Mung bean paste and taro cheese balls
☆Dense, soft and glutinous ~ the joy of filling your mouth!
☆Yummy + delicious + delicious =?
☆[Delicate and sweet mung bean cake]
☆[Dense and soft taro cheese balls]
1. Soak the peeled mung beans in cold water overnight and put them in the pot , boil the water for 5 minutes (remove the foam halfway through).
2. Rinse with cold water,
3. 100 grams of raw peeled mung beans, about 230 grams after I steamed them. When steamed in a pot, it will be easy to open with your fingers and they will be cooked.
4. I add 20 grams of sugar substitute, 5 grams of skimmed milk powder, and about 6 grams of milk (this depends on the dryness and wetness), and press it while it is hot or grind it into a puree (as fine as possible). If you feel it is too dry, you can add a little more Add milk (the amount of sugar and milk powder is also according to your preference).
5.250 grams of peeled Lipu taro (but not all of it was used). Peel the Lipu taro and steam it in a pot. It is easy to pierce it with chopsticks and it will be cooked.
6. 18 grams of skimmed milk powder, 4 grams of sugar substitute, and 3 grams of purple sweet potato starch. I whipped it with a meat grinder. It is fine and sticky. If you want it to be fine and glutinous, you need to use a grinder. (But it will be sticky this way). If you want it to be firm and a little grainy, use a fork and hands to mash it while it's still hot.
7. First roll the mung bean paste into small balls, mine is about 40 grams each, put a piece of plastic wrap on it, flatten the mung bean paste and make it thinner on the four sides than in the middle~
8. Place 20 grams of taro puree (slightly flattened) directly in the middle of the mung bean paste, and then place 10 grams of cheese in the middle (slowly ball it up with the help of plastic wrap),
9. Method 2
< p>First put 10 grams of taro puree, then 10 grams of cheese, and then cover the cheese with a little 10 grams of taro puree (the mung bean paste can be pressed a little larger and balled up with the help of plastic wrap). After wrapping it in plastic wrap, you can actually eat it. , you can also refrigerate it for a while to set the shape~☆Mung bean paste with taro paste & cheese
40g mung bean paste, 20g taro paste, 10g cheese, eat the sticky taro paste It tastes even glutinous, so since it can’t be wrapped alone, use it as a filling!
Of course, it’s also good to eat it empty-handed.
☆ Taro paste with red bean paste and cheese:
40 grams of taro paste, 20 grams of mung bean paste, and 10 grams of cheese. However, if the taro paste is too sticky, it is not recommended to use it. It's wrapped in leather.