1. Prepare warm water and yeast. Pour 3 grams of yeast into warm water. After the yeast foams, it can be used.
2. Fill an aluminum basin with flour and mung bean flour, and pour the vigorous yeast liquid.
3. Stir evenly with a spatula.
4. The dough becomes smooth and enters the first fermentation.
5. Take an 8-inch chiffon cake mold and use a brush to apply corn oil to the bottom and sides to prevent staining.
6. Put the dough in the mold and compact it all around, and cover it with plastic wrap for the second fermentation.
7. While the dough is fermenting, make red pearls. Prepare dragon fruit powder and tapioca starch.
8. Pour the dragon fruit powder and tapioca starch into the bowl, then pour an appropriate amount of milk and stir.
9. A smooth dough is formed.
10. Rub your fingers into small pearls.
11. Boil in a pot of boiling water until transparent and float, then remove.
12. The dough is fermented until the mold is 7 or 8 minutes full, and red pearls are embedded on the surface.
13. Cover the mold with plastic wrap and steam it in a steamer for about half an hour.
14. The beautiful red pearl mung bean flour pudding was brought to the table
15. Finished picture.
