Wash white beans with water and let soak in water overnight. (The beans will triple in size!)

Add beans and enough water to cover them in a saucepan and boil over high heat. After the water comes to a boil, cook for 5 minutes on low heat.

Turn off the heat and cover the saucepan for 5 min.

Remove into a strainer, shell the beans and then soak again in fresh water.

Add beans and enough water to cover into the saucepan again and bring to a boil. After it comes to a boil, remove the bean residue from the water.

Decrease the heat and boil for 120 minutes.

Pass beans through a strainer and wash with water. Repeat this 3 times.

Pass the beans through a bleached cotton cloth and wring thoroughly.

Put the beans into a saucepan and add 160g sugar. Mix until well combined, then knead on medium heat with a wooden spatula for 5-10 minutes.

Let cool on a tray.

Add water to sweet rice flour little by little, mixing well with your hands.

Add this mixture to the white bean paste and knead on medium heat with a wooden spatula.

Turn off the heat and spread a thin layer of nerikiri into the saucepan to let it dry.

Transfer into different bowls for coloring!