Nerikiri Wagashi

Instructions

1. 1

   Soak the dried white beans in cold water overnight for at least 12 hours, then drain and rinse them thoroughly.

2. 2

   Place the soaked beans in a large pot and cover with fresh cold water by 5cm. Bring to a boil over high heat, then drain and rinse the beans to remove bitterness.

3. 3

   Return beans to the pot, cover again with fresh cold water, and simmer over medium-low heat for 60 to 90 minutes until the beans are completely soft and can be easily mashed between fingers.

4. 4

   Drain the cooked beans thoroughly and while still hot, press them through a fine mesh sieve or food mill into a large bowl to create a smooth paste, discarding any skins.

5. 5

   Transfer the sieved bean paste into a clean muslin cloth or cheesecloth and squeeze firmly to remove as much excess moisture as possible until the paste is dry and crumbly.

6. 6

   Place the dry bean paste into a wide, heavy-bottomed saucepan and add the granulated sugar. Cook over medium-low heat, stirring constantly with a wooden spatula, for 15 to 20 minutes until the mixture pulls away cleanly from the sides of the pan.

7. 7

   Prepare the gyuhi by mixing 2 tablespoons of glutinous rice flour with 2 tablespoons of water in a small microwave-safe bowl, microwaving on high for 30 seconds, stirring, then microwaving for another 20 seconds until translucent and stretchy.

8. 8

   Add the warm gyuhi to the white bean paste while it is still warm and knead thoroughly on a clean surface until the dough is smooth, pliable, and does not stick to your hands. This mixture is the base nerikiri dough.