How to make Shiro-an (White Bean Paste) the easy way

This video will teach you how to make Japanese style shiroan with the least effort.
To minimize the cooking time, precooked beans are used.

Depending on how smooth you like the paste to be you can use the following methods.
The amount of sugar will depend on how sweet you like it. (I used 60% of the nama-an, If you are not straining the beans, you can use about the same amount as the cooked beans)

Easiest method (cooking time: 10 min,) - suitable for filling and sauces
1. Rinse the beans (Peel the skin if you are using large beans like lima beans (白花豆）
2. Puree in the food processor.
3. Add Sugar and knead in pot until the desired thickness.

Easy method (cooking time: 20 min,) - for smooth paste
1. Rince the beans (Peel the skin as above)
2. Push through a strainer.
3. Add Sugar and knead until the desired thickness

Easy method (cooking time: 30 min) - for smooth and silky texture (nerikiri dough and koshian)
1. Rince the beans (Peel the skin as above)
2. Push through a strainer using water.
3. Soak and change the water 2 -3 times.
4. Add Sugar and knead until the desired thickness

You can watch my first video "The most detailed tuturial to make Shiro-an) if you are using dry beans.
   • The most detailed tutorial to make Shiro-a...  

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