Pan-Chinese — red bean paste has been used in Chinese confectionery for over 1,000 years; also fundamental to Japanese wagashi
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.
Sweet, earthy, subtly beany, smooth and rich — the universal sweet filling of Chinese pastry
{"Beans must be cooked until completely falling apart before any mashing","Sugar is added in stages — adding all at once causes the paste to crystallise","Lard or neutral oil creates the glossy smoothness — must be added gradually","Cook paste down until it holds a shape on a spatula without running"}
{"Smooth dou sha: pass through a fine sieve after cooking, then cook down with oil and sugar","Salted egg yolk paired with dou sha is the classic mooncake filling combination","Japanese anko is essentially the same product — East Asian dessert cultures share this tradition"}
{"Insufficient cooking time — beans not fully broken down","Adding sugar too early — crystallisation problems","Too-wet final paste — ruins any pastry or wrapper it's used in"}
Every Grain of Rice — Fuchsia Dunlop