How to make white kidney bean fruit mooncake filling

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  1.Weigh the white kidney beans and soak them in water overnight.White kidney beans drink more water.Add more water at a time to fully soak the white kidney bean skins without wrinkles.This will make it easy to remove the white kidney bean skins.

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  2.Easily peel off the white kidney bean skin the next day.

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  3. Make sure the white kidney beans are soaked thoroughly, add appropriate amount of water and soak for 4 hours.Weigh the cooking oil, sugar and pre-fried glutinous rice flour and set aside.

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  4. Soak the peeled white kidney beans thoroughly, add water and rub them for a thumb and a half , cover and simmer over low heat for about an hour until tender.

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  5.The water is low, the white kidney beans are cooked and crushed into puree with a shovel.

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  6. Pour into the wok, add sugar at a time, and stir-fry with a shovel to prevent burning pot.

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  7. Stir-fry the white kidney beans until the moisture becomes less and the bean paste becomes dry.Add in portions Cooking oil, add the cooking oil and refried beans one at a time.

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  8.When you feel that it is difficult to stir-fry with a shovel, pour in the cooked glutinous rice flour and stir-fry evenly.That’s it.

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  9. If you are not sure, use a shovel or chopsticks to insert it vertically and it will not fall down, which proves Fried.

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  10. Let cool the white kidney bean puree and divide it into four equal parts, add various fruity flavors Prepare the powder.

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  11.Take one portion and add 10 grams of blueberry powder

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  12. Then stir evenly.The blueberry fruity mooncake filling is completed.Follow steps 11-12 for the remaining three flavors and so on..

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  13. White kidney bean mooncake fillings in four flavors: blueberry, strawberry, pineapple and taro, Store separately in bags to prevent air drying.

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  14. Use time to divide the same amount into small balls and roll them into balls to make mooncakes..