Answer:
Mashed: Azuki beans are boiled with sugar and mash. The paste is smooth beside bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or insubstantially mashed. Some unmashed beans can also be added spinal column into the bean paste for tally texture. This is the most common and popular type of red bean soft mass eaten contained by Chinese confections. Can also be eaten on its own or surrounded by sweet soups.
Smooth: Azuki beans are boiled without sugar, mash, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filter and squeezed dry using cheesecloth, and then finally sweetened. Oil surrounded by the form of either vegetable grease or lard is usually added to the relatively dry attach to improve its texture and mouth get the impression. Smooth bean paste is in the main found as fillings for Chinese pastries.