White Beans Paste with Vegan Salted Caramel Sauce (海鹽焦糖白豆沙餡料)

White Beans Paste with Vegan Salted Caramel Sauce  (海鹽焦糖白豆沙餡料)

Like most beans, white varieties are typically very high in fiber. The beans are also a protein source, which can make them an attractive meat substitute for vegetarians or vegan. White bean varieties are typically also high in potassium, folate, vitamins C and B6, calcium, and iron.

But lots of complaints beans which is caused flatulence, when the body fails to break down all of the beans’ sugar molecules. Flatulence can be uncomfortable or embarrassing, but is not an inevitable part of enjoying beans. In many cases, simply rinsing the beans thoroughly — or soaking them a number of times, in the case of dried beans — can reduce the risk of gas-trapping by reducing some of the bean’s latent sugars. Using the freshest beans possible may also help. That information found it from the web.

Anyway, we won’t have beans every day, that’s what I do. I think it will be fine for me then.

Today, I like to prepare this white beans paste for our annual Mid-Autumn Festival, moon cake day! This is one of the biggest festivals in our Chinese community. Something a bit change from my old recipes, that is the vegan salted caramel sauce added in the paste. It gives the bean paste a bit more interesting, I think!  Wish me good luck!  :)

After cooking the beans, saute it with other ingredients. All the work nearly finished. Add the caramel sauce in the paste

White Beans Paste with Vegan Salted Caramel Sauce  (海鹽焦糖白豆沙餡料)

For the Bean paste Ingredient:         

  • 150g Dry white beans, (navy bean, haricot, pearl haricot bean, cannellini beans or white kidney beans will do)
  • 60g Unrefined light brown sugar
  • 3 tbsp Vegetable oil
  • 2 tbsp Cooked Glutinous rice flour
  • 30g Cooked glutinous rice flour for mixing with the bean paste

For the Salted Caramel Sauce Recipe, check in here.

Method: 

  1. Soak the dry beans in a large pot of water the night before. Peel away the shell to get rid of the roughness. Rinse again and set aside.
  2. Put the beans in a large saucepan with plenty water and bring it to the boil. Switch to low heat and continuous cooking until the beans are soft and tender.
  3. Keep checking the water in the pan. Maybe need to add water if it evaporates out.
  4. Blend the drained beans in a food processor until it turns to puree. Can add little bit water at a time if the beans are too thick to work.
  5. Pour oil in a non-stick wok over medium heat. Add bean puree in and keep stirring and folding. Then add half of the sugar and stir until the sugar is well incorporated. Add the remaining sugar and keep stirring. Turn to low heat and add the oil a tablespoon at a time, keep stirring and folding all the time until all the oil is well combined to the beans puree.
  6. Keep stirring until the bean paste thick enough to come off the wok. Fold in the cooked glutinous rice flour with the bean paste. Remove from heat and let it cool down.
  7. Now, corporate the prepared salted caramel sauce into the bean paste. Put 200g of the white beans paste in a large mixing bowl. Add 60g of the salted caramel sauce and half of the cooked glutinous rice flour (15g). Use a plastic spatula to fold in and mix. Then add the remaining rice flour and repeat the mixing until all the flour is well combined.
  8. Keep the bean paste to an airtight container and place in a fridge for the cake filling.

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