1 recipe found
The white kidney bean mooncake filling is fried half a month ago and kept in the refrigerator. It is less tiring to make the filling and cake separately. Compared with red bean paste, I prefer white kidney bean paste. It tastes lighter and relieves the sweetness of some mooncakes. My family all likes to eat pie crust, so I increased the ratio of crust to fillings to a ratio of 5:5.
