I love your personality it's so comforting and sweet and your videos are so informative / professional. Please make more videos on wagashi and mochi or Japanese savoury foods! I'm 23 and a beginner at japanese cuisine and you've helped me so much. Thank you! from the UK
This is the most thorough tutorial I've seen on the web. I'm making my first batch right now, in the middle of my second soaking. Hope it turns out ok!
It’s super good video! Thank you so much for your detail instructions! I’m living in Europe that hardly can find any ready-made White Bean Paste. I will give this a try and I hope to see more videos from you! If I ever travel to Tokyo, I’d love to attend your class too (any link would be good). Thank you ❤
Thank you so much! You did a lovely job - you were thorough, interesting, explained each step clearly, and made it fun to watch. I made my first batch ever this afternoon, and it has that lovely silky consistency that everyone loves. It wasn’t sticky at all. Your instructions were perfect.
Everything transformed exactly Like in your vidéo. WoW! I am so happy ! 1001 merci for thé gift of this récipe. I used what in french we call coco bean. Thé whole process took me about 2 hours to make 500g oishi shiroan.😀😘 merci merci merci 😀😘 merci merci merci
I made it!! Arigatou gozaimasu!! Oishi desu! I wanted to learn this ever since my travels in Tokyo having mochi. I will fill my mochi with this. Please make a Wagashi dough making video, I will watch!!! 😊😊😊
Love to see it too, I have tried to make wagashi since my last trip to Japan in 2020 (two times there already) , but the recepies I have seen are just incomplete... Miss them a lot 😭...
Hello! Really live love lovveee your videos!! Going to try your mitarashi dango recipe now and came across this recipe!! Love the way you explain everything!! Do you have any video on how to make wagashi?
Thank you for your comment. Glad you enjoyed my videos. I have tutorial videos that you can purchase and view online if you are interested in making nerikiri wagashi. www.simplyoishii.com/nbc-curriculum.html
Hi Miyuki…Hope you are well! We LOVED your in-person class and to everyone reading this: I highly recommend taking it, if ever in Japan! 👏🏼 🍓 Quick question, is this the same white bean paste used for the Ichigo Daifuku* (Strawberry Daifuku) we made on January 20, 2023? It was provided (pre-made) and it was my absolute favorite, so just want to make sure I’m re-creating the right recipe. 🥰 Thank you in-advance!
Thank you for coming to my class, So glad to hear you've enjoyed it and trying to reacreat. Yes, this is the same, As it is home made, the color may turn out a bit darker depending on the kind of beans. Good Luck! BTW there is another tutorial if you are using canned beans. th-cam.com/video/_xfJDbnTe4w/w-d-xo.html
Many thanks for your video. I've read a lot of recipes and watched quite a few videos on how to make sweet white bean paste as I could not find it anywhere within 100 miles of where I live. I finally found clarity after watching your video. I think it took me longer though then it did you as I had never made it and I didn't have all the equipment that you had. I did eventually get it done; however, the color wasn't as white as yours and had a slight pink quality to it. Probably because of the heat and humidity here and how long it took me. I'll do better next time. I'd like to find those strainers though. They would have been a big help.
The cooking time will depend on the kind of beans you are using and how old the beans are, same as the color. Try to get very fine strainers if you can. Thanks for watching!
Thank you so much for your wonderful video, this is my first ever time of making shiroan I think it turned out ok but I did weigh the paste and then added 100 percent sugar 🤭 I hope it still ok to use?
Hi thanks a lot for the detailed explanation, although I have a problem with the final flavor of the shiroan, it always has a sour taste comparing with store bought shiroan, I wonder what could be the reason? I’ve tried so many times and it wont change….
Hi, it's not recommended to use sprouted beans for shiro-an, but they are completely OK to eat otherwise. You might want to soak them for a shorter period of time or soak it in the refrigerator if you are living in a warm climate.
Thank you for this video, explaining things so clearly! I am curious. I came to this video after seeing your "easier shiro-an" video. I'm wondering now if anko can be made with bean flour? I can find white bean flour sometimes at the market. Also, can other beans be used for the filling? I am thinking I would like to experiment with other types of beans and peas, to see what different colors and flavors I can create. I have some red lentils, yellow lentils, English green peas, and frozen fava beans and edamame.
