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Black bean paste, commonly called inMandarin as豆沙 (pinyin:dòushā) or 黑豆沙 (pinyin:hēidòushā), and inHokkien as豆沙 (Pe̍h-ōe-jī:tāu-sa / tāu-se) or 烏豆沙 (Pe̍h-ōe-jī:o͘-tāu-sa / o͘-tāu-se), is asweet bean paste often used as a filling in cakes such asmooncakes or 豆沙包 (pinyin:dòushābāo) in manyChinese andTaiwanese cuisines.
Black bean paste is made from pulverizedmung beans, combined withpotassium chlorate,ferrous sulfate heptahydrate (皂礬;zàofán) crystal (which inIndonesian is known astawas hijau, or "green crystal"), or black food colouring.
Black bean paste is similar to the more well-knownred bean paste. Therecorded history of black bean paste goes as far back as theMing Dynasty.
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