I made this white bean paste out of sugar substitute for my mooncake this year. Compared to Japanese white bean paste which is super sweet, this white bean paste is only lightly sweetened. The reduced sugar amount will make the bean paste dry and crumbly so oil is needed to make up for the moisture loss. Oligo syrup is also added for the same reason. Oligo syrup is a type of syrup that doesn’t get absorbed and digested in the intestine so won’t cause a spike in the blood sugar level. Mine is a Korean brand and make sure there is the word “oligo” written on the bottle during purchase or else it it just regular corn syrup or cooking syrup. If you are unable to find it then a close substitute would be light corn syrup or glucose syrup, both of which help with moisture retention, but then your bean paste won’t be totally sugar-free.
這是今年製造天然代糖月餅的白豆沙餡料，相比起超甜的日式白豆沙，這個只是微甜的口味。減掉糖量會令豆沙餡變得又乾又散，因此炒餡時要加入適量的液體油保濕，而加入低聚糖漿也是基於同樣的道理。低聚糖不能被人體消化吸收，因此不會令血糖上升，EC使用的是韓國的牌子， 購買時要看到上面有“oligo”字樣才是低聚糖，否則只是一般的韓國粟膠或煮食用糖漿。最接近的替代品便是一般的粟膠，玉米糖漿或麥芽水飴，這些透明色的糖漿也同樣有保濕功效，不過加了的話白豆沙便不是完全無糖了。
For the choice of white beans, I’ve used both lima beans (butter beans) and white kidney beans. I personally like white kidney beans better as the bean paste is less crumbly, but both beans are light in flavor so the paste will be ready to take on any flavor that is added to it (check out my blog post, Coffee Salted Caramel White Bean Paste for a variation). And depending on the usage, you will need a bean paste of various consistency. As snow skin mooncakes or mochi filling, I would make a softer bean paste. If you are using this as filling for baked mooncakes, you will need to cook the bean paste longer to dry out more moisture. Otherwise, the mooncakes, especially the Cantonese mooncakes with thin crusts, will lose their shape or even burst easily during the baking process.
豆類方面，利馬豆(lima beans)和白腰豆/白雲豆(white kidney beans)兩種豆也可做豆沙餡，個人認為腰果形狀的白雲豆做的餡料質地較不易散開。兩種豆的味道都很清淡很容易加入其他材料配搭成各種口味(詳情可參考咖啡海鹽焦糖豆沙餡。炒餡時亦要按用途而製作不同軟硬度的餡料。一般來說，若是用作冰皮月餅或糯米糍的餡料，EC會將餡料炒得軟身一些。用作烘焙月餅的餡料的話，炒豆沙時則要炒得乾身和挺身一點。餡料水份過多質地過軟時月餅在烤烘中途不能保持形狀(尤其是皮薄的廣式月餅)，嚴重的話月餅甚至會爆裂。
Note that I’m providing the recipe in form of percentages rather than weight. You will need to weigh your unflavored bean paste in order to calculate the rest of the ingredients. Mine is only lightly sweetened so feel free to adjust the sweetness according to your own taste. Just keep in mind that less sugar = less moisture = dry and crumbly bean paste.
請注意今次的食譜配方以百分率而不是重量表達。豆沙煮好並脫水後首先要量重，然後再根據比率計算出餘下材料的份量。EC製作的白豆沙屬微甜口味，大家可按個人喜好自行調整甜度，只是要注意糖的份量跟豆沙的濕潤度有密切關係，糖越少豆沙的口感會越乾和鬆散。
For more sugar-free fillings, visit my other blog posts such as Sugar-Free Chinese Custard Filling, Sugar-Free Sweet Red Bean Paste and Sugar-Free Lotus Seed Paste.
若有興趣製作其他無糖餡料，請參考無糖奶黃餡、無糖廣式豆沙餡和無糖蓮蓉餡。
Sugar-Free White Bean Paste
無糖白豆沙餡
Ingredients
150g — white kidney beans
25% (weight of the bean paste) — erythritol/oligosaccharide blend sugar substitute (I used Swerve)
10% (weight of the bean paste) — Korean Oligo syrup
10 to 15% (weight of the bean paste) — grapeseed oil
A pinch of salt
材料
白雲豆 — 150克
赤藻醣醇/寡糖混合天然代糖(EC用Swerve) — 白豆沙重量的25%
韓國低聚糖漿 — 白豆沙重量的10%
葡萄籽油 — 白豆沙重量的10-15%
鹽 — 少許
Directions 做法
Rinse the dried beans then place in a pot. Add enough water to cover the beans. Bring water to a boil and simmer over medium heat for 2 to 3 minutes. Remove from heat. Pour beans over a strainer and rinse them under cold running water. Drain and place beans back into the pot, add water and repeat this cooking process two more times. Drain well then peel off and discard the skin of each bean. Rinse and drain the hulled beans again.
