Rhubarb Rice Noodle Mooncake
1.
Adzuki beans and purple kidney beans are soaked 12 hours in advance and steamed in a pot.
2.
The red dates are soaked 12 hours in advance, steamed in a pot, peeled and cored, and pressed into a puree.
3.
Red adzuki beans and purple kidney beans beaten bean puree, add red dates puree, and mix well.
4.
Add the rose sauce and the fried white sesame seeds and mix well.
5.
Turn the high heat in the microwave for 15 minutes to drain the water. Make fillings for later use.
6.
Rhubarb rice flour and steamed red-core sweet potatoes are mixed into noodles that can be squeezed into a dough or kneaded, put in a fresh-keeping bag, and sealed for 12 hours to ferment.
7.
The fermented sweet potato and rhubarb rice noodles have a faint sour taste. Take out the steaming pot that has already been turned on, and steam them on a flat heat for 20 minutes.
8.
After the steamed noodles are allowed to cool, take out and pat the steamed cloth with cold boiled water, and roll the noodles into a roll.
9.
Take a piece of sweet potato and rhubarb rice dough, pat it into a garden cake, wrap it with fillings, and gather it into a ball.
10.
Dip it with cold boiled water, put it into a moon cake mold, and press to shape it.
11.
Soaked in water, it is easy to demould.
12.
The prepared rhubarb rice mooncakes are a bit hard when eaten directly, and they will taste soft and waxy after steaming and frying.
