Some unmashed beans can also be added back into the bean paste for additional texture. Depending on the intended texture, the beans can be vigorously or lightly mashed. The paste is smooth with bits of broken beans and bean husk. In Chinese cuisine, the most common types are: Mashed Adzuki beans are boiled with sugar and mashed. Red bean paste is graded according to its consistency, sweetness, and color. Geopi ( 거피, "hulled, skinned, peeled, shelled, etc.") attached to pat makes geopipat ( 거피팥), the dehulled red beans and the white paste made of geopipat is called geopipat-so ( 거피팥소). Dan ( 단, "sweet") attached to patso makes danpat-so ( 단팥소), the sweetened red bean paste, which is often called danpat ( 단팥 "sweet pat"). As so ( 소) means "filling", the word patso ( 팥소) means " pat filling", with unsweetened dark-red paste as its prototype. Kong ("beans") without qualifiers usually means soybeans. angularis") contrasts with kong ( 콩, "bean"), rather than being considered a type of it. Similarly, the Chinese term dòushā ( 豆沙), applies to red bean paste when used without qualifiers, although hóngdòushā ( 紅豆沙) explicitly means "red bean paste." Other common forms of an include shiroan ( 白餡, "white bean paste"), made from navy or other white beans, green beans and kurian ( 栗餡), made from chestnuts. Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while azukian ( 小豆餡) refers specifically to the paste made with red beans. In Japanese, a number of names are used to refer to red bean paste these include an ( 餡), anko ( 餡子) and ogura ( 小倉). 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. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. The color of the paste is usually dark red, which comes from the husk of the beans. At this stage, the paste can be sweetened or left as it is. The paste is prepared by boiling the beans, then mashing or grinding them. 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, also called adzuki bean paste or anko (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine.
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