Red bean paste 510g WU CHUNG
Red bean paste or red bean jam, also called adzuki bean paste, is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine.
In Chinese cuisine, the most common types are:
Mashed: Adzuki 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. It can also be eaten on its own or in sweet soups.
Smooth: Adzuki 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.
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