I have been making mooncake fillings these couple of days (read about my sugar-free lotus seed paste here and coffee salted caramel white bean paste here). I’m sharing with you today how I made my red bean paste. This is a modified version of the red bean paste I used for my snowskin mooncakes last year. My secret ingredients are maltose and red bean powder, both of which made the red bean paste more flavorful. My red bean powder is a Taiwanese brand. It consists of pure red bean in a powdered form with no additives. If this is not available then cooked sweet rice flour may be substituted.
EC這幾天都忙着製作月餅餡(有關無糖蓮蓉餡可到這裏，咖啡海鹽焦糖餡可到這裏)。今天會分享紅豆餡做法，這與去年冰皮月餅的紅豆餡做法相約，EC在配方加入麥芽糖及紅豆粉增添香味。EC選用了台灣製造的無添加純紅豆粉，沒有可用糕粉(即炒或蒸熟的糯米粉)代替。
Another thing worth mentioning is about the amount of oil used. Being health-conscious, I attempted to add only a small amount of oil in my red bean paste last year. Sadly, that didn’t work out for me as the paste was so dry and crumbly! Then I realized (after several failures) that the smooth mouthfeel of the paste was determined by the amount of oil used. I simply had to accept the fact that red bean paste with a smooth and creamy texture would not be too healthy… My temporary solution was to make mini-sized mooncakes so the oil intake would be limited. Read about my blog post Red Bean Mooncakes here.
此外，EC覺得值得一提的是油的使用量。EC一向都注重健康，因此去年嘗試只用很少油來炒紅豆餡。可是油份不足的餡料原來是乾巴巴不好吃的，質地更是很鬆散不能搓成糰。錯了幾次後EC才領悟到豆沙餡要油份充足才有幼滑細膩的口感。雖然比較不健康，但EC也就唯有接受現實炒餡時多加些油…暫時解決方法就是給月餅做成迷你型(廣式豆沙月餅食譜可到這裡)，這樣就不會一下子吃進太多油了。
Sweet Red Bean Paste
紅豆沙餡
Makes about 550 g
成品約550克
Ingredients
200 g red beans (I used organic red beans)
80 g demerara sugar
2 Tbsp maltose
4 to 6 Tbsp grapeseed oil (4 Tbsp is the minimum or else the texture will be dry and crumbly)
2 Tbsp red bean powder (may be replaced with cooked sweet rice flour)
材料
紅豆 200克 (EC用有機紅豆)
原蔗糖 80克
麥芽糖 2湯匙
葡萄籽油 4至6湯匙 (不要少過4湯匙，否則豆沙會很乾)
純紅豆粉 2湯匙(可用糕粉代替)
Directions 做法
Rinse red beans and soak them in water for 3 hours to overnight. Discard any beans that float on top. Drain well then place them in a pot. Fill pot with enough water to cover the beans. Bring water to a boil then simmer over medium heat for 5 minutes to remove any impurities and bitter flavor. Drain well.
紅豆洗淨浸水三小時至過夜，將浮面的紅豆丢掉，瀝乾水後倒進小鍋，加入蓋過紅豆的水煮滚，中火煮五分鐘去除紅豆的雜質及苦澀味，瀝乾。
Return drained beans to the pot. Add enough water to cover the beans. Bring water to a boil. Reduce to low heat then simmer for about one hour or until the beans are soft and tender. Pay attention to the water level and add more water if needed. Pour water out of the pan while reserving the cooking liquid. Stir in the sugar and maltose. When the sugar is dissolved the beans will become liquidy again. Remove from heat.
將紅豆洗淨重新倒回鍋中，注入蓋過紅豆的水，大火煮滚後轉小火燜煮1小時或至紅豆軟爛(有需要時要加水)，倒掉並留起煮紅豆的水，把糖和麥芽糖加入紅豆中拌勻，糖溶化時紅豆會再次變得水水的。
With an immersion blender, blender or food processor, pulse softened red 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.
用手提攪拌棒、攪拌機或食物處理器把煮軟的紅豆打成泥，若紅豆太杰可加少許煮豆的水同打，水不要放太多，否則炒豆沙時會很費力費時。
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. Cook with constant stirring until the paste gets thickened. Reduce to low heat and stir in the remaining oil a tablespoon a time, adding more only after the oil gets incorporated.
不沾鑊中加一湯匙油燒熱，加入紅豆泥中火翻炒，水份開始收乾時轉小火，餘下的油逐湯匙加入，繼續不斷翻炒，每次待油完全吸收後才加下一次。
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 red bean powder or flour then remove from heat. Cool completely before use. The paste can be stored in an air-tight container and kept in the fridge for two weeks.
繼續翻炒至紅豆黏成一團不再黏鑊及鏟子，加入紅豆粉或糕粉炒匀便可離火，放涼後即可使用，紅豆餡可放在密封盒中於雪櫃保存兩星期。
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