This wagashi recipe makes incredibly easy and beautiful Japanese nerikiri. Featuring homemade shiro-an(white bean paste) and sweet rice flour, this authentic wagashi recipe is sure to please and impress!
Add the soaked lima beans into a large pot, then add enough water to barely cover the beans. Simmer for 1.5 to 2 hours, or until beans are soft (you can also cook it in a pressure cooker, like this Instant Pot, for 15-20 minutes)
Once done, drain the water and blend the tender lima beans in a food processor.
Working in batches, transfer a portion of the bean puree to a fine-meshed strainer. Using a spatula or spoon, press the beans through the strainer to produce a smooth white bean paste.
Into a medium saucepan, add in sugar, salt, and the white bean paste. Cook on medium-low heat, and stir until sugar is dissolved and mixture becomes a moldable paste, about 15-20 minutes.
Turn off the heat, then transfer the shiro-an into a large plate or container.
Add in the shiro-an (white bean paste). Continue to mix until a tacky, moldable dough forms.
Turn off heat, then transfer nerikiri to a plate or baking sheet to cool.
Once cool, split the "dough" and place in different bowls/containers to color with food dye.
Shape the nerikiri wagashi in different forms. ENJOY!
Keyword dairy-free, Gluten-Free, japanese dessert, japanese recipes, lima beans, mochiko, nerikiri, plant-based snack, sweet rice flour, vegan candy, wagashi recipe, what to do with rice flour, white bean paste