Red bean paste

The red bean paste, also called Adzukibohnenpaste is a sweet, dark purple paste made from azuki beans, which is used in various Chinese, Korean or Japanese food, mostly for sweets. The paste is made ​​of first boiled and then mashed adzuki beans and usually sweetened during production with sugar or honey. Often the bean pods before sweetening are screened, resulting in a smoother and more homogeneous mass.

The paste comes from the Chinese Buddhist vegetarian cuisine. In China it is called Dousha (豆沙, Dousha ) or Hongdousha (红豆 沙, Hóngdòushā ), in Japan it is called An (馅), Anko (馅子) or Ogura (小 仓) and in Korea Pat ( 팥 ).

Depending on the fineness of the ground Anko has different classes.

Use

In China, the paste is used among other things for tangyuan, zongzi, moon cake, baozi and various cakes. Popular Japanese cakes with red bean paste include Anmitsu, Anpan, Daifuku, Dango, Dorayaki, Manju, Oshiruko, Taiyaki, Imagawayaki, uiro and Yokan. Also Crepe filled with it. In Korea, they found, for example in bungeoppang, Patbingsu, Patdanja, Pattteok and Patjuk application.