Soft and fragrant matcha green bean iced mooncake

Super healing color. Sweet green bean flavor.

200g peeled mung beans, soaked for more than 4 hours, steamed for 30 minutes, 30g of butter, 20g of 0 carat sugar, pressed into the mud, about this state, poured into a non-stick pan, stir fry dry moisture over low heat, stir frying into the clumps can be, the finished product is about 500g-600g or so, flattened cover plastic wrap, cooled to dissipate the heat, and put in the refrigerator, can be stored for 1-2 weeks.

Milk 180g, corn oil 20g, stirring until fully emulsified, glutinous rice flour 40g, sticky rice flour 30g, 30g of powder, 0 sugar 20g, add all the powders, (in addition to coloring the powder), stirring until no particles, sieve, cover the plastic wrap, with a toothpick to tie a few holes, microwave oven on high for 5 minutes, or water to steam for 20 minutes, cool down to the hands after not hot, add 5ml honey!

Take the mung bean filling 200g, add 10g cranberry crushed kneaded into a ball, about 20g/part, divided into 10 parts, covered with plastic wrap standby, ice skin into 2 parts, one with 2g matcha powder, respectively, rolled into long strips, divided into 10 parts, about 30g/part, the ice skin pressed flat into the filling, wrapped into a ball, wrapped in a layer of cooked flour, mold pressed into shape.

Soft and sticky ice cold, this piece to you ~