1. Put the red beans in a pot and cook for 15 minutes on low heat. Add a little soda noodles, turn off the heat when the cooking time is up, cover the pot and simmer for about 1 hour. After 1 hour, turn on the fire, add brown sugar, and continue cooking on low heat. There is a little juice left in the pot and the beans are soft, so you can turn off the heat. Crush the beans with a rolling pin
2. Take a small bowl, put a little glutinous rice flour, put it in the microwave oven on medium-high heat for 3 minutes. Ding the glutinous rice flour, take it out and let it cool
3. Take a large bowl, add snowy moon cake powder, a little white sugar and a piece of butter, add water to make a smooth dough. Put a little glutinous rice flour on the chopping board and put the dough on it. Take the dough into 40g dough, take the bean paste into 30g, and round it. Turn the dough slowly with your hands, wrap it in the bean paste, and close it. Put a little cooked glutinous rice flour on the moon cake mold to prevent sticking, and put the moon cake in
4. Add a little matcha powder to the other piece of dough and knead it evenly into the dough. It is the same as the original snowy mooncakes. Pack everything
5. For the last piece of dough, put a little red yeast rice powder and knead it evenly into the dough. It is the same as the original snowy mooncakes. Pack everything (actually I used red fermented bean curd, because it also contains red yeast rice powder, so I used this instead if I don’t have red yeast rice powder at home.)
6. Wrap everything and put it in the refrigerator for about 1 hour
7. take out
8. Let's eat~
Tips:Butter can be replaced with white oil.