**This pre-cooking step serves to soften the skin quickly without the need of soaking overnight. It also helps to remove any impurities and bitter flavor from the beans.
把乾燥白雲豆洗凈後放進小鍋中，加進蓋過豆的水量，煮滾後中火煮兩至三分鐘後離火，把豆倒進大篩子內以冷水沖洗後瀝乾，放回小鍋中加水重複以上步驟多煮兩次，倒出瀝乾後把豆的外皮撕掉和丟棄，再次把白雲豆沖洗乾淨並瀝乾。
**這重覆洗煮的步驟可使白雲豆的外皮快速軟化而不用浸過夜，亦可去掉雜質、豆腥和澀味
Electric pressure cooker method: place drained beans in the inner pot of Instant Pot and fill with enough water so that the beans are covered by half an inch of water. Close the lid and turn the steam release handle to sealing position. Press the “bean” button once or press “manual/pressure cook” and adjust to cook at high pressure for 30 minutes. When the timer beeps, press “cancel” and let pressure release naturally (about 10 minutes). Carefully remove the lid.
Stove top method: place drained beans in a pot and add enough water to cover the beans. Bring to a boil then simmer over medium-low heat until beans are tender, about 1 hour. Check water level occasionally to make sure the beans are always covered in water. Skim off any foam that floats on top during the cooking process.
電子壓力鍋煮法：把瀝乾的白雲豆放入Instant Pot內鍋，注入蓋過豆約半寸的清水，關上鍋蓋把排氣閥調整到密封“sealing”位置，按”bean”鍵或按“manual/pressure cook” 鍵選擇高壓煮30分鐘，煮好後按“cancel”等待自然放壓(約10分鐘)，小心打開蓋子。
明火煮法： 把瀝乾的白雲豆放入鍋中加入蓋過豆的清水，煮滾後轉中小火煮大約一小時至豆身軟爛，中途要留意水量確保水份沒有煮乾，表面浮起的泡沫亦要撈走。
Drain beans and discard the liquid. Press the cooked beans through a sieve to make a smooth puree. Line a large bowl with two layers of cheesecloth and pour the puree inside. Wrap beans with cheesecloth and squeeze out excess liquid. Collect bean paste in a bowl and weigh the paste. Calculate the amount of ingredients needed using the above ratios.
把煮好的豆倒出瀝乾水分，將豆壓過篩成軟滑豆蓉，用兩層白棉布包裹後用手擰出水份，將已脫水的豆沙轉放在碗中並量重，依照上述的配方比例計算出餘下材料的份量。
Heat a tablespoon of oil in a non-stick pan or wok over medium-low heat. Add in the bean paste, salt, sugar substitute and syrup. 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 in two batches, adding more only after the oil gets absorbed.
不沾鑊中加一湯匙油燒熱，加入，白豆沙、鹽、天然代糖和低聚糖漿中小火拌匀並不斷翻炒，水份開始收乾時轉小火，餘下的油分兩次加入，繼續不斷翻炒，每次待油完全吸收後才加下一次。
Continue heating and stirring until the paste clumps together and no longer sticks to the side of the pan and the spatula. Remove from heat. Transfer to a bowl and press a plastic wrap directly over the surface of the bean paste to prevent drying out. Cool to room temperature before using.
**Firmer paste is needed if the paste is to be used as filling for baked mooncake
**Store bean paste in an air-tight container in the refrigerator and use within one week. For longer storage, double wrap in smaller quantities and store in a freezer bag in the freezer for up to 3 months and thaw before using
繼續翻炒至豆沙黏成一團不再黏鑊及鏟子後離火，轉放到大碗中以保鮮紙貼著豆沙表面蓋好防乾，放涼至室溫便可使用。
** 用作烘焙月餅內餡的豆沙餡須炒得挺身一些
**把豆沙放在密封盒中於雪櫃保存並於一星期內使用，或分成小份以兩層保鮮紙包好再放入密實袋放冰格冷凍儲存，保存期約三個月，使用前回溫即可。
Both white kidney beans (left) and lima or butter beans (right) are good for making white bean paste.
左邊是白腰豆/白芸豆/白鳳豆(white kidney beans)，右邊則是白利馬豆/白扁豆/棉豆(lima beans/butter beans)，網上有很多不同的名稱，但兩者都可製作白豆沙。
Korean Oligo syrup used in this recipe.
這次使用的韓國低聚糖漿。
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