Black bean paste

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Black bean paste, commonly called dòushā (Chinese: 豆沙) or hēidòushā (黑豆沙), is a sweet bean paste often used as a filling in cakes such as mooncakes or in many Chinese and Taiwanese cuisines.

Black bean paste is made from pulverized mung beans, combined with potassium chlorate, ferrous sulfate heptahydrate (皂礬; zaofan) crystal (which in Indonesia 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[]

• Hsiung, Deh-Ta (1999). The Chinese Kitchen. New York: St. Martin's Press. ISBN 0-312-24699-4.

See also[]

• Sweet bean paste
• Red bean paste
• Tangyuan
• zongzi

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