Main ingredients

Mung beans: 2 cups Glutinous rice flour: 50G

Oil: 2 spoons Sugar: 2 spoons

Water: 160< /p>

ML green powder: 100G

Matcha powder: a little

Steps

1. Stir the above ingredients evenly and cover with plastic wrap OK, microwave (high heat) for 4 minutes, let cool. Divide into 10-12 equal portions.

2. Wrap the filling in plastic wrap, put it into the mooncake mold and measure it, it will take up about 2 of the mold. /3 size.

3. Cover the panel with plastic wrap and sprinkle with cooked glutinous rice flour (fry the glutinous rice flour in a dry pan over low heat, or microwave it for two minutes)

4. Flatten the dough, then cover it with a layer of plastic wrap, roll it out gently and evenly, with the edges slightly thinner than the center.

5. Add the filling and wrap into a ball.

6. Brush the mold with cooked glutinous rice flour. It doesn’t matter if you put more. It will be brushed off when it comes out of the mold. Add the dumplings, press them into shape and remove from the mold

7. Refrigerate for one hour before serving.

Ingredients

250g glutinous rice flour

200g mung bean filling

25g coconut milk powder

200ml water

10g vegetable oil

1 tablespoon soft white sugar (15g)

Method

1. Making mooncake skin:

1 Put the glutinous rice flour into a pan, stir-fry over low heat until the color turns yellow, and serve in a small bowl. Take 15g to make thin noodles.

2 Put coconut milk powder, water, vegetable oil and sugar in a small pot, heat it over low heat until it boils slightly, then immediately pour in the remaining fried glutinous rice flour (235g), and then knead until soft and hard Medium dough, cover with plastic wrap and let rest for 10 minutes.

2. Preparation of moon cake filling:

1. Peel 250g of mung beans, wash them, add 100ml of water, and steam for 15 minutes until cooked.

2 While hot, add 40g of white sugar and 10g of vegetable oil, mix well, then pour into a mixer and beat until smooth.

3. Mooncake making:

1 Divide the risen dough into small pieces, roll it into a round cake, put an appropriate amount of mung bean filling in the middle, wrap it up, and form a dough ball.

2 Roll the dough ball in the thin dough, then put it into the mooncake mold and flatten it, remove it from the mold, and put it in the refrigerator to refrigerate for 30 minutes.

Tips

The prepared snowskin mooncakes should be placed in the refrigerator before eating, so that they taste better.

Be sure to cover it with plastic wrap when placing it in the refrigerator to prevent the finished mooncakes from dehydrating and drying out.

You can use milk instead of coconut milk, or use other fillings you like instead of mung bean filling.