Yes, you can use other beans. The color may be different. Edama bean paste is called "zunda" in Japan. You can find the tutorial here : th-cam.com/video/x0e4G96V_LE/w-d-xo.html I've never made it with bean flour, but we have something called "sarashi-an" It is powderee beans and we add sugar and water to make paste, so it may be the same. Apologies for my late reply as I've been extremely busy with in person classes.
Thank you Yuki for this great video! 🤗 I really enjoyed understanding why each step is needed instead of doing them for no particular reason! I've done Tsubu an yesterday and today Shiroan. I'd like to use them for Daifuku. Just one question, 100g of white bean + 100g of sugar gave me arpund 300g of Shiroan, instead of around 200g. Do you have any idea where this can come from ? I did try to squeeze hard into the cloth so I can't explain it. Thanks a lot if you answer and thanks anyway for the video!!
Whichever is fine. I just use the dried beans version as the weight of the nama-an will differ on how much water you squeeze out. If you want to measure out the sugar from the nama-an, I usually use 60%, but this will depend on how sweet you want the an to be.
Depends on the room temperature and how much sugar you put in (sugar is like a preservative) but I would say one day to be on the safe side. Please keep in the refrigerator as soon as possible. Thanks for your comment.
Love your videos. Every time I practice making Shiroan, I watch this video. But this time, my shiroan came out very sticky. What happened?! The only difference I can think of is that the weather is very humid today. Does humidity affects the level of stickiness?
Thank you for watching my video. I don't think it is the humidity. Maybe you used different kind of beans (some beans are more stickier) or it will be more stickier if you did not soak the pureed beans. Also the amount of sugar may affect the stickiness.
@@SimplyOishiiChannel Ah ha! I think it was the amount of sugar I added this time - slightly more than usual. I’ll try it again with less sugar next time. Thanks for your reply!
Maybe I squeezed too much. Using lima beans, after adding sugar, I cannot get the texture to become paste like. It's very crumbly. Like grits/mashed potatoes. It won't bubble, it just burns.
In that case you can add some water to make it into a paste. The sugar usually turns into liquid once you heat it, But you can add some water and make a syrup and add the nama-an (beans), or if you have already mixed sugar into the nama-an, you can add water afterwards.
Hi! Can this be done with light red kidney beans? I am trying it out right now and when I mash it, the skin of the beans cant be smashed. Not sure if it needs to be cooked more. Hope to hear from you :)
@@Mxkndi Yes, you can make this with red kidney beans. You may need to cook longer than white kidney beans. You can use for wagashi right away. You don't need to freeze them.
It depends on the beans. I use white kidney beans so I don't peel the skin, and just strain. But if you are using beans that have a tough skin, you will need to peel them after boiling.
If it does not contain corn starch in it, I suppose you can, but i am guessing it woud lose the anko's gloss. I've never tried so I can't say for sure.
If I am using lima beans, when do I remove the skin? After cooking? Also, if I am making nerikiri, can I add the rice flour to the shiro-an when it is still warm in the pot or should I remove it and let it cool first? Thank you for sharing! You are a great teacher!
If you are using Lima beans, you can remove the skin after soaking. If you are making nerikiri, You don't have to cool it, but you should make a paste with the rice flour with water instead of adding the flour directly to the shiro an.
You mean, other beans with color? Yes, if it has a high starch conten. It will just be a colored beans like azuki bean paste. You cannot make anko with soy beans as it does not have much starch in it.
Hi, i would like to ask a question about glutinous rice flour. I couldn’t find option by name shiratamako . Can I buy by name glutinous rice flour. brand name is mochi 🙏🏻
If you can buy the bean paste, that's great. This video is for people who have no access to pre-made bean paste, or would like to make them on their own.
You can add matcha to the shiro-an to make matcha-an. If you add mango puree or anything that has some liquid you will have to heat it over the hob to thicken it.
@@Noirjk Sorry to hear that. I think you may have kneaded it too long. The paste will dry out even after you take off of the heat. You can save it by putting it back in the pot with some water to make it into a paste again. Take it off the heat while it is still soft. Don't leave it in the pot. Hope it works!
@@SimplyOishiiChannel I exactly did that, adding water and hoping it would somewhat fix it. It became a paste but for someone who never ate any type of bean paste I'm not sure if it tastes right. I hope it isn't too sweet, thank you both for the recipe and your helpful reply. You're the best!
@@Noirjk Great, you should be fine. If you think it's too sweet, you can use less sugar next time. Thank you for using my tutorial to make the shiro-an!
