Snowskin mooncakes with mung bean filling

Snowskin mooncakes with mung bean filling

Overview

The Mid-Autumn Festival is here, and seeing everyone making mooncakes, I also wanted to make some to suit the occasion. I just don’t like mooncakes that are high in sugar and oil, so just make some snowskin mooncakes----. The filling is mung bean filling, which I also made myself. There is less sugar, so I don’t have so many worries about eating it.

Tags

Ingredients

Steps

  1. Prepare rice, glutinous rice,

    Snowskin mooncakes with mung bean filling step 1

  2. Prepare mung beans - Soak mung beans in water overnight.

    Snowskin mooncakes with mung bean filling step 2

  3. Rub the mung bean skin off with your hands and rinse it with water. This process needs to be repeated several times

    Snowskin mooncakes with mung bean filling step 3

  4. Put the mung bean kernels into a large plate and steam them over water. This time is about 25 minutes. Divide 400 grams into 2 plates and steam them.

    Snowskin mooncakes with mung bean filling step 4

  5. Put the cooled cooked mung bean kernels into the blender,

    Snowskin mooncakes with mung bean filling step 5

  6. Stir into puree.

    Snowskin mooncakes with mung bean filling step 6

  7. Heat the oil in the pot, add mung bean puree, stir-fry over low heat, then add vegetable oil and stir-fry in 2 batches.

    Snowskin mooncakes with mung bean filling step 7

  8. Add rock sugar and stir-fry,

    Snowskin mooncakes with mung bean filling step 8

  9. Add honey and stir well, take out and let cool.

    Snowskin mooncakes with mung bean filling step 9

  10. Take 23 grams of mung bean puree, roll it into balls and set aside.

    Snowskin mooncakes with mung bean filling step 10

  11. Mix rice and glutinous rice, rinse and soak for 2 hours.

    Snowskin mooncakes with mung bean filling step 11

  12. Put the soaked rice and water into the food processor, beat for 50 seconds, turn off the machine, and repeat the beat again.

    Snowskin mooncakes with mung bean filling step 12

  13. Sieve the beaten rice milk,

    Snowskin mooncakes with mung bean filling step 13

  14. Put it into a large plate, let it sit for half a day, and skim off the water on top.

    Snowskin mooncakes with mung bean filling step 14

  15. Add starch,

    Snowskin mooncakes with mung bean filling step 15

  16. Add sugar,

    Snowskin mooncakes with mung bean filling step 16

  17. Add vegetable oil and stir well

    Snowskin mooncakes with mung bean filling step 17

  18. Cover with plastic wrap, leaving a small hole, and steam in water for about 20 minutes.

    Snowskin mooncakes with mung bean filling step 18

  19. Let cool

    Snowskin mooncakes with mung bean filling step 19

  20. Divide into balls weighing about 27 grams and let stand for 20 minutes,

    Snowskin mooncakes with mung bean filling step 20

  21. Take a piece of pie crust, flatten it, and fill it with fillings.

    Snowskin mooncakes with mung bean filling step 21

  22. Slowly close the mouth, roll it into a round shape, place the seam downwards, and place into the mooncake mold. Put some cooked flour in the mold.

    Snowskin mooncakes with mung bean filling step 22

  23. Place the mold on the operating table, gently press the handle of the mold, and then release the mold after compaction.

    Snowskin mooncakes with mung bean filling step 23

  24. The prepared snowskin mooncakes can be eaten immediately. It is recommended to put it in the refrigerator for more than 4 hours for a better taste.

    Snowskin mooncakes with mung bean filling step 24