Red Bean Paste（红豆沙）

Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.

Red bean paste is graded according to its consistency. In Chinese cuisine, the most common types are:

Mashed: Azuki beans are boiled with sugar and mashed. The paste is smooth with bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or lightly mashed. Some unmashed beans can also be added back into the bean paste for additional texture. This is the most common and popular type of red bean paste eaten in Chinese confections. Can also be eaten on its own or in sweet soups.

Smooth: Azuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filtered, and squeezed dry using cheesecloth. Although, the dry paste can be directly sweetened and used, Oil, either vegetable oil or lard, is usually used to cook the dry paste and improve its texture and mouth feel. Smooth bean paste is mainly found as fillings for Chinese pastries.

In Japanese cuisine, the most common types are:

    Tsubuan (粒餡), whole red beans boiled with sugar but otherwise untreated

    Tsubushian (潰し餡), where the beans are mashed after boiling

    Koshian (漉し餡), which has been passed through a sieve to remove bean skins; the most common type

    Sarashian (晒し餡), which has been dried and reconstituted with water

In Japanese, a number of names are used to refer to red bean paste; these include an (餡?), anko (餡子?), and ogura (小倉?). Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed. Common alternatives include shiroan (白餡), made from white kidney beans, and kurian (栗餡), made from chestnuts.

Similarly, the Chinese term dou sha (豆沙), applies to red bean paste when used without qualifiers, although hongdou sha (紅豆沙) explicitly means "red bean paste."

Red bean paste is used in many Chinese foods, such as:

Red bean soup (紅豆湯/紅豆沙; pinyin: hóng dòu tāng / hóng dòu shā): Red bean paste with more water added to form a tong sui, or thick, sweet soup. Often cooked and eaten with tangyuan and lotus seeds. This is almost always a dessert.

Tangyuan (湯圓, pinyin: tāng yúan): Glutinous rice balls filled with sweet fillings such as red bean paste and boiled in plain or sweetened water.

Zongzi (粽子; pinyin: zòng zĭ): Glutinous rice and red bean paste wrapped with bamboo leaves and steamed or boiled. The glutinous rice used to make zongzi is usually specially prepared and appears yellow.

Mooncakes (月餅; yùe bíng）: A baked pastry consisting of thin dough surrounding a filling. The filling is traditionally made from various ingredients, including mashed lotus seeds, red bean paste, or other fillings. The texture of this filling is quite similar to straight red bean paste.

Baozi (豆沙包; pinyin: dòu shā bāo): Steamed leavened bread filled with a variety of savoury or sweet fillings.

Red bean cake (Chinese: 红豆糕; pinyin: hóng dòu gāo)

Red bean pancake

Also in many Japanese sweets：

Anmitsu, a dessert consisting of red bean paste, small cubes of agar jelly, and pieces of fruit served with syrup.

Anpan, a sweet bun filled with red bean paste.

Daifuku, a confection consisting of a small round rice cake stuffed with red bean paste.

Dango, a dumpling made from rice flour topped with red bean paste.

Dorayaki, a confection consisting of two small pancake-like patties made from castella wrapped around a filling of red bean paste.

Manjū, a steamed cake filled with red bean paste.

Oshiruko or Zenzai, azuki bean soup, commonly served with rice cake.

Taiyaki, a fish-shaped cake stuffed with red bean paste.

Yōkan, a thick jellied dessert made of red bean paste, agar, and sugar.

Korean snack foods and desserts, too:

Baram tteok

Bungeoppang

Chalboribbang, a type of small and sweet pancakes made from glutinous barley flour. It consists of two layers of pancake filled with red bean paste. It is translated as "glutinous barley bread" or "sticky barley bread" into English.

Hobbang

Gyeongju bread

Patbingsu

Patdanja (팥단자)

Patjuk, red bean soup, commonly eaten during the Winter Solstice festival

Pattteok (팥떡)

Patt sirutteok

Songpyeon, a variety of tteok (Korean rice cake) eaten in Hangawi (a harvest festival). Some variants of songpyeon are filled with patso.

Laura's recipes with Red Bean Paste:

Bread with Red Bean Paste