Red bean paste

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Red bean paste

Alternative names	Red bean jam, adzuki bean paste, anko
Type	Sweet paste
Region or state	East Asia
Main ingredients	Red beans, sugar or honey
Cookbook: Red bean paste   Media: Red bean paste

Red bean paste (traditional Chinese: 豆沙/紅豆沙; simplified Chinese: 豆沙/红豆沙; Japanese: あんこ or 小豆餡; Korean: 팥소) or red bean jam,^[1] also called adzuki bean paste or anko (a Japanese word),^[2] is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste.^[3][4] It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous.