Nearing the Mid-Autumn Festival, in today's era of material abundance, the supermarket early on a variety of flavors, different prices of mooncakes, there are round and square, and some of the price is not cheap. Today I want to do moon cakes at home, without the oven can do, with very simple ingredients, go to the supermarket to buy some sago and groundnut starch, but also prepared salted egg yolks and mung bean paste filling, after an hour of struggle, finally made a cold, crystal clear icy moon cakes, and now share my practice with you.

Raw materials

200 grams of sago, 80 grams of groundnut flour, salted egg yolk, green bean paste filling appropriate amount.

Seasoning

30g of sugar.

Practice

The first step: 200 grams of sago in the bowl, pour a moderate amount of water just missed the sago, and then soak for an hour; sago soaked pour 30 grams of sugar, like to eat sweet can be put more, and then pour 80 grams of groundnut starch.

Step 2: Stir with chopsticks to form a flocculent, then knead into a smooth dough, add a little water if the dough is too hard, and add some groundnut starch if it is too soft.

The third step is to roll the dough into long strips and then cut it into smaller pieces of equal size and roll them into rounds before pressing them into cakes.

Step 4: Prepare the salted egg yolk and mung bean paste filling in advance, you can also use other fillings, such as date paste filling, red bean filling and so on.

Step 5: Then wrap it up like a bun and roll it into a smooth round shape.

Step 6: Prepare a mooncake mold, sprinkle some cornstarch inside to prevent sticking, put the dough into the mold, and press it gently to press out the shape of the mooncake.

Step 7: Put all the dough on a plate and set aside.

Step 8: Put the mooncakes into a steamer, cover with a lid, and steam on medium heat for 20 minutes.

Step 9: When the time comes to steam the mooncakes, take them out and put them on a plate to enjoy.

Ice moon cakes are ready, simple and delicious without fire, just steamed out of the skin is soft and sticky, plus salted egg yolk is salty flavor, plus mung bean paste filling is sand sweet sweet; cooled and not hard, the texture is Q elastic toughness, we can do more than one time to put in the refrigerator, want to eat when you take out of the steam a steam can be, like the friends can try ha!

Yumingxuan said: I used today is salted egg yolk filling and green bean paste filling, you can also use other fillings, you can put the green bean paste filling and red bean paste filling at a time to do a little more in the refrigerator, want to do the buns or moon cakes when you take out to do the filling.