Red Bean Paste (Dou Sha) Production
I
Origin
Pan-Chinese — red bean paste has been used in Chinese confectionery for over 1,000 years; also fundamental to Japanese wagashi
II
Description
Dou sha (red bean paste): the foundational sweet filling of Chinese pastry, dim sum desserts, and festival foods. Adzuki beans simmered until soft, then mashed and cooked with oil and sugar until a smooth, glossy paste forms. Smooth (xi sha) or coarse (cu sha) paste serve different applications. The cooking-down stage is critical — insufficient cooking leaves a wet paste that makes wrappers soggy.
III
The Thread
—Japanese anko (red bean paste — essentially identical)
—Korean pat (sweet red bean paste)
—French pâte de haricots rouges (red bean paste)
IV
Flavour Context
Sweet, earthy, subtly beany, smooth and rich — the universal sweet filling of Chinese pastry
Pillars V — VII
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