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Mung Bean Mooncake
INGREDIENTS
- 200 g (7 oz) of skinless mung beans
- 300 g (1.25 cups) of water
- 56 g (1/2 stick) of unsalted butter
- 100 g (8 tbsp) of sugar
- 63 g (3 tbsp) of honey
- 1/4 tsp of salt
INSTRUCTION
- Soak the skinless mung bean overnight, Then rinse under running water and drain thoroughly.
- Add the well-drained mung beans and 1.25 cups of water into a nonstick pot. Then bring to a simmer over medium heat. Switch the heat to the lowest and simmer for 20 minutes. If you use skin-on mung beans, the pastry will have a dark green color, and it will take 1.5 hours for the beans to turn soft.
- Use a rubber spatula to smash the cooked mung beans until nice and smooth. If you are using the skin on mung beans, you will have to use a blender to crush the beans because the skin is a bit tougher.
- Add sugar, honey, salt, and unsalted butter into the mung bean paste. Stir over medium-low heat for 15 minutes to evaporate excess moisture.
- When the mung bean paste becomes nonstick, remove it to the side and let it cool to lukewarm. Make sure you cover the mung bean paste so it doesn't form a hard skin.
- Divide the mung bean paste into 12 pieces. Roll each piece in between your hands and shape it into a round ball.
- Put the mung bean paste into a mooncake presser. Gently press it down onto a clean cutting board with steady pressure. Stay there for a few seconds to establish the shape. Then release it. You will get a pretty, exquisite pastry. Enjoy!
*Recipe on video and text may differ from each other!
How to cook Mung Bean Mooncake:
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