Adzuki Beans (Red Beans)
ホクホクで粒が残る！台湾のかき氷と車輪餅を支配する「赤い宝石」
Description
The same as Japanese adzuki beans, but in Taiwan, they are sweet-simmered 'retaining firm individual grains', mountain-heaped on shaved ice, or eaten daily as a warm soup (Oshiruko).
Classification: For Everyone,Grains,Absolute Red Bean of Taiwan Sweets
Shops selling Adzuki Beans (Red Beans)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Adzuki beans
- Sugar(or Brown sugar)
Instructions
- [Prep/Usage]
- [Boiling (Lifeblood)] Boil washed Hong Dou in plenty of water. Unlike Japanese 'Koshi-an (smooth paste)', Taiwan's absolute insistence is making 'fluffy whole-grain paste (Mi Hong Dou)' retaining full bean shapes. Simmer slowly on low so skins don't break, adding sugar (or brown sugar) at the end to infuse flavor.
- [Shaved Ice (Hong Dou Niunai Bing)] Taiwan's summer royal road: heavily mountain-heap these whole-grain red beans on fluffy ice, pouring massive condensed milk (Niunai) over it.
- [Hong Dou Bing (Wheel Cake)] Bake Taiwanese Imagawayaki (Wheel Cake) stuffed to overflowing with red bean filling.
Learn more Substitutes, pairings, tips
Key spices
Rich adzuki aroma and brown sugar flavor
Substitutes at Japanese supermarkets
Japanese store-bought canned boiled adzuki (can be used identically)
Pairing
Shaved ice, Condensed milk, Douhua, Wheel Cake (Imagawayaki)
Trivia
[For Everyone] Exactly the same ingredient as Japan, but in Taiwan, it's a star topping for 'sweet ingredients' alongside boba and peanuts. Specifically, Hong Dou from Wandan, Pingtung (south) has large grains and strong aroma; an absolute brand where Taiwanese sweet shops eagerly boast 'Using Wandan Red Beans' on signs.
Eating tips & etiquette
[Unique Eating] On a cold winter night, sink massive chewy 'Tangyuan (rice balls)' or 'Yu Yuan (taro balls)' into warm 'Hong Dou Tang (Taiwanese Oshiruko)', huffing and puffing while eating!
Allergen
None