There weren't any recipes for making proper shiro koshi-an without cutting corners on the Cookpad website yet.If the beans poke out of the water a bit in Step 3 they'll be OK, since you're just boiling them so that they peel easier.You can't make tsubu-an (chunky bean paste) with this method.Be sure to strain off the water properly in Step 9.Peeling the beans makes them easier to strain and makes the paste whiter. For 1 batch. Recipe by Natsu

My friend Makunouchi told me about inexpensive and convenient dried shiro-an powder, so I've been using it to make many kinds of an (bean paste). I tried making a milk-flavored paste with it, and it was delicious.If you reduce the paste too much and it become too stiff, add a little milk to loosen it up. If you prefer the paste to be sweeter, add more sugar to taste. If you prefer it to be less sweet, try reducing the condensed milk rather than the sugar. If you reduce the sugar the paste may become too stiff. Recipe by Pu-kosan

I had a lot of sweet onions. I wanted to eat something with a combination of my favorite cheese and some shiro-dashi, so I made this and it came out delicious.You can enjoy many types of variations with this whole onion.You can use mentsuyu or soy sauce, black pepper, or a sprinkle of consommé. The black pepper and delicious olive oil make this dish light. You can also top with bacon. Recipe by Yome chan to dede

I make ichigo daifuku a lot, but I live in the countryside, so it's hard to buy shiro-an. I tried making it in a microwave once, but I developed my own way, adjusting the sweetness to my taste.Passing the bean paste through a sieve will result in a very smooth texture.If you transfer the bean paste quickly to a storage container, cover the surface with paper towels and close the lid, the surface won't get too dry or get too wet because of the condensation.If the lid of the storage container won't close properly, cover with plastic wrap. For as much as you like. Recipe by sweet89

I love shiro-an. My mother-in-law taught me this quick and easy recipe for the New Year's feast. When I tried it, it was so delicious that I finished the whole batch in just a few seconds.Don't mash the beans too much if you want to keep a slightly chunky texture. For 1 serving. Recipe by Kazean

If you make your own anko, you can adjust the sweetness to your taste. It's also preservative-free, so I like it.There's no need to cook the beans for 1 to 2 hours. Just repeat the boil-simmer and cool steps, and you'll end up with tender and plump cooked beans. Use a pan with a thick bottom.If you use the same amount of sugar as the beans, the anko will be not that sweet. Please adjust the amount of sugar to taste. Recipe by umemodoki

All of a sudden, I thought "Couldn't I make this with things I already have in my pantry?"If you add too much food coloring, the color will just look tacky, so watch over it.*The first picture looks slightly muted, but it's a much softer pastel color. Two leaves seem to be about right. You can also try using store-bought chunky red bean paste or smooth bean paste. For about 110 g. Recipe by Makunouchi

I made this for people who live in countries where it's difficult to buy koshi-an.Check out my video! Recipe by decocookie

The rule in our house is to eat the first chestnuts of the season simply by boiling them.I turned the leftover chestnuts into paste.It's so fun to think what I'm going to make with the paste.There is little syrup, so be careful not to burn it on the bottom in Step 3.If you have a dried gardenia fruit to add yellow color, add one at the syrup making stage.If you puree the paste in a food processor, a few little lumps will remain. If that bothers you or you plan to use it for something like Mont Blanc, I recommend passing the paste through a strainer. For about 400 g of paste. Recipe by Makunouchi

My mother-in-law is great at making red bean paste.When you mash the red beans, it's easier to use a blender to blend half of them.If you blend everything in the blender, it will become smooth red bean paste. Recipe by Match

I created this recipe as a gluten and sugar-free dessert for my housemate's birthday and also wanted to experiment with rice flour.The rice dumplings will stick, so leave space in between when boiling and when serving. Recipe by mayurock

I had leftover adzuki beans from last year, so I created this recipe as a way to use them up. The secret ingredient makes it really good.If the adzuki beans in the tsubu-an are still hard after cooking (this probably won't happen), add 2 cups of water and the tsubu-an to the pressure cooker. Bring up the pressure and pressure cook for about 5 minutes (depending on how hard the beans were). Recipe by Momopanda