How to make mung bean mooncake with skin

Whether you eat well or not is often directly related to your health. If we want to have a healthy body, we can't just go out to restaurants to eat on weekdays to satisfy ourselves. The method of making mung bean mooncakes with skin is simple. As long as you spend a little time to learn, you can soon make a delicious dish at home.

1. Wash the mung beans and pour them into a pot with water and cook until soft (about half an hour)

2. Drain the cooked mung beans. Add some sugar to the excess mung bean soup in the pot and put it in the refrigerator to make iced mung bean soup.

3. Pour a little corn oil into the wok. When the oil is 70% cooked, pour the drained mung beans into it. Add an appropriate amount of white sugar and fry until it becomes a slightly dry paste.

4. Put the fried mung bean paste into a glass fresh-keeping box, let it cool and put it in the refrigerator. Put it in the refrigerator for 2 hours.

5. Fry the glutinous rice noodles while waiting. Do not pour oil into the wok and fry slowly over low heat (about 5 minutes). Pour the fried glutinous rice noodles into a plate and set aside

6. Make some fillings, pour some corn oil into the pan and fry a few peanuts, let them cool, and then rub the peanut skins clean.

7. Rub the peanuts, peeled walnuts and some crushed sesame seeds

8. Pour peanuts, walnuts and sesame seeds into garlic mortar and crush them

9. Mash the peanuts, walnuts and sesame seeds into a paste so that you can knead them into a ball when making the filling.

10. Take out the mung bean paste and roll it into a ball. The filling is also rolled into a ball. The filling is a bit dry and can't be rolled up, so you can only squeeze it.

11. Put the mung bean balls into the fried glutinous rice noodles and flatten them

12. Take the flattened mung bean cake and put the filling in the middle, squeeze it tightly and roll it into a ball.

13. Put the mung bean balls with filling into the mold and press out the flower shape

14. This is the mung bean mooncake pressed by the mold. Make all the mung bean mooncakes in the order of Figure 12 to Figure 14, and put them in the freezer of the refrigerator for 1 hour before eating. It is a little sandy and a little cool, but it tastes good.

15. Finished product image

16. The finished product after being broken apart

Eating out frequently can cause us to consume too much seasoning, which is bad for our health. The method of making mung bean mooncakes with skin is simple and requires very little seasoning.