My Nutella

One of my favorite condiments is red bean paste. Whether it's in a steamed or baked bun, a fried sesame ball, or simply on a slice of white bread, red bean paste takes me back to my childhood. I didn't have peanut butter and jelly sandwiches. I had red bean paste on Wonder bread.

My tastes are a more sophisticated now and I prefer these sesame flatbreads called shao bing, which are often served with warm soy milk and Chinese doughnuts (you-tiao) at breakfast. Freshly made is best, but these frozen ones aren't bad and they're easy: Just put them in the toaster.

Then split in half and spread some red bean paste on it. The sesame seeds add a warm nuttiness to the combination of sweet, mashed red beans on toasted bread. Great snack!

Comments

[Henry H Lo]

Do your shiao bing puff up in the oven when you make them (the homemade ones, not frozen). Mine don't and I don't know how to fix them.

[Jay Friedman]

Would love to know more about red bean paste, including your favorites. Is the can a recommendation?

[Jamala]

Wow I am such a fan of the bean paste in fried sesame balls, but this sounds like something quick and fun I can buy for myself as a homey snack. Love your blog!

[Faith Kramer]

Yes -- that's exactly how I feel about red bean paste -- I have the same affection for it I have for Nutella and dulce de leche.

(And on a really bad day marshmallow fluff)

[Tea]

Yay for red bean paste! Makes me so happy. I wrote about it recently on my site and was so happy to have people pipe up to say they loved it too. So many foreign residents, when I was living in Asia, hated the stuff.

Their loss!