Ice Skin Brown Sugar Snow Bean Mooncake

Overview

Very delicious little moon cake snacks, the whole family likes them.

Soak snow peas overnight. Soak hair. Use a pressure cooker to cook for 20 minutes and then take it out
Crush it while it's hot, it's easy to grind it finely.
Add brown sugar and mix well.
Pour corn oil into a non-stick baking pan, turn on low heat, pour in the snow pea puree with sugar and stir-fry. After frying for a few minutes, pour in the grated coconut.
Stir well and stir until dry. Don’t be too dry, just make it into a ball
Make ice skin. Mix corn oil, milk and sugar evenly (to make all the sugar melt.) Pour into the basin with mixed glutinous rice flour, sticky rice flour and rice flour, stir evenly without any particles.
Cover with plastic wrap and put in a steamer, steam for 20 minutes after boiling.
Stir until smooth and let cool.
The skin and filling are divided into small balls of about 25g.
Press the skin into thin slices, wrap it in the snow bean filling, and slowly close it tightly with your fingers.
Put the assembled mooncake balls into the previously fried glutinous rice flour, and roll on a layer of flour
Put 50g mooncake mold into it and press it into shape with the mooncake mold.