Bean Paste Snowy Mooncakes

Name: Bean Paste Snowy Mooncakes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Glutinous rice flour; 20g Sticky rice; 35g starch; 50g Sugar; 180g milk; 25g Corn oil; 400g Homemade Mung Bean Paste

by Dream peach

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

There are two kinds of moon cakes that must be made every Mid-Autumn Festival, one is Cantonese moon cake and the other is snowy moon cake. Today, I will make snowy mooncakes. The filling is mung bean paste with less oil and sugar. Healthy and delicious. The ratio of making snowy mooncakes is: the skin and the filling are 3:7"

Ingredients

Bean Paste Snowy Mooncakes

1. Mix all the ingredients except the red bean paste into a paste.

2. Put it in the pot on the stove, steam for 25 minutes in water until it is cooked and set, take it out, and stir evenly with chopsticks to make the dough more delicate and smooth. Wait for the coolness.

3. Take the quick ice skin dough and press it into a round piece, and wrap it with mung bean paste. (The weight of my mooncake is 50 grams, that is, 15 grams of skin weight, and 35 grams of bean paste fillings are included.)

4. Squeeze the mouth tightly like a bun. Put it in the fried cake powder and roll it around.

5. Put it into the moon cake mold and press it firmly.

6. It can be eaten upside down on a plate, or it can be kept in the refrigerator for several hours or more to taste better.

7. Finished product.

Tips:
Tips: Take 50 grams of glutinous rice flour and stir-fry until slightly yellow mature cake flour, which can be used as an anti-sticking mold for moon cakes.