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 Cream.Read More + Read Less Yields: 1 cup Ingredients 1/2 lb. dried white navy beans 1/4 c. water 1/2 c. granulated sugar 6 tbsp. granulated sugar 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.
- 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, purée 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.
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.