![[[OFFICIAL MV]] เอิ้นขวัญให้อ้าย- อ๊ะอาย สกุณาพร | ค่ายเพลงเป็นหนึ่ง](http://i.ytimg.com/vi/83x6L3X3qh0/mqdefault.jpg)
I love your personality it's so comforting and sweet and your videos are so informative / professional. Please make more videos on wagashi and mochi or Japanese savoury foods! I'm 23 and a beginner at japanese cuisine and you've helped me so much. Thank you! from the UK
Thank you. Hope to find some time to post more videos!
Thanks so much for this! You've solved the mystery of why my last batch of Shiro-an was so sticky... I only rinsed it once :)
Glad to hear that my tutorial was helpful to you!
the way you explaning are perfect!!!
Glad you enjoyed it!
By far, the best video on the subject. Thank you!
Thank you so much!
@@SimplyOishiiChannel You are welcome!
The amount of detail and care that went into making this is amazing, thank you for sharing this, I've learned a lot!
Glad you enjoyed it! Thank you for leaving a comment!
This was your first video? GREAT JOB! Very well done!
Thank you! Glad you liked it!
This is the most thorough tutorial I've seen on the web. I'm making my first batch right now, in the middle of my second soaking. Hope it turns out ok!
Update : it Turner out delicious. Tasted like Japan! Thanks for the recipe.
I tried this process and I made perfect white bean paste . Thank you for the excellent tutorial.
It’s super good video! Thank you so much for your detail instructions! I’m living in Europe that hardly can find any ready-made White Bean Paste. I will give this a try and I hope to see more videos from you! If I ever travel to Tokyo, I’d love to attend your class too (any link would be good). Thank you ❤
Благодарю🌷 ,Вас за знания и навыки которыми Вы делитесь .
Обязательно попробую приготовить .Это будет очень интересный опыт .
This was a lovely video! Thank you so much for the work that you are doing :)
very clear instruction. I would like to see some of wagashi art using that shiro-an :)
Thank you. I hope to do some videos on that in the future.
Never saw a better teaching about how to make this paste!
Thank you so much💕
Thank you so much! You did a lovely job - you were thorough, interesting, explained each step clearly, and made it fun to watch. I made my first batch ever this afternoon, and it has that lovely silky consistency that everyone loves. It wasn’t sticky at all. Your instructions were perfect.
Thank you! It’s nice to hear that it was useful for you.
I really appreciate your video . Your instructions are clear, easy to follow, great information. All delivered in a calm, soothing voice. Thank you!
Thank you. The simplicity is excellent.
Excellent recipe… and you did very well . Visited Japan a month ago , your country is beautiful with lovely people.
It is so great to have such an informative video available. thank you so much.
This is an amazing tutorial. Congrats for your beautiful work!
Thank you so much. Glad you enjoyed it!
Everything transformed exactly Like in your vidéo. WoW! I am so happy ! 1001 merci for thé gift of this récipe. I used what in french we call coco bean. Thé whole process took me about 2 hours to make 500g oishi shiroan.😀😘 merci merci merci
😀😘 merci merci merci
Wonderful! Glad it worked!
What a nice Vegetarian Recipe, well explained as well.
Thank you very much. Your vdo explained very well and answered all my questions i had during watching the vdo. Love your chanel already.
The best and detailed recipe I've found
Thank you very much! Please look forward to my new tutorials.
Subscribed & liked your video , thank you so much for sharing this precious tips, wish you all the best dear... 🌷🌷🌷🙏
This is so helpful!! Thank you for this great video I have realised I've made a lot of my mistakes when I was trying to make my own bean paste 😆
Glad it was helpful!
I made it!! Arigatou gozaimasu!! Oishi desu! I wanted to learn this ever since my travels in Tokyo having mochi. I will fill my mochi with this. Please make a Wagashi dough making video, I will watch!!! 😊😊😊
Your welcome! Hope you get to join one of my online wagashi making classes some time!
Love to see it too, I have tried to make wagashi since my last trip to Japan in 2020 (two times there already) , but the recepies I have seen are just incomplete... Miss them a lot 😭...
Thank you very much for the information... Greetings from İstanbul 🇹🇷
Thank you so much!! It's a wonderful video, and so well explained!!! Thank you for sharing it with everybody!!
Your welcome! Glad you enjoyed it!
Thamk you so much,watching from Philippines.
Thank you for watching!
Thank you so much for sharing! 🙏😍❤
You are so welcome!
Well done
Thanks
Thank you for this great video.
