1. After washing the white kidney beans, soak them in clean water for 24 hours until the white kidney beans are completely swollen.
2. Remove the skin of the white kidney beans
3. Soak the beans in the water, cook them in a pressure cooker over a medium-low heat for half an hour to turn into red bean paste (normal pot cooks for 2-3 hours)
4. Put a clean cloth on top of the empty container and pour the white kidney bean paste
5. Let cool, wring out the moisture, and set aside the white kidney bean paste in the cloth
6. Pour 150g of white kidney bean paste into a wok, add 50g of caster sugar, 5g of maltose syrup, and 18g of condensed milk, and start to fry over medium and low heat
7. Stir-fry until it is not sticky, take it out and let it cool, for the milk filling, set aside
8. Put the brown rice into the cooking machine, select the flour key to run to the end
9. 300g white kidney bean paste, pour into a wok, add 40g salad oil, 50g white sugar, 20g brown rice flour, stir fry over low heat until it is not sticky and not stick to the pan, stir in 2.5g matcha powder evenly, cool, and make brown rice filling , Take out the spare
10. Pour 300g of white kidney bean paste into a wok, add 60g of caster sugar, and stir fry over low heat. Add 2g of maltose syrup and continue to fry until dry, add milk powder and mix well
11. Add 15g butter, 1g matcha powder, egg yolk, 40g flour and mix well to form the outer skin of the mooncake. Cool and take out for later use.
12. Take 34g of brown rice filling to wrap 6g of milk filling, and then take 40g of mooncake skin to wrap the inset
13. Press into the mold and take it out
