Ingredients
Mung bean powder, milk powder, butter, sugar, water (filling) ( 200g, 80g, 50g, 20g, 100g ) | Dried cranberries, mirin (stuffing) ( 50g, 30g ) |
Coconut juice ( 160g ) | Sugar ( 50g ) |
How to make coconut snowskin mooncakes (mung bean custard filling)
2. Prepare materials.
3. Make mung bean custard filling and steam mung bean powder over high heat 15 minutes, then stir fry with butter and milk powder, finally add water, stir well and set aside.
4. Soak dried cranberries in mirin until softened.
5. Add mung bean custard to the softened cranberries Mix the filling evenly and divide into 25g filling balls.
6. Make the pie crust, pour in the coconut milk and heat until 60℃, add sugar, mix well and cool until used.
7. Add glutinous rice flour and stir.
8. Add rice flour, corn starch, and corn oil Stir together well.
9. Strain into a wide-mouthed bowl.
10. Steam over high heat for 25 minutes and leave to cool naturally.
11. After cooling, divide into 30g small particles and form into balls.ball.
12. Flatten with plastic wrap (or film gloves) Pie crust.
13.Take a piece of stuffing and rotate it with the edge of the tiger's mouth.Pinch the edges tightly and wrap into a round ball.
14.Put in the glutinous rice that has been fried over low heat in advance In the flour, coat it with a layer of dry flour.
15.Put it into the mold.
16. Press and form to take out.
17. Place in the refrigerator for 2 hours before consumption Best taste.
18.Place and take photos.
19.A close-up picture.
1.Finished product.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
