This sweetened bean paste is a staple of Asian desserts. It can be made ahead and refrigerated several days. Use it to make our Shiro-An Vanilla Ice Cream.

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Ingredients

Directions

  • Wash beans and drain. Place in a large saucepan, and add cold water to cover; let soak overnight. Or place beans in a medium stockpot, and add water to cover; place over medium heat, and bring to a boil; boil 2 minutes, then let stand 1 hour.

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  • Drain beans and return to stockpot. Add water to cover by 2 inches. Place over medium heat, and bring to a boil, then reduce to a simmer. Cook beans until tender, about 30 minutes. Strain.

  • Working in batches, puree the cooked beans in a food processor until smooth. Set aside.

  • Combine the water and sugar in the stockpot. Place over high heat, and bring to a boil; boil, stirring frequently, until sugar dissolves completely.

  • Reduce heat to medium, and add half the bean paste to the simmering syrup. Stir slowly to incorporate, and continue cooking until the mixture comes to a boil, stirring constantly. Then add remaining bean paste, and continue stirring until mixture is soft and creamy, 3 to 5 minutes more. Remove from heat, and strain bean paste through a coarse sieve.

  • Scoop the bean paste onto a rimmed baking sheet; let cool to room temperature before using in frosting.

Cook's Notes

Shiro-an can be refrigerated airtight for several days. Bring to room temperature before using.

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