【Homemade Mung Bean Paste】---Versatile baking filling

Overview

Mung beans, also known as green adzuki beans, are named after their green color. They are rich in nutrients and have many uses, so they are called a good dish. It has uses such as grain, vegetables, green manure and medicine. Mung beans are sweet and cool in nature and have the ability to clear away heat and detoxify. Regular consumption of mung beans can supplement nutrition and enhance physical strength. Mung bean paste made from mung beans has a soft and dense texture. Not only can it be eaten directly, it is also an excellent filling for making various snacks. The ones I fried this time are used to make Cantonese-style mooncake fillings during the Mid-Autumn Festival, so the sugar and oil content are relatively high. If they are made for immediate consumption, you can reduce the amount of sugar and oil as appropriate.

Tags

• home cooking
• homemade sauce
• cooked flour
• edible oil
• mung beans
• white sugar

Ingredients

Steps

1. 1 Pick out the bad beans from the mung beans and soak them in water in advance.

   

2. 2 Clean it, add appropriate amount of water, put it in a pressure cooker and cook until soft. (Don’t have too much water, just 1 to 2 centimeters above the mung bean noodles)

   

3. 3 Pour the cooked mung beans into the food processor.

   

4. 4 Stir into mung bean puree.

   

5. 5 Stir the mung bean puree, pour it into the pot, and add sugar.

   

6. 6 Stir evenly and cook until the sugar melts.

   

7. 7 Add the cooking oil in three batches, stirring after each addition until the oil and mung bean paste are completely combined.

   

8. 8 After adding oil three times, the mung bean paste began to become a little dry.

   

9. 9 Stir-fry for a while, and when the mung bean paste can form a ball, add the cooked flour.

   

10. 10 Stir-fry until the mung bean paste does not stick to the pan and forms into a ball, then put it in a basin and let it cool. It will become drier after cooling.