Red Bean Paste

Was looking something up and came across this article. I always had this paste on radar but never tried it.

Anyone use this? Seems like you can just spread it on toast if you wanted to.

"An unassuming can of red bean paste has changed the way I think about homemade desserts. Perhaps not in a life-changing epiphany sense—the type you read about in breathless personal essay form. It’s simply a dependable way to turn the plainest of things into a dessert, like a lone slice of toast or cup of coconut milk.

The mushy maroon paste is used through East Asia in virtually every bakery and dessert shop, from mooncake fillings to shaved ice toppings to sweet porridge bases. I keep a can of it stocked in my own Brooklyn kitchen pantry all the time, ready for any dessert to be made on the fly. It’s like the Asian answer to Nutella. (But better—yes I’m going there). Its natural vegetal taste is similar to a cooked sweet potato, and gets a little help from added sugar. All in soft, mashed up form."







red beans paste article