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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 ...
Plus, just one teaspoon of this syrupy paste is equivalent in taste to one vanilla bean. You can use it in any recipe that calls for vanilla essence or extract, substituting it in the same quantities.
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In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
Oil bean paste (油豆沙) – made from adzuki beans; dark brown or black in colour from the addition of sugar and animal fat or vegetable oil, and further cooking; sometimes also includes Sweet Osmanthus flavor; Mung bean paste (綠豆沙) – made from mung beans and dull reddish purple in colour; Red bean paste (紅豆沙) – made from ...
Plus, just one teaspoon of this syrupy paste is equivalent in taste to one vanilla bean. You can use it in any recipe that calls for vanilla essence or extract, substituting it in the same quantities.
Anko dango (あんこ団子) is commonly covered with sweetened red bean paste; ingredients other than azuki are used on rare occasions. Other toppings for anko include zunda made from edamame paste and kurumi paste. Cha dango (茶団子) is green tea (matcha) flavored dango. [3]
Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5] Hummus – made from chickpeas with the addition of tahini , olive oil , lemon juice, salt and garlic [ 6 ]