This is a white bean paste made with jumbo white beans (also known as shirohana-mame). Since the bean is carefully removed from the skin before cooking, it is so smooth that it is hard to believe it is made from beans. It goes extremely well with all kinds of fruit. I've always loved wagashi, but didn't like shiroan (white bean paste). After using jumbo white beans and removing the skin, I've changed my mind and this recipe has become my favorite one. This is worth a try even if you have never eaten beans as a sweet!
Soak 250g of jumbo white beans overnight, changing the water 3 times
Peel off the skin of the beans by hand
Add the beans to a saucepan with water over high heat and bring to a boil. Drain the beans and rinse them
Add the beans to a saucepan with boiling water. When the water returns to a boil, drain and rinse the beans. Repeat this procedure until the water runs clear
Add the beans to a saucepan and cover them with three times as much water. Cook over medium heat until the beans start to break down
Drain the beans and reserve the liquid. Let the liquid sit until the solids settle. Discard the upper part
Add the beans and the remaining bean liquid to a blender. Blend until it is a silky paste
Transfer the paste to a saucepan over medium heat and add 200g of white sugar in 2 batches. Mix to combine
Cook the mixture, stirring constantly, until it becomes a firm paste. Remove from the heat and add salt to taste. The shiroan is ready
Let it cool and wrap it with cling film. The paste can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month!
Yield 650 g
Jumbo White Beans250g