I made some bean paste with white kidney beans yesterday. White kidney beans taste pretty bland so the paste will be ready to take on any flavor that is added to it. I have a small bowl of leftover salted caramel sauce that I used for making cake before so I started experimenting with the flavor (read about my salted caramel mousse cake here). I gradually mixed in the ingredients according to my taste while keeping track of what I have added and here is what I have come up with. I will try to make some snow skin mooncakes with this filling along with some soft chocolate center next week. The filling smells so good…I’m pretty sure the mooncakes will be awesome!
Coffee Salted Caramel White Bean Paste
Makes about 290 g
For the Sweet White Bean Paste
150 g white kidney beans
70 g granulated sugar
3 Tbsp grapeseed oil
2 Tbsp cooked sweet rice flour
For the Salted Caramel Sauce
45 g granulated sugar
30 g water
75 g whipping cream
20 g unsalted butter, softened
1/3 tsp sea salt
For the Coffee Salted Caramel White Bean Paste
200 g sweet white bean paste
60 g salted caramel sauce
1 tsp instant espresso powder
30 g cooked sweet rice flour
For the Sweet White Bean Paste 白豆沙
**the picture below was a double batch 圖片是雙倍份量**
Rinse the beans then soak in water for four hours or overnight until the skin is softened. Drain well then remove the skin of each bean. Rinse again.
Place beans in a pot. Fill pot with enough water to cover the beans. Bring water to a boil then simmer over medium-low heat until the beans are very tender, adding more water as needed (mine were cooked with a rice cooker). Drain while reserving the cooking liquid.
With an immersion blender, blender or food processor, pulse softened beans until smooth and creamy. If the mixture is too thick, adding a little bit of the reserved cooking liquid would help. Add liquid only as necessary since too much liquid will make the puree too thin which results in longer drying process.
Heat a tablespoon of oil in a non-stick wok over medium heat. Add in the pureed bean and stir with a spatula until combined. Add sugar and cook with constant stirring until the paste gets thickened. Reduce to low heat and stir in the remaining oil in two batches, adding more only after the oil gets absorbed.
Continue cooking and stirring until the paste clumps together and no longer sticks to the side of the wok and the spatula. Stir in the flour then remove from heat. Set aside to cool.
For the Salted Caramel Sauce 海鹽焦糖醬
In a saucepan, combine sugar and water and mix well. Set over medium heat until the mixture starts to boil. Reduce to low heat then cover the pot and simmer for five minutes. The steam created will wash down the sugar crystals clinging to the wall of the pot and prevent crystallization. Remove lid and continue to simmer until the sugar turns dark amber (an instant thermometer should register between 325 and 350℉/160 and 175°C). Remove from heat. While the sugar is boiling, heat cream in another pot to almost a boil and keep warm.
Add in the softened butter and mix well. (the mixture will bubble up immediately so be extra careful not to burn yourself). Then gradually add in the hot cream and whisk until smooth. Stir in the salt.
Return pan over low heat and cook with constant stirring until the mixture comes to a boil again. Remove from heat then transfer the caramel sauce into a bowl and let cool.
For the Coffee Salted Caramel White Bean Paste 咖啡海鹽焦糖豆沙餡
In a large bowl combine sweet white bean paste, salted caramel sauce, coffee powder and half of the flour. Mix with a spatula until combined. Gradually stir in the remaining flour until the desired consistency is reached. The more the flour is added, the stiffer the paste will be. The paste can be stored in an air-tight container and kept in the fridge for one week.
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