How to make mooncakes with honey crust and mung bean filling

Honey-skinned and mung bean-filled mooncakes are a home-cooked dish suitable for people of all ages. The recipe for this dish is very simple and the ingredients have extremely high nutritional value. Served with white rice, the taste is just as delicious. When making this dish, just pay attention to the heat. After it comes out of the pot, the color, aroma and taste of the dish will be more complete.

1. Wash and soak the mung beans for a few hours

2. After cooking, mash it into a paste, add salad oil (I use peanut oil from my hometown) and sugar, and fry until dry.

3. Stir-fry until dry.

4. Make small balls with the mixed mung bean filling

5. For the skin and stuffing, I use a ratio of 3:7. Some people like to eat the skin, some like to eat the stuffing, so you can divide it according to your preference.

6. Mould finalization

7. Apply egg yolk liquid halfway

8. The appearance after it comes out of the oven, the oil has not yet returned

9. The finished product is very beautiful when it is oiled. It is much safer to eat than the ones you buy, because no preservatives and additives are added. The syrup, skin and stuffing are all made by yourself.

10. The skin is thin and the filling is soft. You can add as much sugar as you like.

There is nothing wrong with being busy with work, but neglecting diet is not right. The method of making mooncakes with honey skin and mung bean filling is simple. As long as you are willing, you can balance work and life.