";s:4:"text";s:2305:" The sticky rice cake with red bean paste is one of my favorite desserts in local Chinese restaurants. Koshian is used in many traditional Japanese desserts which have a more sophisticated feel. It’s often used in Chinese, Korean and Japanese cooking, primarily in confections such as dango and dorayaki, and sometimes in soups (red bean soup called zenzai).. Types of Red Bean Paste 4 Sieve the red bean paste through a fine mesh strainer to remove skin; this will give you a fine and smooth red bean paste. The chunky red bean paste is called Tsubuan (粒あん) and the red bean paste with a fine smooth texture is Koshian (こしあん). Chunky or Fine Red Bean Paste. How to Make Red Bean Paste. If you’re familiar with Japanese sweets, red bean paste generally comes in two types of texture: chunky and fine. Red bean paste is traditional ingredient in many Asian desserts. 3 Slightly cool the cooked red bean and process using a blender until smooth. Red bean paste, called anko (餡子) in Japanese, is a sweet paste made of adzuki beans (red beans) and sugar that have cooked until the beans get mushy. 2 Drain the soaked red bean, add in 600ml water, bring to the boil, reduce to low heat and cook for 2 hours until bean soften. Red bean paste is a sweet paste made from red beans like adzuki beans, and it's a popular filling for many Japanese, Chinese, and Korean confections. What Is Red Bean Paste? But since both red bean paste and sticky rice are commonly used in Chinese desserts and pastries, to combine them into one treat makes perfect sense. This refined sugar-free version is super easy to make; all you need are some Adzuki beans, dates or sweetener of choice, and water.