Snowy Mooncakes with Mung Bean Filling
1.
Prepare rice, glutinous rice,
2.
Prepare mung beans-soak mung beans in water for one night.
3.
Rub the mung bean skin with your hands and rinse with water. This process has to be repeated several times
4.
Put the mung bean kernels into a large plate, and steam them in water. This time is about 25 minutes. 400 grams are divided into 2 plates.
5.
Put the cold cooked mung bean kernels into the blender,
6.
Stir it into puree.
7.
Heat the oil in the pot, add the mung bean paste, stir-fry on low heat, and then add vegetable oil for 2 times.
8.
Add rock sugar and stir fry,
9.
Add honey and stir well, serve and let cool.
10.
Take 23 grams of mung bean paste, knead into rounds, set aside.
11.
Mix rice and glutinous rice, wash thoroughly, and soak for 2 hours.
12.
Put the soaked rice and water into the cooking machine, beat for 50 seconds, turn off the machine, and repeat the beating again.
13.
Sift the beaten rice syrup,
14.
Put it on the large plate, let it stand for a long time, and skim off the water on it.
15.
Put in starch,
16.
Put in sugar,
17.
Add vegetable oil and stir well
18.
Cover with plastic wrap, leave a small hole, and steam for about 20 minutes.
19.
Let cool
20.
Divide into balls weighing about 27 grams and let stand for 20 minutes,
21.
Take a pie crust, flatten it, and pack it into the filling.
22.
Slowly close the mouth, round the mouth, and put it into the moon cake mold. Put some cooked flour in the mold.
23.
Buckle the mold on the console, lightly press the handle of the mold, and release the mold after compaction.
24.
The finished snowy moon cakes can be eaten right away. It is recommended to put it in the refrigerator for more than 4 hours to taste better.
Tips:
1. The ice skin made by yourself will become hard after a long time. It is recommended to eat it as soon as possible. If it becomes hard, just put it in the microwave and bite it.