I've had several people comment with pleasure at how white my Shiroan has been - I point them in your video's direction
Thank you so much for following my tutorial and sharing it!
Sword Bean paste is my favorite
Thank you!!!!!!!
Hello! Really live love lovveee your videos!! Going to try your mitarashi dango recipe now and came across this recipe!! Love the way you explain everything!! Do you have any video on how to make wagashi?
Thank you for your comment. Glad you enjoyed my videos. I have tutorial videos that you can purchase and view online if you are interested in making nerikiri wagashi.
www.simplyoishii.com/nbc-curriculum.html
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Thank you!
You were brilliant. Thank you thank you.thank you.
Thank you. Glad you have enjoyed it!
Thank you for the video, I love it ..
Thank you!
Hi Miyuki…Hope you are well! We LOVED your in-person class and to everyone reading this: I highly recommend taking it, if ever in Japan! 👏🏼 🍓
Quick question, is this the same white bean paste used for the Ichigo Daifuku* (Strawberry Daifuku) we made on January 20, 2023? It was provided (pre-made) and it was my absolute favorite, so just want to make sure I’m re-creating the right recipe. 🥰 Thank you in-advance!
Thank you for coming to my class, So glad to hear you've enjoyed it and trying to reacreat.
Yes, this is the same, As it is home made, the color may turn out a bit darker depending on the kind of beans. Good Luck! BTW there is another tutorial if you are using canned beans.
th-cam.com/video/_xfJDbnTe4w/w-d-xo.html
Thank you! 🙏💖
Many thanks for your video. I've read a lot of recipes and watched quite a few videos on how to make sweet white bean paste as I could not find it anywhere within 100 miles of where I live. I finally found clarity after watching your video. I think it took me longer though then it did you as I had never made it and I didn't have all the equipment that you had. I did eventually get it done; however, the color wasn't as white as yours and had a slight pink quality to it. Probably because of the heat and humidity here and how long it took me. I'll do better next time. I'd like to find those strainers though. They would have been a big help.
The cooking time will depend on the kind of beans you are using and how old the beans are, same as the color. Try to get very fine strainers if you can. Thanks for watching!
for white kidney beans, do you have to remove the skins after soaking? Love the video, very informative and fun to watch ^^
No, you don't have to remove the skin for the white kidney beans, you have to do that for white lupin beans though as the skin is tough. Thanks!
This is really helpful😍😍 thank you so much for this thorough tutorial😍😍😍😍😍
You’re welcome 😊
Wow.. Am so intrest..
I appreciate a lot the extra detail.
Glad to hear it! Thank you!
@@SimplyOishiiChannel I'm specially grateful for the part about how to remove the starch, didn't found it anywhere else
Thanks a lot for your generous ❤️
Thanks for sharing this method
My pleasure 😊
Thank you so much for your tutorial! I love your video
Your welcome!
Super helpful!
ありがとうございます！
Thank you so much for your wonderful video, this is my first ever time of making shiroan I think it turned out ok but I did weigh the paste and then added 100 percent sugar 🤭 I hope it still ok to use?
100％against the weight of the paste is a lot of sugar (usually about 60-70%) and it will be sweet, but you can still use it, no problem!
Thx for sharing this .
Thank you very much!!
Obrigada, por partilhar este conhecimento. Gostei muito da explicação. Muito bem explicado.
De nada!
Thank you very much ! Dômo arigatô gozaimasu ! Merci beaucoup pour ce partage.
Thank you!
Very helpful video thanks!!!
Thank you very much!
Thank you for the instruction. Can i use this kind of bean paste for piping flowers?
Yes, this is suitable for piping flowers. Thank you for watching!
Well done !
Thank you!
Hi thanks a lot for the detailed explanation, although I have a problem with the final flavor of the shiroan, it always has a sour taste comparing with store bought shiroan, I wonder what could be the reason? I’ve tried so many times and it wont change….
Thank you
You're welcome😊❣
Thank you!
Your welcome!
Lovely video, and lovely tutorial. Thanks. One question. Can I pipe flowers with this paste? If so what to mix it with and what proportions?
Yes, you can use this to pipe flowers. You may need to add some water when whipping so that is will be soft enough to pipe.
Thank you so much for your reply
Merci beaucoup🙂
Je t’en prie 😊
We ❤️ Oishii
Thanks for sharing how to make shiroan. I tied to soak white beans, but they are all sprout after a over night soaking process. Can i still use them?
