Milky Mung Bean Paste

Overview

When it came to preparing mooncake fillings, I thought about it for a long time and finally chose mung bean paste. Mung beans have the therapeutic effects of relieving heat, replenishing qi, clearing away heat and detoxifying, moistening the throat and quenching thirst. Anyway, we always make mung bean soup at home, so why not just stir-fry mung bean paste this time

Tags

• dessert
• home cooking
• summer recipes
• students
• butter
• glutinous rice flour
• milk powder
• mung beans
• whipping cream
• fine sugar

Ingredients

Steps

1. 1 Soak mung beans one day in advance

   

2. 2 Pour the mung beans into the cooking pot, add about 1L of cold water, bring to a boil over high heat, then reduce to medium to low heat and simmer for 15~20 minutes

   

3. 3 Cook until the mung beans are cooked and cracked, turn off the heat and let cool

   

4. 4 Use a food processor to make a fine bean paste (add some water, but not too much)

   

5. 5 Pour into a non-stick pan and stir-fry over medium heat

   

6. 6 Fry until half of the water is removed, add butter and stir-fry

   

7. 7 After all the butter is melted and absorbed, add fine sugar and stir-fry

   

8. 8 After the fine sugar melts, add glutinous rice flour and milk powder and continue to stir-fry

   

9. 9 Fry until obvious lines appear, add light cream. Continue to stir-fry patiently... Stir-fry

   

10. 10 Fry until the bean paste forms into a ball and loses fluidity, then turn off the heat. After cooling, refrigerate

    

11. 11 Finished product pictures

    

12. 12 I pressed two pieces of mung bean cake easily, and the plasticity is pretty good