Mung bean paste filling

Overview

The Mid-Autumn Festival is coming soon, and it’s time to make mooncakes again. My family likes to eat bean paste filling. I didn’t feel good after making bean paste filling a few times before. This time I learned from my previous experience and made it again. It was a success. It was what I wanted, and it was almost the same as what I bought! The key is to make it yourself and be assured there are no additives!

Tags

• dessert
• milk powder
• mung beans
• salad oil
• sugar

Ingredients

Steps

1. 1 Wash the mung beans and soak them for 4-5 hours! I forgot to take photos earlier, so let’s start here! After letting, put the mung beans into the pressure cooker. The water should cover the mung beans by about 1 cm. You don’t need too much water

   

2. 2 Boiled mung beans, add sugar and milk powder while hot and mix well

   

3. 3 Put it into the food processor in batches and beat into mung bean paste

   

4. 4 Beaten mung bean paste

   

5. 5 Heat the electric baking pan and add half of the salad oil

   

6. 6 I fried the mung bean paste in two batches. I couldn’t fry a lot at one time

   

7. 7 It’s almost done when the color becomes darker, the water is almost dried out, and the weight becomes smaller

   

8. 8 When it is cooled in a box, you can roll it into small balls and it will not stick to your hands. It is ready. You can make moon cakes and bread! If you can’t finish it all at once, you can put it in the refrigerator