Homemade Mung Bean Paste Filling 绿豆馅 скачать в хорошем качестве

Homemade Mung Bean Paste Filling 绿豆馅

Homemade Mung Bean Paste Filling. Sweet and creamy Ideal for snow skin mooncakes, mung bean cakes, and various pastries Ingredients: 250g peeled mung beans, washed and soaked overnight Milk, 250g Butter, 50g White sugar, 40g Condensed milk, 10g Milk powder, 25g Instructions: 1. Drain the soaked mung beans. 2. Steam the mung beans on high heat for approximately 30 minutes, or until they can be easily mashed with a spoon. While the mung beans are still hot, put them in a food processor. 3. Add 250g of milk and blend until smooth. 4. Transfer the blended mung bean paste to a pan. Add 50g of butter, 40g of white sugar, 10g of condensed milk, and 25g of milk powder. Stir-fry the mixture over low heat until well combined and the desired consistency is achieved. (Don't stick the shovel or your hands.) 5. Allow the paste to cool. Store the mung bean paste in a sealed container, covering it with plastic wrap to prevent moisture loss. For optimal freshness, refrigerate and consume within 3 days. If freezing, the storage time can be extended accordingly.