Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy

by Maggie

4.7 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

The original recipe of this stuffing comes from mung bean cake. It is delicate and smooth but not sweet and has a buttery milk fragrance. I really love it! In addition, add an appropriate amount of crushed cranberries to add a little bit of sour and sweetness, so you won’t get tired of eating it.”

Ingredients

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy

1. Soak the peeled mung beans for 2 hours after washing (or not soaking)

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy recipe

2. Add mung beans and an appropriate amount of water to the pressure cooker, and run a program of boiling beans

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy recipe

3. Cook until the mung beans are cooked through

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy recipe

4. Put it into the food processor/breaker and beat until smooth and smooth

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy recipe

5. Non-stick pan, medium heat/medium temperature, put butter in it

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy recipe

6. After the butter has melted, add bean paste and stir-fry evenly

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy recipe

7. Add sugar and maltose, and stir-fry until the filling is formed into a dough but not cracked

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy recipe

8. Turn off the heat and pour in the chopped cranberries

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy recipe

9. Just stir evenly

Cranberry and Mung Bean Filling--not Too Sweet and Not Greasy recipe

Tips:

The butter stuffed in the frying is best to use milky flavor, such as the president brand.

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