Mocha coffee mooncake
Overview
This mooncake is no-bake, looks moist and translucent, tastes delicious, and is easy to make
Tags
Ingredients
Steps
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grams of white kidney beans, washed and soaked in water overnight
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Peel the soaked kidney beans and cook them in a pot until soft
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Sift the cooked kidney beans
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Put the kidney bean puree in the wok, add 200 grams of sugar and stir-fry over low heat
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Add 100 grams of salad oil in batches, stir-fry each time until the oil is completely absorbed by the mashed beans, then add the next batch
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As the water evaporates, the filling will become thicker and thicker
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When the filling is very thick, dry and hard, it is ready
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Take 280 grams of white kidney bean filling, add cocoa powder, instant coffee powder, cooked flour, and creamy caramel sauce
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Mix evenly and knead into a ball to form a mocha coffee cake crust
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Take 150 grams of white kidney bean filling, add instant coffee powder, cream caramel sauce and cooked flour, knead into a ball to form coffee caramel filling
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Take 150 grams of white kidney bean filling, add milk powder, and knead into a ball to make a milky kidney bean filling
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This is the reconciled crust and filling
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Divide each dough into 14 portions and roll into smooth balls
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Take a portion of the cream caramel filling, flatten it with your hands, and place the milky kidney bean filling in the middle
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Wrap the filling with your hands and form into a smooth ball
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Take 1 piece of mocha coffee pie crust, flatten it with your hands, and put the filling prepared in the previous step in the center of the pie crust
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Wrap the filling with pie crust, making sure there are no cracks in the pie crust
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Place the wrapped mooncake base into the mooncake mold and press out the mooncake shape
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Make all the mooncakes in sequence and put them in the refrigerator before eating
