How to make mung bean paste mooncakes

Many people are the only child in their families, and they grow up under the protection of their parents. After becoming adults and leaving the care of their parents, many of them no longer know how to eat because there is no one to cook for them. Faced with such a reality, you definitely don't want to starve to death, so you have to do it yourself. Now, I will teach you how to make mung bean paste mooncakes.

1.1 Wash the green beans, add water and cook thoroughly in a pressure cooker. The amount of water is about 3-4 times the amount of water used for cooking rice.

2.2 Soak and clean the shelled mung beans. Make sure to wash the mung beans until the water is clear. If the mung bean filling is not washed clean enough, it will not be stored for long enough.

3.12 The pressed mung bean paste is already very smooth and there is no need to use a food processor! This is the mung bean embryo

5. When the water is dry, add sugar and continue to fry.

6. Stir-fry again until the sugar is evenly distributed and the water is dry, then add oil and continue frying.

7. Then add maltose heated to about 60 degrees in water and stir evenly

8. You can use your hands to pick up some bean filling to try the taste, it tastes like authentic mooncake filling! But this is not very sweet. I made it myself. It won’t be as sweet as those sold outside.

9. Stir-fry until it is barely pushable, turn off the heat, and set aside to cool. The bean paste will continue to absorb moisture after cooling.

10. Leave the cooled bean paste for a day

11. Take it out again the next day and fry it again for about ten minutes, and it will be very delicate! Moreover, the bean paste fried again the next day is very durable and can be kept for more than 3 weeks.

Thank you all for joining me today to learn how to make mung bean mooncakes. Sharing delicious food with everyone is my greatest joy. You might as well share this joy with your friends around you. Let us share delicious food.