How to Make White Bean Paste (Shiroan) (Recipe) 白あんの作り方 (レシピ)

[@paulsmith9341]

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.

[@justonecookbook]

You have such a sweet memory! Thank you for sharing! :)

[@paulsmith9341]

I remember now! She called them Kurimanju. They looked like chestnuts!

[@ht1ps555]

reminds me when I used to eat anpan after Japanese school shaped anpan man. The best memory’s

[@emilywong4601]

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?

[@no-uf1fn]

@@emilywong4601 you would probably just add a bit of cocoa powder!

[@Kaalokalawaia]

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!!

[@Anger_fish]

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

[@justonecookbook]

Thank you! Yeah, the taste is much more subtle and less beany taste, so it's easier to eat than red bean paste. :)

[@Rainne10399]

I love this sweet paste in my desserts. Now I can make it all I want to..USA..VERY GOOD COOK.

[@chaosdestructionlove]

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

[@justonecookbook]

I just posted the mochi video with white bean paste. Hope you enjoy!

[@dingusmcscrungophd5219]

I just finished making some with canned beans and it turned out brown instead of white lol. It is delicious though!

[@shammisomaya8748]

I visited Japan recently, what a beautiful country and amazing people. Thank you for the recipe I am making this tomorrow.

[@Juubith95]

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!

[@jetman258]

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.

[@justonecookbook]

Yes, we use for sweets! :)

[@hanskitchen7692]

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!

[@justonecookbook]

Thank you for your kind words!

[@ВикторияНемченко-ф6е]

Благодарю Вас за урок! Я приготовила эту пасту, очень вкусно. Особенно с зеленым чаем и арахисом. Лайк🌷 и подписка!

[@brionbee]

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.

[@loralora2110]

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😊

[@ucdchris]

This recipe looks great. My favorite way to enjoy Shiroan is in Kuri Manju! I'll have to try making it myself.

[@justonecookbook]

Thank you, Christopher! I love Kuri Manju too! :)

[@lia-tn8fo]

Hey, great video, i wonder, couldn't I just blend the beans instead of pushing them through a fine mesh?

[@junerode100]

Thank you for sharing, my first view of this! Very interesting.

[@series-yp6jt]

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!

[@series-yp6jt]

Lol... I found the green tea mochi video.

[@lizzerfing2549]

Thank you! I love these desserts! Can't wait to try making this.

[@justonecookbook]

Hope you enjoy!

[@blksands1]

Love the shiroan! Mahalo for the recipe

[@piebaconcookie]

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.

[@marielamalpartidaolea5716]

Gracias por la receta, thanks you, merci beaucoup. Arigato

[@chamihykhadija6769]

So easy and helpful, thank you

[@manuelgallardo1936]

I will try this and serve it with matcha tea. I will also ask Naomi for her opinion

[@bhavyadeolase9407]

NICE RECIEPE👍👍👍👍

[@MsKScreations]

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.

[@gabriellazordan]

delicious , thank you I love it . Best regards

[@hotarutomoe4697]

I’m so looking forward to the shiro-an Mochi video!

[@justonecookbook]

Just posted! Hope you enjoy! xo

[@hotarutomoe4697]

Just One Cookbook Yay! Thank you! 🥰

[@lerroyjenkins3732]

I made this and its really good but one thing i would say id probably add less salt

[@erinuber2881]

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. :-)

[@justonecookbook]

Thank you so much for your kind wishes to my family. You're always very thoughtful. Hope you enjoy this recipe!

[@PhilipWong2009]

Very easy to make. Thank you! I am going to use it to make snow skin mooncake.

[@nikia737]

Fun and easy.shall definitely try these ;) thankyou

[@toonezon4836]

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

[@Autolykos38]

Definitely gonna try this!

[@justonecookbook]

Hope you enjoy! :)

[@Duddeldink]

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 ^_^

[@Mxkndi]

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 :))

[@bhavanisri8515]

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

[@luigigamermasterofmariokar9387]

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.

[@solihasoliha6050]

I like to try this recipe but in Singapore I never seen this bean before

[@melreguera4354]

Thanks for the recipe Nami, now I am ready to make more fillings for my mochi ^^

[@justonecookbook]

Thank you Maria!

[@1987MrFranz]

Thanks ! 💜

[@Irma_Hall]

More mochi recipes please ❤

[@EB-yx4fn]

thanks for the walk-through!

[@Jim-xu5vs]

perfect recipe. please do more with this stuff. original and very nice. It` s delicious :)

[@justonecookbook]

Thank you Jim!

[@IlseBelievesInPink]

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!

[@pasha92]

Just a question. Beans and peanuts are both legumes. Could you do the same thing with peanuts? Would it be tasty in your opinion?

[@jerrypierreponte5864]

Wonderful! I've only ever tried the red bean paste, but I'm sure I'll love this one as well. Thanks, Nami!

