Both are fine, both oily bean paste and water bean paste can be made. The water bean paste will have a more refreshing taste, soft and delicate, and the oil-free water bean paste will be used in ordinary steamed buns and rice dumplings. The taste of fried bean paste is dense, and its ductility and shelf life are stronger than that of water bean paste. Products such as moon cakes and egg yolk cakes that require shaping will use more fried bean paste.

Generally, red bean paste bread, water bean paste and oil bean paste can be made successfully. It depends on personal taste which one is more preferred.