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Red bean paste (traditional Chinese: 豆沙/紅豆沙; simplified Chinese: 豆沙/红豆沙; Japanese: あんこ or 小豆餡; Korean: 팥소) or red bean jam, [1] also called adzuki bean paste or anko (a Japanese word), [2] is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling ...
Patbap. Patbap (팥밥, [pʰat̚.p͈ap̚], lit. ' red bean rice ') is a bap (cooked grain dish) made with non-glutinous white short-grain rice and adzuki beans. [10] Patbap has been mentioned in the documents such as Joseon Mussangsinsik Yorijaebeop (Korean: 조선무쌍신식요리제법; Hanja: 朝鮮無雙新式料理製法), the early cookbook that compiled the information how to make the ...
It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed. [1] The filling can be made by husking adzuki beans (often the black variety), steaming and seasoning it with salt, and sieving it. [1] Sesame oil is brushed on each tteok to prevent it from sticking. [2]
Daifukumochi (大福餅), or daifuku (大福) (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans. Daifuku is often served with green tea. Daifuku (plain type) Daifuku comes in many varieties.
Sekihan (Japanese Azuki Beans and Rice) Sekihan features red Azuki beans for "a traditional dish served during New Year's, birth of baby, birthdays, festivals, weddings, or any kind of celebrations."
Azuki-bōtō (小豆ぼうとう, azuki bōtō) refers to red bean soup with hōtō noodles added instead of the traditional mochi or shiratama. Though red bean soup usually has a watery texture, azuki-bōtō consists of a thick, gluey stew, which is placed on the hōtō noodles and eaten like botamochi .
Hong dou tang, hong dou sha, or red bean soup is a sweet Chinese dessert made from azuki beans. [1] served in Mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as a tong sui, or sweet soup. It is often served cold during the summer, and hot in the winter.
The most common filling is red bean paste that is made from sweetened adzuki beans. Other common fillings may be custard, chocolate, cheese, or sweet potato. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside. Smaller, differently shaped versions called kingyoyaki (金魚焼き, lit.