Snowy Mung Bean Mooncake

Snowy Mung Bean Mooncake

1. Pour milk, corn oil and powdered sugar into a bowl and mix well

2. Sieve and add glutinous rice flour, sticky rice flour, and orange flour, mix well

3. Let stand for half an hour, then steam in hot water for 25 minutes

4. While steaming, you can fry some glutinous rice flour until it is slightly yellow and has no flour flavor

5. The steamed batter is first stirred vigorously with chopsticks and cut into small pieces, and then stirred with a spatula until it is smooth and even, wait for it to cool before using

6. Weigh each of the mung bean paste into 30 grams and round them, and the ice-skin batter into 20 grams and round them.

7. Press the snowy skin into the palm of your hand, let the mung bean filling on the snowy skin, wrap the mung bean filling with the snowy skin, close the mouth and squeeze tightly.

8. Sprinkle some cooked glutinous rice flour in the moon cake mold, shake it, then knock out the excess flour, put the wrapped noodles into the moon cake mold, and press out the shape of the moon cake

9. Finished picture

Tips:

1. The powder can also be sieved into a basin first, and the liquid can be poured into it, so that it is less lumpy. If you follow the above method, it is best to sift it twice, and the batter is smoother;
2. If mung bean filling is fried by yourself, you can choose peeling mung bean, which can save time. Steam it and let it cool before putting it into a fresh-keeping bag. Use a rolling pin to separate the fresh-keeping bag, and then it will be easier to fry;
3. The steamed batter must be stirred vigorously to mix it, and the taste will be better;
4. It is best to use disposable gloves for snowy mooncakes, so that it will not stick to your hands and avoid waste;
5. Before putting the wrapped moon cake into the moon cake mold, gently cover the dough with a thin layer of powder by hand, so that it will not stick when printed;