Sweet bean paste

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Not to be confused with sweet bean sauce. ‹See Tfd›
Sweet bean paste
Redbeanpastepancake.jpg
A pancake using dou sha ingredient
Chinese
Hanyu Pinyin dòu shā
Cantonese Jyutping dau6 saa1
Literal meaning bean sand

Sweet bean paste is a food ingredient used in several Asian cuisines. Within Chinese cuisine, it is primarily used as a filling for sweet desserts and Chinese pastry.

Production[edit]

The beans are usually boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husks. The resulting stock is then filtered and squeezed dry using cheesecloth, and then finally sweetened. Oil in the form of either vegetable oil or lard is usually added to the relatively dry paste to improve its texture and mouthfeel.

Oiled sweet bean paste is mainly found as fillings for Chinese pastries, while un-oiled sweet bean pastes can be used to make tong sui. Japanese pastries use primarily un-oiled sweet bean pastes.

Types[edit]

There are several types of sweet bean paste:

Others[edit]

There are a number of other pastes used in Chinese cuisine, primarily as fillings for dessert items. Although not made from beans, they share similar usage and are equally as popular. They are very similar in flavor and texture to sweet bean paste. These include:

See also[edit]

References[edit]