Sweet bean paste

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Sweet bean paste
Hanyu Pinyindòu shā
Jyutpingdau6 saa1
Literal meaningbean sand

Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries.


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 liquid 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.[citation needed]

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.[citation needed]


There are several types of sweet bean paste:


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 popular. They are very similar in flavor and texture to sweet bean paste. These include:


See also[edit]


  • Hsiung, Deh-Ta (2000). The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. Foreword by Ken Hom. St. Martin's Press. ISBN 0-312-24699-4. ISBN 978-0-312-24699-0.[1]