1. First choose peeled mung beans. If you don’t have peeled mung beans, use peeled mung beans. The soaking time for peeled mung beans is longer about one night or about 8 hours. After soaking, rub the beans by hand and peel them. Here is a quickest way to deal with peeled mung beans. Wash the mung beans repeatedly, soak them in hot water for 20 minutes, and then cook them in a pot for 20 minutes. The beans are basically soft.
2. Then steam it in a pot with more water, high heat, for half an hour
3. Just pick up one, and it feels like it is easily rolled into powder. It is cooked. My pot is thinner, and the fire power of the gas stove is relatively large. Half an hour is enough. If your pot is thick and the fire is small, please extend the time. .
4. If you don’t have a food processor, or you like to eat mung bean cake with a good texture, then use a large spoon to crush the mung bean while it is hot. The twist is actually very fine, but there will still be coarse particles. Just fry it directly after twisting, but I still Like the delicate appearance, let it cool for a while and hit it with a cooking machine.
5. Prepare the filling: mix glutinous rice flour, sugar, and starch with milk and stir into a fine paste.
6. Sift the slurry to filter out the undissolved fine residue
7. Cover with plastic wrap and steam for 18 minutes
8. Add a small amount of milk or water to the cold mung bean paste, put it in the cooking machine and beat it. The purpose of adding liquid is to make the machine rotate easily and make it into a fine yarn. I added about 30 grams of milk. The amount of water is not fixed. Just turn it around and beat it, the less water, the better it will be to fry in a while
9. Put corn oil in a non-stick pan on low heat, add butter, and slowly melt the butter
10. Put the red bean paste in a pot and stir fry, all the way down to low heat.
11. Stir-fry until the oil is absorbed, the bean paste is relatively dry, and the moisture is significantly reduced. Add sugar.
12. Stir fry until the red bean paste is very straight, there is resistance to stir fry, and the fire can be stopped.
13. Let cool in the basin
14. After the glutinous rice filling is out of the pot, stir until it cools slightly and not hot.
15. Transfer to a basin, add softened butter, knead until absorbed
16. Mix cranberries with 10 grams of milk powder and shake well.
17. Put it in a small food processor and break it up, and add milk powder to make it easier.
18. Add the glutinous rice flour filling and continue to knead
19. Just absorb it.
20. 20 grams of stuffing and 25 grams of skin.
21. Flatten the skin, wrap the stuffing, and wrap it.
22. Laminating
23. Come out beautiful mung bean cakes
24. One bite open, it tastes great!
25. Sealed in a small bag
26. The mung bean cake wraps the bouncy mochi filling, it tastes great
Tips:It is also very good to grind the red bean paste while it is hot and fry it directly, but the red bean paste does not look dense, but it has the texture of mung beans. The filling can be replaced with honey red beans, red bean paste, and jujube paste. The sealed bag is easy to dry, and retains some moisture and tastes good.
