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sweet bean paste
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 ==
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.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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