White Bean Paste
Makes about 3 cups
- 8oz navy beans
- ¼ cup sugar
- Pinch of salt (optional)
1. Soak navy beans in water overnight (about 8hrs).
2. Peel off the skin.
3. Pour the beans into a medium size pot and pour just enough cold water to cover them. Bring to a boil, drain off. Pour the same amount of water and the beans into the pot again and boil for about 2 hours until beans are easily crushed when pressed with fingers. Add more water as needed so water covers the beans completely throughout the process.
4. Press the beans through a strainer using a wooden spoon. Add water to the beans whenever the beans in the strainer seem dry to help push through the strainer.
5. Pour the mashed beans and sugar into a small saucepan over medium heat. As the sugar melts, things will become more liquidy. Stir constantly so that the bottom does not burn. Cook the paste until all liquid is reduced down and it holds its shape when you move it around with a wooden spoon. Remove from the heat. You can make anmitsu, daifuku, wagashi and substitute red bean paste any time using this paste! You can also freeze the paste up to 2-3 months in the freezer.