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1
Use a pan that doesn't easily burn.
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2
Put the ingredients in the pan, and warm it up until the sugar has dissolved while mixing.
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3
Make sure to not let it come to a boil.
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4
Turn the heat off, add the dried shiro-an powder, and mix well to dissolve.
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5
The powder forms clumps easily so be sure to mash them.
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6
Turn the heat on to a low setting, and stir and knead the paste until it reaches your desired consistency.
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7
It burns easily, so keep stirring consistency and work fast.
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8
The paste will keep stiffening up with residual heat, so take the pan off the heat as soon as you're done.
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9
The paste will also become stiffer when it cools, so stop cooking it when it's a bit more liquid than you want.
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10
Cover the paste with plastic wrap so that it doesn't dry out.
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11
You can adjust the consistency depending on what you are going to use the paste for, but it tastes best when it's soft and creamy.
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12
When the paste falls slowly from a spoon when scooped up as shown here, it was delicious spread on toast.
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13
This is a bonus but...
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14
I wanted to make it really milky flavored, so I tried using just condensed milk to sweeten the paste.
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15
The next day the paste was like very hard clay!
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16
Next, I tried adding sweetness with white chocolate and condensed milk.
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17
The paste became very soft, but the sweetness was cloying...
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18
This time I tried adding condensed milk and sugar in equal amounts.
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19
The texture was moist and creamy and really nice!
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20
The moisture retaining powers of sugar are awesome!
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21
But!
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22
It was too sweet...
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23
So, I took the middle road and used the amounts listed in this recipe, and it was just right.
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24
You do need sugar, even if it's a small amount.
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25
It was a learning experience!