Hi, it's not recommended to use sprouted beans for shiro-an, but they are completely OK to eat otherwise. You might want to soak them for a shorter period of time or soak it in the refrigerator if you are living in a warm climate.
Thanks so much for this
As mentioned in the video the sugar is the same as the weight of the dry beans. You can use less sugar if you want to.
Thanks for sharing. Regards.
Thanks for watching!
Thank you for this video, explaining things so clearly!
I am curious. I came to this video after seeing your "easier shiro-an" video. I'm wondering now if anko can be made with bean flour? I can find white bean flour sometimes at the market.
Also, can other beans be used for the filling? I am thinking I would like to experiment with other types of beans and peas, to see what different colors and flavors I can create. I have some red lentils, yellow lentils, English green peas, and frozen fava beans and edamame.
Yes, you can use other beans. The color may be different. Edama bean paste is called "zunda" in Japan. You can find the tutorial here : th-cam.com/video/x0e4G96V_LE/w-d-xo.html
I've never made it with bean flour, but we have something called "sarashi-an" It is powderee beans and we add sugar and water to make paste, so it may be the same.
Apologies for my late reply as I've been extremely busy with in person classes.
Just want to add you can't make anko with soy bean flour or soy beans as it does not have enough starch content.
Thank you Yuki for this great video! 🤗 I really enjoyed understanding why each step is needed instead of doing them for no particular reason! I've done Tsubu an yesterday and today Shiroan. I'd like to use them for Daifuku. Just one question, 100g of white bean + 100g of sugar gave me arpund 300g of Shiroan, instead of around 200g. Do you have any idea where this can come from ? I did try to squeeze hard into the cloth so I can't explain it. Thanks a lot if you answer and thanks anyway for the video!!
You may not have kneaded the beans enough so it might have more water content, but if the texture is not too soft, don't worry.
Should I measure out the sugar from the weight of the dried beans, or should I measure out the sugar from the weight of the 生あん?
Whichever is fine. I just use the dried beans version as the weight of the nama-an will differ on how much water you squeeze out. If you want to measure out the sugar from the nama-an, I usually use 60%, but this will depend on how sweet you want the an to be.
Thanks for the recipe how will it last on cake on the counter please
Depends on the room temperature and how much sugar you put in (sugar is like a preservative) but I would say one day to be on the safe side. Please keep in the refrigerator as soon as possible. Thanks for your comment.
The first time I did this, I got concerned because I had wrung out almost all the water and it didn't turn glossy
If you add sugar, it should get soft again and become glossy when you knead it.
Love your videos. Every time I practice making Shiroan, I watch this video. But this time, my shiroan came out very sticky. What happened?! The only difference I can think of is that the weather is very humid today. Does humidity affects the level of stickiness?
Thank you for watching my video. I don't think it is the humidity. Maybe you used different kind of beans (some beans are more stickier) or it will be more stickier if you did not soak the pureed beans. Also the amount of sugar may affect the stickiness.
@@SimplyOishiiChannel Ah ha! I think it was the amount of sugar I added this time - slightly more than usual. I’ll try it again with less sugar next time. Thanks for your reply!
Thank you so much for this video, can i use white kidney beans?
Thank you for watching. Yes, you can use white kidney beans as used in the tutorial.
Omg her name is yuki my anime dreams have come true because I always love this name it’s so beautiful
Thank you. I was made 2 time as your way but it is so sweet so can to reduce sugar, in this case, is it ok?
Yes, you can reduce the sugar, but it will not last long so please consume soon, or freeze it.
@@SimplyOishiiChannel Thank you
Maybe I squeezed too much. Using lima beans, after adding sugar, I cannot get the texture to become paste like. It's very crumbly. Like grits/mashed potatoes. It won't bubble, it just burns.
In that case you can add some water to make it into a paste. The sugar usually turns into liquid once you heat it, But you can add some water and make a syrup and add the nama-an (beans), or if you have already mixed sugar into the nama-an, you can add water afterwards.
Hi! Can this be done with light red kidney beans? I am trying it out right now and when I mash it, the skin of the beans cant be smashed. Not sure if it needs to be cooked more. Hope to hear from you :)
May I also know if this can be used for wagashi right away? Or should I freeze them for 5 days before I can? Hope to hear from you :))
@@Mxkndi Yes, you can make this with red kidney beans. You may need to cook longer than white kidney beans. You can use for wagashi right away. You don't need to freeze them.
How long do it take to soak the bean?
