Black bean paste
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Black bean paste, commonly called in Mandarin as 豆沙 (Template:Zh) or 黑豆沙 (Template:Zh), and in Hokkien as 豆沙 (Template:Zh) or 烏豆沙 (Template:Zh), is a sweet bean paste often used as a filling in cakes such as mooncakes or 豆沙包 (Template:Zh) in many Chinese and Taiwanese cuisines.
Black bean paste is made from pulverized mung beans, combined with potassium chlorate, ferrous sulfate heptahydrate (Template:Zh), crystal (which in Indonesian is known as tawas hijau, or "green crystal"), or black food colouring.
Black bean paste is similar to the more well-known red bean paste. The recorded history of black bean paste goes as far back as the Ming Dynasty.
References
- Page Module:Citation/CS1/styles.css has no content.Hsiung, Deh-Ta (1999). The Chinese Kitchen. New York: St. Martin's Press. ISBN 0-312-24699-4.
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