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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:
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Oiled sweet bean paste is mainly found as fillings for
Chinese pastries, while un-oiled sweet bean pastes can be used to make
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are usually boiled without sugar, mashed, and diluted into a
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445:. Foreword by Ken Hom. St. Martin's Press.
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359:Chinese pancake using dou sha ingredient
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26:For the novel by Dorian Sukegawa, see
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28:Sweet Bean Paste (novel)
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275:and dark red in colour
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482:East Asian cuisine
410:Making bean paste
278:White bean paste (
180:East Asian cuisine
459:978-0-312-24699-0
219:Japanese pastries
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132:Hanyu Pinyin
84:Hanyu Pinyin
273:azuki beans
241:azuki beans
487:Food paste
471:Categories
436:References
314:; used in
292:Black bean
286:navy beans
186:Production
52:White bean
374:songpyeon
208:mouthfeel
159:dau6 saa1
110:bean sand
98:dau6 saa1
425:Bean dip
419:See also
393:Sandwich
371:Filling
312:potatoes
304:powder (
215:tong sui
153:Jyutping
94:Jyutping
346:Gallery
302:soybean
138:dòu shā
88:dòu shā
61:Chinese
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412:flower
397:Nagoya
339:sesame
337:Black
323:Others
310:) and
247:flavor
196:slurry
377:with
341:paste
225:Types
192:beans
54:paste
455:ISBN
447:ISBN
204:lard
190:The
395:in
307:黑豆面
297:黑豆沙
281:白豆沙
268:紅豆沙
256:綠豆沙
236:油豆沙
202:or
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71:沙
68:豆
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