Will it take about 3-4 hours?
It depends on how old your beans are. You can soak for overnight and see if it has tripled in size.
Do we need to remove the skins of the beans at all?
It depends on the beans. I use white kidney beans so I don't peel the skin, and just strain. But if you are using beans that have a tough skin, you will need to peel them after boiling.
Never had shiro an before. Is it very different to koshi an?
The beans are different so it tastes different. White beans may taste more neutral than azuki beans. Please try the recipe!
Can I use powdered sugar instead? 😅
If it does not contain corn starch in it, I suppose you can, but i am guessing it woud lose the anko's gloss. I've never tried so I can't say for sure.
If I am using lima beans, when do I remove the skin? After cooking? Also, if I am making nerikiri, can I add the rice flour to the shiro-an when it is still warm in the pot or should I remove it and let it cool first? Thank you for sharing! You are a great teacher!
If you are using Lima beans, you can remove the skin after soaking. If you are making nerikiri, You don't have to cool it, but you should make a paste with the rice flour with water instead of adding the flour directly to the shiro an.
@@SimplyOishiiChannel thank you so much!
Is it ok to use tinted beans 🤷♀️
You mean, other beans with color? Yes, if it has a high starch conten. It will just be a colored beans like azuki bean paste. You cannot make anko with soy beans as it does not have much starch in it.
Do we need to peel off the bean’s skin?
It depends on what kinds of beans you are using. If the skin is hard, you will need to peel it off.
Can these be cook in electric high pressure cooker?
You can do the cooking part in a pressure cooker, after you rinse the beans after boiling.
do we have to put water when we're straining it
You don't, but it makes it easier to strain.
May I ask if is it possible to preserve it like the packed mochi theyre selling outside japan ?
Unfortunately, you can't preserve home made mochi as there is no added preservatives, but you can freeze mochi and defrost by microwaving it.
Cooked beans go bad quickly and make nasty things. Like hummus...
Can this be used for manju or should I use a different white bean paste recipe?
Yes, it's the same recipe for manju and other wagashi. Thank you for watching!
@@SimplyOishiiChannel thank you!
Thanks for your share. Can you tell me know the mesh of fine strainer, how mesh can be use, I know over 50 mesh, but 80 mesh or 100mesh is better?
I use 65 mesh any thing higher that would be hard to use, I think.
@@SimplyOishiiChannel thanks so much. Wish you are fine and continue have a lot of video for nerikiri🥰
Hi, i would like to ask a question about glutinous rice flour. I couldn’t find option by name shiratamako . Can I buy by name glutinous rice flour. brand name is mochi 🙏🏻
It is hard to get shiratamako outside of Japan. You can use mochiko (fine powder version) instead as both of them come from the same type of rice.
Can I use store bought white bean paste?
If you can buy the bean paste, that's great. This video is for people who have no access to pre-made bean paste, or would like to make them on their own.
Hi i jave question can you had matcha or something like mango pure to have a diferet color and flavor?
You can add matcha to the shiro-an to make matcha-an. If you add mango puree or anything that has some liquid you will have to heat it over the hob to thicken it.
@@SimplyOishiiChannel thank you so much
And after finish how to store it then?
As explained in the video 1 week in the fridge or 1 month in the freezer. Please see my video for more details.
@@SimplyOishiiChannel Thank you so much for helping me
I did everything you said and followed the recipe without skipping anything but ended up with something that crumbles instead of a paste..
Maybe too much sugar..? Is it posible to fix it?
@@Noirjk Sorry to hear that. I think you may have kneaded it too long. The paste will dry out even after you take off of the heat. You can save it by putting it back in the pot with some water to make it into a paste again. Take it off the heat while it is still soft. Don't leave it in the pot. Hope it works!
@@SimplyOishiiChannel I exactly did that, adding water and hoping it would somewhat fix it. It became a paste but for someone who never ate any type of bean paste I'm not sure if it tastes right. I hope it isn't too sweet, thank you both for the recipe and your helpful reply. You're the best!
@@Noirjk Great, you should be fine. If you think it's too sweet, you can use less sugar next time. Thank you for using my tutorial to make the shiro-an!
I do not understand why you keep rinse the paste, all nutrition washed out
can i work with canned white kidney beans? lol
Sure, you can use canned beans but be sure to rinse out the salt.
I need sugar free 🙏
Too much efforts 😔
You can do the easy method of using canned beans and puree in the blender. Just strain at least once.