Jade Rabbit Flying to The Moon Fun Snowy Mooncake
1.
All preparation materials
2.
Wash the mung beans with clean water
3.
Pour into the pressure cooker, add appropriate amount of water, press the button and turn until the meat cooks for 15 minutes
4.
To make ice skin: 50g water-milled glutinous rice flour, 50g water-milled sticky rice flour, 25g orange powder mixed together
5.
Sift the mixed powder
6.
Add 40g condensed milk, 30g salad oil, 20g sugar, 200g pure milk
7.
Use a manual egg beater to beat the ingredients evenly into a batter
8.
Sift the batter into the container
9.
Pour appropriate amount of water into the pot and steam it over water
10.
When the steaming is finished, keep stirring until the steaming is finished, stirring and cooling down
11.
Wrap it in plastic wrap and knead well
12.
Make mung bean filling: pour the cooked mung beans into a food processor and puree
13.
Pour the beaten mung bean paste into the pot and stir fry, add 120g sugar, heat it over medium heat and keep turning the red bean paste until the sugar melts, then turn to medium-low heat
14.
Continue to stir fry over medium and low heat, add 80g of salad oil several times during the frying process
15.
During the stir-frying process, as the moisture continues to evaporate, the mung bean paste will gradually become thicker and harder into mung bean fillings. You can turn off the heat and let it cool for later use.
16.
Fry 20g glutinous rice flour until it turns slightly yellow and mature glutinous rice flour for later use
17.
Take an appropriate amount of ice skin and put it in a fresh-keeping bag, add the yellow pigment and knead it evenly
18.
Then wrap the mung bean filling and close down
19.
Put the flour in the cooked glutinous rice flour
20.
Shape the ice mass into the shape of the moon
21.
Take an appropriate amount of ice skin and add the mung bean filling to wrap it all up, closing the mouth downwards
22.
Knead the ice skin into an oval shape
23.
Cut out two ears with scissors
24.
25.
Use red beans to make two eyes to make a rabbit
26.
Finally, put it on the plate, and the remaining snow skin and mung bean paste can be made into moon cakes in the shape you like
Tips:
1. You can add more water when cooking mung beans, and you can directly use the boiled water when making mung bean paste
2. The water used when making mung beans into puree can be according to personal preference. When the mud is thinner, it will take longer to fry, and if the mud is thicker, the time will be shorter.
3. In the process of steaming, it is best to open the lid and stir several times during the steaming process
4. When the steamed ice skin is not too hot, put it in the fresh-keeping bag and knead it evenly
5. When making your favorite mooncake shape, it is recommended to apply a thin layer of powder on the surface of the snowy skin to prevent sticking
6. It is recommended to use natural plant pigments or fruity powder to make the moon
7. The shape of snowy mooncakes can be as personal as you like
8. This recipe has a lot of mung bean fillings, and it can be sealed and put in the refrigerator for next time.
9. After the snowy mooncakes are made, they will taste better if they are put in the refrigerator and refrigerated.
10. When putting snowy mooncakes in the refrigerator, it is best to cover them with a sealed box and eat them as soon as possible.
