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Before you jump to Shiro-an (Shiro Koshian) Smooth Sweetened White Bean Paste recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
A lot of us believe that comfort foods are not good for us and that we have to avoid them. Sometimes, if your comfort food is essentially candy or other junk foods, this can be true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to eat them. A number of foods honestly do improve your mood when you eat them. If you feel a little bit down and you need a happiness pick me up, try some of these.
Put together a trail mix out of seeds and/or nuts. Your mood can be elevated by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is possible because these foods are rich in magnesium which boosts serotonin production. Serotonin is the “feel good” chemical substance that directs your brain how you feel all the time. The more serotonin you have, the more pleasant you are going to feel. Not only that, nuts, specifically, are a fantastic protein food source.
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We hope you got insight from reading it, now let’s go back to shiro-an (shiro koshian) smooth sweetened white bean paste recipe. To cook shiro-an (shiro koshian) smooth sweetened white bean paste you only need 3 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Shiro-an (Shiro Koshian) Smooth Sweetened White Bean Paste:
- You need 500 grams Daifuku beans (white kidney beans)
- Prepare 400 grams Granulated sugar
- Use 1 pinch Salt
Steps to make Shiro-an (Shiro Koshian) Smooth Sweetened White Bean Paste:
- Soak the beans in about 3 times the amount of water for 1 to 2 nights. Change the water about twice a day.
- When the beans are no longer wrinkled, they have been soaked for long enough.
- Transfer the beans to a pot and add enough water to completely cover. Bring to a boil over high heat, then lower the temperature to medium and simmer for 5 minutes while skimming off the scum.
- Drain into a sieve. Soak the beans in water again so that they don't dry out, and take off the skins. If any of the beans have sprouts, remove them too.
- Once all the beans have been peeled, simmer in plenty of water until they are falling-apart tender. Bring to a boil over high heat first, then simmer over low heat, skimming off scum.
- When they have fallen apart, if there is only a little water in the pan, add more and heat through. That makes the beans easier to pass through a sieve.
- Scoop out a little at a time and pass the beans through a sieve. When everything has been processed, rinse out the pan.
- Take the sieved beans and squeeze them tightly in a clean kitchen towel. Return the squeezed out bean paste to the pot. Add sugar and set the heat to low.
- The sugar will melt and liquify. In about 20 minutes, the texture will change.
- Keep an eye on the pot so that it doesn't burn. Cook until it's a bit looser than you want it to be, and turn off the heat. Add salt just before you turn the heat off and mix.
- Transfer the bean paste to a storage container while it's still hot to prevent it from drying out, and smooth out the surface. It dries out easily.
- I also have a recipe for ichigo daifuku (strawberry mochi dumplings).. - - https://cookpad.com/us/recipes/168818-easy-microwave-recipe-strawberry-daifuku
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