Step 1

Gather all the ingredients.

Step 2

In a large bowl, add the lima beans and rinse them under running water. Then soak them in plenty of water overnight (8 to 12 hours; require longer hours in winter).

Step 3

After 8-12 hours, you can easily remove the beans’ skin with your fingers. Discard the skin.

Step 4

Add the beans in the pot and pour cold water just enough to cover the beans. To properly cook the beans, you will use just enough water and don’t let the beans move around in the water.

Step 5

Bring it to a boil on medium heat. Let it boil for 2 minutes while foam starts to appear.

Step 6

Drain the water into the sieve. Quickly rinse the pot and put the beans back in the pot. Add cold water just enough to cover the beans.

Step 7

Cover with a lid (slightly ajar and let simmer on low heat until beans become tender, about 1.5 to 2 hours.

Step 8

Once in a while check the beans and skim off the foam on the surface. This helps to make the white paste even whiter. Add a bit more water if the water is not covering the beans. Make sure the amount of water is just enough to cover the beans.

Step 9

When you can easily crush the beans between two fingers, it’s done.

Step 10

Drain the liquid. You may want to save a little bit of cooking liquid for the next step.

Step 11

Transfer a small portion of drained beans to your fine-meshed strainer (this tool is also a flour sifter) over a large plate. Press the beans through the strainer using a wooden spatula. You will get a finer and smoother paste built up under the sieve/over the plate. If it’s too dry, put a tiny bit of cooking liquid on the beans before pressing. Alternatively, you can use a food processor to mash the beans. Add a little bit of cooking liquid if necessary.

Step 12

Put the paste in a clean saucepan. Add the sugar and salt and mix well to combine.

Step 13

Turn on the heat to medium low heat and let the sugar dissolve. The paste will become liquidy.

Step 14

Then let the moisture evaporate from the mixture on medium low heat until it becomes a smooth mold-able paste, roughly 15-20 minutes. Keep an eye on the paste all the time to make sure it doesn't burn. When you can draw a line on the bottom of the pan, it’s done. The paste will continue to evaporate as it cools down, remove from the heat and pot immediately.

Step 15

Transfer the white bean paste to a clean container with a lid. If you’re using it in a few days, refrigerate. Otherwise, divide the paste into a small portion and freeze them for up to 2-3 months.