Make your own mooncake fillings--------【Smooth Mung Bean Paste】

Overview

I bought a pound of peeled mung beans some time ago and planned to make mung bean cakes. The Mid-Autumn Festival is coming soon, so I cooked mung beans and fried mung bean paste the day before yesterday to make mooncakes with mung bean paste. I haven’t eaten mooncakes with mung bean paste yet. I always make mooncakes with red bean paste. I like the fried mung bean paste very much. It has a very fragrant and smooth texture, delicate and soft. , I controlled the amount of sugar and oil very well. I made mooncakes yesterday and the oil returned well today. I have eaten two mooncakes so far. Friends, try my fried mung bean paste first. I will serve you mung bean paste mooncakes tomorrow. I am sure you will like it!

Tags

• dessert
• children
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• corn oil
• peeled mung beans
• white sugar
• water

Ingredients

Steps

1. 1 Wash and soak the peeled mung beans for 2 hours;

   

2. 2 Put it into a pressure cooker and add 1 cm of water to cover the mung beans;

   

3. 3 Cover the pot and turn on medium heat;

   

4. 4 After steaming, turn to low heat for 15 minutes and turn off the heat. After the steam subsides, open the lid;

   

5. 5 Crush it with a wooden shovel while it's hot;

   

6. 6 Transfer to a wok, add about 50 grams of white sugar and an appropriate amount of corn oil, stir-fry over low heat until the sugar dissolves and the oil is absorbed by the bean paste;

   

7. 7 Add 50 grams of sugar and an appropriate amount of corn oil, stir-fry over low heat until the saccharified oil is absorbed;

   

8. 8 Then add 50 grams of sugar and an appropriate amount of corn oil for the third time, and fry until all the sugar and oil are absorbed;

   

9. 9 For the fourth time, add 50 grams of sugar and an appropriate amount of corn oil, and continue to stir-fry until the sugar melts and the oil is absorbed. At this time, the dough is not yet firm, and the bean paste is very sticky to the shovel;

   

10. 10 I tasted the sweetness and found it was not sweet enough, so I added another 30 grams of sugar and continued to stir-fry;

    

11. 11 Stir-fry until the mung bean paste forms into a ball. When stirring becomes laborious and the finished product is very dry, the mung bean paste is ready;

    

12. 12 It’s not bad to give mung bean paste a shape!