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–+ servings

Actually Easy Shiroan (White Bean Paste)

Print Recipe
Make white bean paste without soaking overnight or having to individually peel each bean! As long as you have a pressure cooker, you can get shiroan in just a few hours. Make a big batch so you'll always have some on hand for daifuku!
Cook Time 2 hours
Servings 3 cups

Equipment

  • Pressure Cooker
  • Food processor or blender
  • Cheesecloth

Ingredients

  • 1 lb baby lima beans
  • 1/2 tsp baking soda
  • water
  • 1.5 cups sugar

Instructions

  • Put baby lima beans in pressure cooker with enough water to cover the beans by about 2 inches.
  • Add baking soda. Pressure cook on high pressure for 45 minutes and then quick release.
  • Drain cooked beans and put into a food processor or blender. Add sugar and blend until smooth.
  • Put bean paste in a large cheesecloth and set over a strainer. You can let it sit for half an hour or use a spatula to press out some of the excess water. The end result should be about 700g or 3 cups, and have mashed potato consistency.
  • Scoop whatever bean paste you will be using in the next week and put in an airtight container in the fridge. You can freeze the rest for a few months.

Notes

You can add as much or as little sugar as you want, according to your tastes.
If you do plan ahead and like to soak the beans overnight, you don't need to add the baking soda.