Talk:Red bean cake

Contradictory Statements

Mizuyokan (Japan) is made without the outer shell of steamed dough,
and instead of a paste, the mashed beans are mixed with gelatin, cooled
for an extended period of time, and then cut into squares and served.
Generally the cake is made by forming balls of dough and filling them
with red bean paste, and then steaming the balls in a steamer or rice cooker.

These two sentences seem to be in direct conflict. Is there more than one type of Japanese Red Bean Cake? B2xiao (talk) 22:49, 31 March 2008 (UTC)

more on japanese red bean cakes

http://en.wikipedia.org/wiki/Uiro http://en.wikipedia.org/wiki/Taiyaki http://en.wikipedia.org/wiki/Dorayaki http://en.wikipedia.org/wiki/Anpan http://en.wikipedia.org/wiki/Daifuku

These are all forms of japanese red bean cakes documented in wiki. I suggest at least adding links to the red bean paste section. http://en.wikipedia.org/wiki/Red_bean_paste Mizuyokan is has no dough, it is a form of jellied red bean cake. Mizuyokan is regular yokan with more water (as the name indicates). http://en.wikipedia.org/wiki/Yokan. Possibly the person who wrote the dough sentence was referring to another kind of bean cake, possibly it is a relic of a previous edit... I'm deleting it —Preceding unsigned comment added by 80.236.114.25 (talk) 15:47, 28 April 2008 (UTC)

Ambiguous article

"Red bean cake" as used in English is an umbrella term for any kind of pastry made with red bean paste. There are wildly different examples such as mooncake, baozi (buns), or even daifuku mochi. However, the type of chilled dessert currently depicted in the article seems among the least common forms (technically doesn't even seem to be cake). I suggest that this article redirect to red bean paste to better direct the reader to appropriate topic pages. Ham Pastrami (talk) 18:37, 7 February 2013 (UTC)