Red bean cake
From Infogalactic: the planetary knowledge core
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| Details | |
|---|---|
| Course served | Dessert |
| Type | Cake |
| Main ingredient(s) | Red bean paste |
| Red bean cake | |||||||||||
| Traditional Chinese | 紅豆蛋糕 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 红豆蛋糕 | ||||||||||
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| Alternative Chinese name | |||||||||||
| Traditional Chinese | 紅豆糕 | ||||||||||
| Simplified Chinese | 红豆糕 | ||||||||||
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Red bean cake is a type of Asian cake with a sweet red bean paste filling.[1] It is made primarily with azuki beans.
Japanese cuisine
Mizuyokan (Japan) is made without the outer shell of the beans, and instead of a paste, the mashed beans are mixed with gelatin, cooled for an extended period of time, and then cut into squares and served.
Cantonese cuisine
Cantonese-style red bean cake is made with hardened red bean paste that has been frozen. The cake is sweetened and sprinkled with sesames. It is generally tough to bite, and is served as a square block. Depending on the particular region within China, this may be seen as a year-round snack, or as a seasonal pastry consumed on certain traditional Chinese holidays.
See also
References
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