve beğendik. Japonya'da kullanılan fasulye daha iri ancak tad olarak fark olduğunu düşünmüyorum, biz yaptığımızı beğendik. Ramazan dileğiniz için teşekkür ederim 💐 size de hayırlı bereketli ramazanlar🙏🏻
@@hulyavelioglu5716 Cevapladığınız için çok teşekkürler, en yakın zamanda deneyeceğim. Iyi geceler dilerim
Very easy to make. Thank you!
I am going to use it to make snow skin mooncake.
Definitely gonna try this!
Hope you enjoy! :)
So easy and helpful, thank you
NICE RECIEPE👍👍👍👍
Gracias por la receta, thanks you, merci beaucoup. Arigato
delicious , thank you I love it . Best regards
Thanks ! 💜
Hello, Nami! I love shiroan! I love anko, too, and I am not sure which one I love the most. :-) This video is so good, and the instructions are so clear. Thank you for teaching us. I hope your trip in Japan is going well. I am enjoying your updates on Instagram! Best wishes to you and your family. :-)
Thank you so much for your kind wishes to my family. You're always very thoughtful. Hope you enjoy this recipe!
Thanks for the recipe Nami, now I am ready to make more fillings for my mochi ^^
Thank you Maria!
I made this and its really good but one thing i would say id probably add less salt
I like to try this recipe but in Singapore I never seen this bean before
More mochi recipes please ❤
thanks for the walk-through!
Fun and easy.shall definitely try these ;) thankyou
Hey, great video, i wonder, couldn't I just blend the beans instead of pushing them through a fine mesh?
Wonderful! I've only ever tried the red bean paste, but I'm sure I'll love this one as well. Thanks, Nami!
Jerry Pierreponte
Ive watched many MANY videos like this one. From my learning alll version of beans can be used for sweet filling. I want to try chickpeas for a sweet filling. They remind me if peanuts anyway and are delish in many sweets too so. Im gonna try it one day 😉
Hope you enjoy! :)
I am currently experimenting with this recipe and making it with what I can get where I am living right now (Bulgaria, although I am not from here) and so far I have had more or less okay succes with whatever white beans I can get here.
My end goal will be to make shiroan, which I mix with some different stuff so I can ultimately make different flavoured yokan.
Today's flavour experiment is sweet potato, which I can inform is turning out quite well if I do say so myself ^_^
Amazing video, as always.
Thank you for your kind words!
How would it be to just keep the skin on the beans and blend it up smooth after cooking? Like the adzuki red beans for red bean paste. Seems like such a long process to remove skins from each lima bean.
Thank you!
perfect recipe. please do more with this stuff.
original and very nice. It` s delicious :)
Thank you Jim!
Very helpfull thank you for sharing
✌️😊👍
Thank you for watching!
Its delicious I will work on it pretty soon so thax
Thank you! Hope you enjoy!
@@justonecookbook yes I really enjoy please make another video
Red bean: red
Red bean: gets mashed
Red bean paste: brown
White bean: is white
White bean: gets mashed
White bean paste: still white
My brain: 🙃
Nami-san, it's an amazing recipe. 😄
Thank you so much!
Yum dango!!
Funny, I love red bean paste because it doesn't taste beany at all to me. I have made shiro an before using various types of white beans, including butter beans, and they have always tasted too beany. Currently, I'm trying to make it using 花豆 (known as ayocote beans in my country), let's see how it turns out!
Does it have to be Loma or can I use a can of baby white beans like those used in pasta fajul? Well washed of course
Many thanks from Indonesia :))
It's still hard to find shiroan here even in specialities store
Yeah me too, I can't find in the US. It's even hard to find in Japan, too.
Lima beans belinya dimana ya? Trus harganya kira2 berapa?
What about white kidney beans? Can we use white kidney beans?
Aren't those the same as cannellini beans? In Korea, sweet white bean paste is mainly made out of those beans, so I guess you can use them.
If I want to use it to make flower Imean piping flower what can I add to the bean paste
I really don't like anko, but shiroan is much more delicate.
I tasted it in torimon when I was in Fukuoka, and brought with me when I came back to home..
Yeah a lot of people told me they can't eat anko but shiroan is okay. :) Hope this video will be helpful for those who love to make manju and daifuku with shiroan. :)
I hope you make nerikiri with the shiro-an!
One day!
I couldn’t find lima beans... only “white beans” I’ll have to see if it turns into a desaster or something edible...
дякую
Just a question. Beans and peanuts are both legumes. Could you do the same thing with peanuts? Would it be tasty in your opinion?
Hi Just One Cookbook, is wagashi cooked dough suitable to be frozen before thawing it for shaping? I'm having busy lifestyle, so I'm thinking whether nerikiri making can be flexible or not by freezing so.
Thank you 😊
Can I use white cannelloni beans please as I can't find those anywhere where I live
Hi dear thank you for the recipe. If am going to use this for piping flowers, what should I mix with it to make it smooth?? Please guide me thnq
thank so considerably for your internet video it helps a lot.
Thank you for watching!
Can I use black eyed beans instead? I do not have excess to these beans in my area :(
Can I use a blender Instead of a sieve?the
Can the beans be pressure cooked?
Hi! May I know if I can use this right away? Or should I refrigerate for a few days before I can use it for Wagashi? Hope to hear from you soon! Thank you for this video :))
Is it possible to make nerikiri dough with the shiroan from this recipe?
we have butter beans here in the uk ..i wonder if we could make a uk vesion using our beans? hmmm :P
Does it taste good with steamed buns? I only habe white beans no red.
We have frozen green lima beans in the freezer area of the store. Is that the same kind of lima bean?
Can i sift the beans through a sieve ?
Can this be used for making wagashi? (The white bean paste wagashi flowers)
Is this for the nerikiri dough or filling?
Can i use canned white cannellini bean?
So I just tried you recipe to make nerikiri and apparently my shiroan was too watery ? So when I added the rice flour and knead it, it just stayed sticky and can't do anything with it... Is there a way to save it ?
Can we use another type of bean?
Is it possible to use canned beans?
How long can we freeze the paste?
Up to 2-3 months. 🤗
How long can you keep these after you made them?
I made this and it was good, but I much prefer regular anko.
I've heard that anko is "beanier" than shiroan, but when made out of good azuki from Japan, it's not beany at all to me, only earthy, nutty and fragrant.
I have made shiroan with white beans available in my country before, and I have never liked the final product; too beany, too pungent.
This time I made sure I bought lima beans, and, while there was a big improvement in the flavor of the shiroan, it still was a little beany to me. Kind of like when I made anko out of lower quality azuki before. Not satisfied.
Nice video😍I was wondering, theoretically, can any bean be used to make sweet bean paste? I have peeled yellow mung beans that i want to use to make bean paste.
Not every kind of bean tastes good sweetened, but mung beans certainly do.
@@IlseBelievesInPink thank you for letting me know!
I made it too sweet and too salty, because I thought I should measuer peels for the proportions :/
Hey! Great video. Does it have to be Japanese Lima beans?
Nope. I got them when I was visiting Japan, so used them, but just available lima beans would work.
Can i use this one in obanyaki.
Yes you can!
Thank you! Im planning to have a small bussiness selling Obanyaki in Philippines😍😍😍😍
Can I use canned white beans ?
I used canned cannelini beans to make this, I didn’t have time to soak lima beans. It tastes fine but the by the time the water evaporated, it had developed a brown tinge. It’s still delicious…just not white.
😘🤗🇷🇴🇷🇴🇷🇴🇷🇴Romania
Are you sure that isn’t mashed potatoes
We call this cowpea
Thank you
Thank you