Red Bean Paste – China Hydraulic Couplings – Machine Chinad Parts

Red Bean Paste – China Hydraulic Couplings – Machine Chinad Parts
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 (), whole red beans boiled with sugar but otherwise untreated
Tsubushian (), where the beans are mashed after boiling
Koshian (), which has been passed through a sieve to remove bean skins; the most common type
Sarashian (), 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 (?), anko (?), and ogura (?). 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 (), made from white kidney beans, and kurian (), made from chestnuts.
Similarly, the Chinese term dou sha (), applies to red bean paste when used without qualifiers, although hongdou sha () explicitly means “red bean paste.”
Chinese Mooncake
Daifuku filled with red bean paste
Japanese Anpan
Japanese Taiyaki
Red bean paste is used in many Chinese foods, such as:
Red bean soup (/; pinyin: hng du tng / hng du sh): 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 (, pinyin: tng yan): Glutinous rice balls filled with sweet fillings such as red bean paste and boiled in plain or sweetened water.
Zongzi (; pinyin: zng z): 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 (; ye bng: 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 (; pinyin: du sh bo): Steamed leavened bread filled with a variety of savoury or sweet fillings.
Red bean cake (Chinese: ; pinyin: hng du go)
Red bean pancake
Red bean paste is used 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.
Manj, 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.
Ykan, a thick jellied dessert made of red bean paste, agar, and sugar.
Making Gyeongju bread with red bean paste
Red bean paste is used in various Korean snack foods and desserts; including:
Baram tteok
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.
Gyeongju bread
Patdanja ()
Patjuk, red bean soup, commonly eaten during the Winter Solstice festival
Pattteok ()
Patt sirutteok
Songpyeon, a variety of tteok (Korean rice cake) eaten in Hangawi (a harvest festival). Some variants of songpyeon are filled with patso.
Cultural use
The Naruto character Anko Mitarashi is derived from Anko, meaning sweetened red bean paste and mitarashi dango.
The cartoon hero Anpanman is an anthropomorphic anpan bun filled with azuki bean paste.
In Natsume Sseki classic novel I Am a Cat, Prof. Sneeze is addicted to red bean jam, on which his wife blames both his dyspepsia and the family’s unaffordable food bills.
^ (2007-01-26) ” ” (Gyeongju traditional marketslocal specialties) (in Korean) Daegu Ilbo
^ Gyeongju Korea Tourism Organization
^ “( ) ” (in Korean). Seoul Sinmun. 2008-09-05. Retrieved 2009-09-19. 
^ “( ) ” (in Korean). Kookmin Ilbo. 2001-09-28. Retrieved 2009-09-19. 
See also
Wikibooks Cookbook has a recipe/module on
Red Bean Paste
Wikibooks Cookbook has a recipe/module on
Sweet bean paste
Azuki bean
Black bean paste
Categories: Chinese ingredients | Japanese ingredients | Korean ingredients | Wagashi | Legume dishes | WinterHidden categories: Articles containing traditional Chinese language text | Articles containing simplified Chinese language text | Articles containing Japanese language text | Articles containing Korean language text | Articles containing Chinese language text

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