Quick Answer
Chunky paste keeps whole beans and suits wheel cakes, dorayaki and buns; smooth paste is sieved for daifuku and wagashi; oil-fried dark paste (wu dou sha) is cooked with fat until glossy and firm, the classic filling for egg-yolk pastry and mooncakes. Homemade or opened paste keeps about 2–3 days chilled and 1–3 months frozen; low-sugar paste spoils faster.
Three red bean pastes compared
| Type | How it is made | Texture | Best for |
|---|---|---|---|
| Chunky paste (tsubuan) | Beans cooked soft with sugar, kept whole | Rustic, with beans | Wheel cakes, dorayaki, red bean buns |
| Smooth paste (koshian) | Cooked, sieved to remove skins, then sweetened | Fine and silky | Daifuku, yokan, wagashi, tangyuan |
| Oil-fried paste (wu dou sha) | Smooth paste stir-fried with fat and sugar | Dark, glossy, firm and easy to shape | Egg-yolk pastry, mooncakes, flaky pastries |
Sugar and fat ratios
Sugar affects not just sweetness but shelf life and firmness: less sugar means a softer paste that keeps poorly and may weep when wrapped. Fat makes oil-fried paste smooth and easy to shape for baked flaky pastries. When buying ready-made paste, ask for Brix, fat content and water activity.
How to store red bean paste
- Refrigerated: sealed with wrap on the surface, use within about 2–3 days.
- Frozen: flatten in single-use portions, about 1–3 months; stir after thawing.
- Factory paste: follow the label; after opening treat it like homemade.
Red beans in bubble tea
Drinks such as red bean milk and red bean slush usually use sweetened red beans or canned red beans, not pastry paste. You can source both from one supplier.
How Tang Sugar can help
Tang Sugar supplies red bean paste, oil-fried paste, mung bean paste and other fillings, can suggest sweetness and specs for each pastry, and ships them with other bakery ingredients.
Products in this article
All 10 Red Bean Paste & Fillings →
FAQ
What is the difference between smooth paste and oil-fried paste?
Oil-fried paste is smooth paste cooked again with fat and sugar; it is darker, glossier and firmer, ideal for egg-yolk pastry and mooncakes.
Can red bean paste be frozen?
Yes. Freeze sealed single-use portions for about 1–3 months and stir after thawing.
Why does red bean paste weep?
Usually too little sugar or fat, not cooked dry enough, or condensation after thawing.
What is red bean paste called in Japanese?
Anko; chunky paste is tsubuan and smooth paste is koshian.
Related Reading
Using Canned Red Bean and Mung Bean in Bubble Tea: Red Bean Milk, Eight-Treasure Ice and Bean Toppings
Pineapple Filling Guide: Pure Pineapple vs Winter Melon Pineapple Filling, Freezing, Storage and Factory Sourcing
Taro Paste Guide: How to Store It and What to Make, From Taro Balls and Taro Toast to Taro Boba MilkAlso see: Red bean paste & fillings (products)
