Name: Mung Bean Paste and Cranberry Snowy Mooncakes
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Glutinous rice flour; 60g Sticky rice; 35g starch; 20g Caster sugar; 40g condensed milk; 200g milk; 30g Corn oil; 300g green beans; 15g maltose; 2g salt; 30g Dried cranberries

Mung Bean Paste and Cranberry Snowy Mooncakes

by Red Bean Hass

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Outer QQ~
This mung bean paste has been fried for more than an hour, and my hands are almost broken...
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Mung Bean Paste and Cranberry Snowy Mooncakes

1. Weigh the stuffed ingredients

2. Soak the mung beans overnight and cook until soft

3. Break it with a food processor, put it in a non-stick pan, add corn oil and fry

4. When the water is almost dry, add salt, sugar and maltose and continue to fry

5. Fry until slightly dry, turn off the heat, add chopped dried cranberries

6. Stir-fry evenly, let out and let cool for later use

7. Weigh the ingredients for the crust

8. Milk, sugar, condensed milk and oil are mixed evenly

9. Add the sifted powder

10. Stir evenly, let stand for 15 minutes, cover with plastic wrap and steam on the pot for about 20 minutes

11. After taking it out, wait for the dough to cool until it is not hot, then put on disposable gloves and knead repeatedly until the dough is smooth and elastic