Composition:

Mung bean stuffing: peeled mung beans, sugar, medium gluten flour, yeast and vegetable oil.

Bread: medium gluten flour160g, yeast 2g, clear water100g.

Production steps:

1. Clean peeled mung beans and soak them in cold water for one night. It's best to put them in the refrigerator when the weather is hot.

2. Put the soaked mung bean into the pressure cooker liner, add water higher than mung bean 1 cm, cover it, turn on the power supply, and select the bean function key to work.

3. After the mung bean is cooked, add sugar and stir well, and directly press it into green bean paste with a shovel.

4. Put the mung bean paste into a non-stick pan and stir-fry with low fire for 15~20 minutes, which has the effect of not touching the scraper and the bottom of the pan, that is, it can be frozen indefinitely.

5. Stir the yeast evenly in clear water, add a little sugar to the medium-gluten flour, pour in yeast water and make a smooth and soft dough for fermentation.

6. The fermented dough is repeatedly rubbed and vented, and cut into several small doses, each of which is round.

7. Take a small dose and press it into a small cake. Add a mung bean stuffing and wrap it like a steamed stuffed bun.

8. Press it into cookies and let all the cookies stand for a few minutes.

9. Heat the pan, add a little vegetable oil, put the cake in it and start baking. When the cake is light, both sides are slightly burnt and cooked.

Ermengdou glutinous rice paste

Ingredients: glutinous rice flour120g, tapioca starch 30g, sugar 30g, milk160g, butter 20g, mung bean stuffing, a little coconut, and a little monascus powder.

Production steps:

1. Weigh glutinous rice flour and cassava starch into a basin, add 30 grams of white sugar and a little monascus powder, and weigh the milk.

2. Pour the milk into the basin and stir it evenly with chopsticks, showing a thick paste without dry powder.

3. Pour the batter into the dish, cover it with plastic wrap, stick a few holes in it with a toothpick, and steam it for 20 minutes.

4. When steaming the batter, make the mung bean stuffing into balls.

5. Let the steamed dough dry slightly, put on gloves and knead 20 grams of butter. The dough is sticky at first, but it won't stick to your hands when you rub it in butter.

6. Divide the kneaded glutinous rice dough into several equal parts and knead them separately.

7. Squeeze a small ball and wrap it with mung bean stuffing to harvest glutinous rice paste.

8. Put the glutinous rice paste into the coconut paste and wrap it around the circle. It is best to eat with coconut milk to avoid adhesion.

9. All the glutinous rice cakes are ready. If you can't eat them all at once, cover them with plastic wrap and keep them.