The resulting liquid is then filtered and squeezed dry using cheesecloth, and then finally sweetened.

[citation needed] Oiled sweet bean paste is mainly found as fillings for Chinese pastries, while un-oiled sweet bean pastes can be used to make tong sui.

Japanese pastries use primarily un-oiled sweet bean pastes.

Although not made from beans, they share similar usage and are equally popular.

They are very similar in flavor and texture to sweet bean paste.