material

Mung bean, maltose, white sugar, monascus powder, moon cake mold, flower slice.

working methods

1. Wash mung beans and soak them in clear water overnight. This will absorb more water.

2. Press 14 minutes with Adi pan until soft and rotten. The amount of water is adjusted according to the degree of cooking function. If there is no cooking machine, it is recommended to boil the beans with the least amount of water like cooking, so that the boiled stuffing water is very small, which can save a lot of time for frying stuffing.

3. Press the cooked mung beans directly into mud, which can ensure the minimum moisture and facilitate frying.

4. Heat a non-stick pan, add salad oil, and stir-fry the mung bean paste over low heat until it is slightly dry.

5. Add maltose and sugar and continue to stir fry.

6. Because the stuffing is very dry, it won't be long before the mung bean stuffing will be fried to a non-stick pan and can agglomerate. Take out most of the fried mung beans, add a small amount of monascus powder and mix well.

7. Prepare 50 grams of moon cake molds and flowers, and put a good one.

8. Weigh and divide the fried bean stuffing according to the amount required by the mold. Knead it into a smooth ball.

9. Take a ball and put it in the mold.

10. Turn the mold upside down and press it on the flat plate. Lift the mold and the finished product can be pressed.

1 1. Put the prepared mung bean cake in the refrigerator and seal it. It will taste better after refrigeration.

1. Wash mung beans and soak them in clear water overnight. This will absorb more water.

2. Press 14 minutes with Adi pan until soft and rotten. The amount of water is adjusted according to the degree of cooking function. If there is no cooking machine, it is recommended to boil the beans with the least amount of water like cooking, so that the boiled stuffing water is very small, which can save a lot of time for frying stuffing.

3. Press the cooked mung beans directly into mud, which can ensure the minimum moisture and facilitate frying.

4. Heat a non-stick pan, add salad oil, and stir-fry the mung bean paste over low heat until it is slightly dry.

5. Add maltose and sugar and continue to stir fry.

6. Because the stuffing is very dry, it won't take long for the mung bean stuffing to fry in a non-stick pan and agglomerate. Take out most of the fried mung beans, add a small amount of monascus powder and mix well.

7. Prepare 50 grams of moon cake molds and flowers, and put a good one.

8. Weigh and divide the fried bean stuffing according to the amount required by the mold. Knead it into a smooth ball.

9. Take a ball and put it in the mold.

10. Turn the mold upside down and press it on the flat plate. Lift the mold and the finished product can be pressed.

1 1. Put the prepared mung bean cake in the refrigerator and seal it. It will taste better after refrigeration.