Date paste, bean paste and rice mooncake

Overview

It's mooncake season again. In addition to the regular varieties, I made a light and low-fat rice mooncake. It's simple to make, not greasy, and has the original rice flavor.

Tags

• pastries
• baking
• mid-autumn festival
• brown sugar
• glutinous rice flour
• honey
• lard
• osmanthus
• pure milk
• red beans
• red dates
• rice flour
• walnut

Ingredients

Steps

1. 1 Soak red beans in water overnight.

   

2. 2 Remove the pits from the red dates.

   

3. 3 Put the red beans into the pressure cooker, add water, cover the pressure limiting valve and bring to a boil, then turn to low heat for 10 minutes and turn off the heat.

   

4. 4 After deflating, open the lid and add the red dates and continue cooking for 15 minutes.

   

5. 5 Put it into a food processor and puree it, then put it into a non-stick pan, add an appropriate amount of brown sugar and lard and stir-fry. When it is almost dry, add chopped walnuts and sugared osmanthus and stir-fry evenly, let it cool and set aside.

   

6. 6 Place pre-steamed glutinous rice and rice flour in a bowl.

   

7. 7 Add honey (the original recipe is to add corn syrup, I didn’t have it so I used honey instead).

   

8. 8 Add milk, mix well, and knead into a smooth dough.

   

9. 9 Divide into 10 small portions.

   

10. 10 The date paste and bean paste filling is also divided into 30g/piece.

    

11. 11 Shape the dough into a small nest shape and add bean paste filling.

    

12. 12 Close your mouth and make it round.

    

13. 13 Stick a circle of cooked rice flour on the mooncake embryo and place it in a 50g mold.

    

14. 14 Press out with a little force.

    

15. 15 Refreshing and low-fat rice mooncakes.

    

16. 16 Here's a close-up.