Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.
Red bean paste is used in various Korean snack foods and desserts; including: Baram Dduk, BungEoPpang (붕어빵), HoTteok (호떡), PatBingSu (팥빙수), PatDanJa (팥단자), PatJuk (팥죽), PatTteok (팥떡)
Read more from Wikipedia…
- Use:
Dessert (Filling, For rice cakes), Porridge- Storage:
Once it’s opened, keep it in the refrigerator.- Types:
Smooth paste for: filling
Paste with red bean chunks for: PatGingSu, Porridge- Short Korean lesson: *^^*
Pat (팥)=Red Bean
AngGeum (앙금)=Paste
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on Saturday, December 20th, 2008 at 10:25 AM and is filed under Ingredients.
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Hi! I was wondering if you could explain how to make this. In your recipe for the desert you said you would make it but i can’t seem to find a recipe. I tried with one i found on the internet but it never worked.
Thanks!!
Hi Elainea,
Oh~~ I’m sorry that I didn’t post a recipe for it yet. I have so many things I want to post..just can’t do them quickly since I’m 8th month pregnant.. but seriously.. someday I will make it.. please understand it. thanks