Anyone cooked with red bean paste

[3htohn]

and what it tastes like?

Энтони.

[oxy60]

Give us little hint. Is it a commercial product? Which company? How did you learn about it? Does the bean look red at the time of harvest or is the red color the result of preparation? How big is the bean?

[3htohn]

Give us little hint. Is it a commercial product? Which company? How did you learn about it? Does the bean look red at the time of harvest or is the red color the result of preparation? How big is the bean?

https://en.wikipedia.org/wiki/Red_bean_paste

I've heard it can be quite bland... I almost never use sugar in my cooking but if I do, never more than a quart of a cup.

Энтони.

[oxy60]

Now I know, but cant imagine how it might fit in.

What was your plan and how does this relate to you?

[3htohn]

but cant imagine how it might fit in.

Fit in the bun you mean? I guess one would knead some dough then insert the paste in the bun just before it's placed in the oven.

What was your plan

To either try a specific recipe with this type of paste or at the very least, combine it with some ice cream.

and how does this relate to you?

I need to keep my sugar intake to a minimum.

Энтони.

[oxy60]

Thanks for your detailed answer.

Since the paste is derived from beans then doesn't it count at a carbohydrate which will become sugar in your body?

[keyboardclass]

I also don't eat pulses.

[3htohn]

Since the paste is derived from beans then doesn't it count at a carbohydrate which will become sugar in your body?

Yes you are correct, carbohydrated food stuffs do turn into sugar... eventually. I find however it does happen at a very slow rate so this I can cope with quite easily. But what I avoid is the instant that sugar hit that, for example, sugary soft drinks do.

But since my post, I have actually spoken to one of my work colleagues (she of Chinese origin), today actually, who makes this stuff (in cakes & buns) and she adds 1&1/2 cups of sugar for every cup of beans (to make the paste) but that's miles, miles, miles too much for me. But she did say she likes things sweet but you (meaning me) would easily get away with 1/2 cup or even a 1/4 for every 3/4 cup of beans. But apparently, if no sugar was added it would be like eating porridge made of cardboard.

So with this in mind, I cannot wait till the weekend to make this stuff. But it's a pain in the a... having to worry about sugar levels all the time, that's life I guess.

Энтони.

[oxy60]

Here in the USA it is very difficult to get the sugar out, totally. I found my sugar level up a little and was lucky to bring it down using sugar substitutes in my coffee, etc. I check the labels very carefully and choose my prepared foods based on low (or no) sugar content. In general I try to cook from scratch without getting crazy and baking my own bread. So far it's working.

I frankly don't know what people do here who really need to be virtually sugar free. When I travel in Southern Europe it is a bit easier because the baker will tell me what is in the bread and often they have a sugar free bread.

Good luck, hope the experiment works out.

[gaest]

So with this in mind, I cannot wait till the weekend to make this stuff. But it's a pain in the a... having to worry about sugar levels all the time, that's life I guess.

Энтони.

So how did your experiment go (many long, long months ago)? 

I personally love the stuff, although it usually has plenty of sugar in it.  I prefer it as a dessert, such as wrapped in mochi, rather than in a bun.  But either way it's delicious.