[@immalivingagain3672]

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 😉

[@justonecookbook]

Hope you enjoy! :)

[@hulyavelioglu5716]

Thank you very much for the information... Greetings from Turkey 🇹🇷

[@leahtachibana1977]

Merhaba, acaba normal fasulye ile denediniz mi. Fasulye isimlerini pek bilmediğimden emin olamadım bizim normal kullandığımız ile burada kullanılan aynı mı diye. Hayırlı Ramazanlar

[@hulyavelioglu5716]

@@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🙏🏻

[@leahtachibana1977]

@@hulyavelioglu5716 Cevapladığınız için çok teşekkürler, en yakın zamanda deneyeceğim. Iyi geceler dilerim

[@jessicasusie]

Amazing video, as always.

[@justonecookbook]

Thank you for your kind words!

[@immalivingagain3672]

Very helpfull thank you for sharing ✌️😊👍

[@justonecookbook]

Thank you for watching!

[@tuayuenyao1165]

Thank you

[@user-fx7fi6hp4g]

Thank you!

[@addeside]

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..

[@justonecookbook]

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. :)

[@kojotasunashe8547]

Its delicious I will work on it pretty soon so thax

[@justonecookbook]

Thank you! Hope you enjoy!

[@kojotasunashe8547]

@@justonecookbook yes I really enjoy please make another video

[@stellabellening329]

What about white kidney beans? Can we use white kidney beans?

[@IlseBelievesInPink]

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.

[@sparrowsedai9169]

Can I use white cannelloni beans please as I can't find those anywhere where I live

[@missrebel634]

Does it taste good with steamed buns? I only habe white beans no red.

[@norhanrashad2965]

If I want to use it to make flower Imean piping flower what can I add to the bean paste

[@kousanidas7843]

Nami-san, it's an amazing recipe. 😄

[@justonecookbook]

Thank you so much!

[@christophersoetadi1633]

Is it possible to make nerikiri dough with the shiroan from this recipe?

[@jasg771]

Is this for the nerikiri dough or filling? Can i use canned white cannellini bean?

[@jpjp9111]

We have frozen green lima beans in the freezer area of the store. Is that the same kind of lima bean?

[@merlynmary]

Can the beans be pressure cooked?

[@yumiinky]

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.

[@IlseBelievesInPink]

Not every kind of bean tastes good sweetened, but mung beans certainly do.

[@yumiinky]

@@IlseBelievesInPink thank you for letting me know!

[@cursetin9833]

Can I use black eyed beans instead? I do not have excess to these beans in my area :(

[@dhedhede]

Many thanks from Indonesia :)) It's still hard to find shiroan here even in specialities store

[@justonecookbook]

Yeah me too, I can't find in the US. It's even hard to find in Japan, too.

[@biancageraldinee]

Lima beans belinya dimana ya? Trus harganya kira2 berapa?

[@AnhHoang-mp6ib]

How long can you keep these after you made them?

[@minizou1102]

Can we use another type of bean?

[@allergictohumansnotanimals5671]

Can this be used for making wagashi? (The white bean paste wagashi flowers)

[@Yuri.Is.Chosen]

Hey! Great video. Does it have to be Japanese Lima beans?

[@justonecookbook]

Nope. I got them when I was visiting Japan, so used them, but just available lima beans would work.

[@ahsiayo6015]

Can i sift the beans through a sieve ?

[@possummagic3571]

I hope you make nerikiri with the shiro-an!

[@justonecookbook]

One day!

[@paladinbob1236]

we have butter beans here in the uk ..i wonder if we could make a uk vesion using our beans? hmmm :P

[@gav1233]

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: 🙃

[@leelajapheth6339]

Can I use a blender Instead of a sieve?the

[@MrsAngelsvoice9]

Yum dango!!

[@Ligea14]

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 ?

[@Wolfswind003]

I couldn’t find lima beans... only “white beans” I’ll have to see if it turns into a desaster or something edible...

[@SweetRukia]

How long can we freeze the paste?

[@justonecookbook]

Up to 2-3 months. 🤗

[@rochellevytingco3599]

Can i use this one in obanyaki.

[@justonecookbook]

Yes you can!

[@rochellevytingco3599]

Thank you! Im planning to have a small bussiness selling Obanyaki in Philippines😍😍😍😍

[@najoudrida9864]

Can I use canned white beans ?

[@gigglesandkix]

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.

[@kitchenpractical7967]

thank so considerably for your internet video it helps a lot.

[@justonecookbook]

Thank you for watching!

[@IlseBelievesInPink]

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.

[@vondietmar5474]

дякую

[@ciepykocyg8692]

I made it too sweet and too salty, because I thought I should measuer peels for the proportions :/

[@lauralaura756]

😘🤗🇷🇴🇷🇴🇷🇴🇷🇴Romania

[@Potato-ol2fm]

Are you sure that isn’t mashed potatoes

[@estheramoako7007]

We call this cowpea

[@asmamahdi4340]

Thank you

[@Lalalalala...]

Is it possible to use canned beans?

[@Emi-145]

Thank you