White kidney bean mooncake filling

Overview

As the weather gets cooler and the Mid-Autumn Festival approaches, it’s time to prepare white kidney bean filling for Mid-Autumn mooncakes. The bean paste made from white kidney beans is simply called white bean paste. The white bean paste made last year was not fried to dry out the water, so the mooncakes absorbed the water in the bean paste and cracked slightly. However, the mooncakes filled with white bean paste are the favorite of family and friends. This year I must learn from my lesson and fry it for a while. Although it is simple to make, it is very tiring and makes my hands sore. But in order to let my family eat healthy and safe mooncakes, it is worth the pain. White kidney beans have the functions of warming the middle and lowering qi, benefiting the stomach and intestines, stopping hiccups, replenishing the kidneys and replenishing energy. It is a good nourishing food therapy product. Kidney beans also have a sedative effect and are effective in treating hiccups due to deficiency and cold, stomach cold and vomiting, bruises, wheezing and coughing, low back pain, and neuralgia. White kidney beans are also a high-potassium and low-sodium food. Using white kidney beans to make mooncake fillings is very suitable for patients with heart disease, arteriosclerosis, hyperlipidemia and salt taboos. After the mooncake filling is made, it can be stored in the refrigerator or frozen. When making mooncakes, just take it out and rewarm it in advance. Make the filling in advance, and making mooncakes during the Mid-Autumn Festival will not be tiring.

Tags

• pastries
• mid-autumn festival
• cooked flour
• corn oil
• white kidney beans
• white sugar

Ingredients

Steps

1. 1 Soak white kidney beans in water overnight.

   

2. 2 Peel off the skin of soaked white kidney beans.

   

3. 3 Put the peeled beans into the pressure cooker, add just enough water to cover the beans, and simmer on high pressure for 30 minutes.

   

4. 4 Add some flour to the wok and stir-fry over low heat until cooked.

   

5. 5 Pour the cooked beans into the wok and stir-fry over medium-low heat until the stewed beans are very crispy and will break into pieces when touched.

   

6. 6 When the water is slightly dry, add sugar and stir-fry.

   

7. 7 After the sugar melts, add corn oil and stir-fry several times. Stir-fry each time until the corn oil is absorbed by the mashed beans, then add the next time.

   

8. 8 As the water evaporates, the bean paste filling will become thicker and thicker as it is fried. When it becomes very thick and difficult to stir-fry, add some cooked flour and stir-fry evenly, then turn off the heat and the stuffing is ready.