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.
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.
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.
Sugar-Free White Bean Paste
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
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
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.
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。
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.
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.
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
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.
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