Kurimanju
Kurimanju is a traditional Japanese sweet made from mashed lima beans, offering a subtly sweet and earthy flavor perfect for those who enjoy unique, plant-based desserts.
Ingredients
Instructions
- Soak lima beans overnight in water.
- Cook beans slowly until the skin comes off.
- Mash beans until soft (like mashed potatoes) in a strainer, placing a pan under the strainer to catch the bean pulp and water.
- Run faucet water through the strainer to help wash pulp down.
- Strain beans until only skins are left in the strainer.
- Throw away the skins.
Tips & Substitutions
For a smoother texture, ensure that the lima beans are well cooked before mashing. If you find the mixture too thick, you can add a little water or a splash of plant-based milk to achieve your desired consistency. Additionally, if you’re looking for a twist, try adding a pinch of cinnamon or nutmeg to enhance the flavor profile. This recipe is also a great base for vegan recipes.
Serving Suggestions
Kurimanju can be served as a sweet dessert or snack, and it pairs beautifully with Banana Punch For A Bunch for a refreshing drink. Consider adding a dollop of coconut cream on top for extra richness. It also complements savory dishes like Spanish Style Chicken With Yellow Rice, creating a delightful balance of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the mashed beans in a saucepan over low heat, stirring frequently to prevent sticking. You may want to add a splash of water or plant-based milk to loosen the mixture if it has thickened during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Kurimanju contains roughly 165 calories, with 6g protein, 36g carbohydrates, and 1g fat. It is an excellent source of vitamin C (47% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned lima beans instead of dried?
Yes, you can use canned lima beans for convenience. Just rinse and drain them well before mashing. However, the texture may differ slightly, so adjust your cooking time accordingly to achieve a smooth consistency.
How can I make this recipe sweeter?
If you prefer a sweeter flavor, you can increase the sugar to 2 cups or add a splash of vanilla extract to the mixture. Taste as you go to ensure the sweetness level meets your preference.
What other beans can I use for this recipe?
While lima beans are traditional, you can experiment with other beans like pinto or black beans for a different flavor. Keep in mind that cooking times may vary, so adjust accordingly to achieve the desired texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).