Method
1. Soak mung beans overnight (green beans indicate they are not aged and safe to eat).
2. Rinse thoroughly to remove impurities, add sufficient water, and pressure cook for 20 minutes after the water comes to a boil.
3. Strain the cooked mung beans to remove the skins (skins may be discarded or retained according to preference).
4. The skinned mung bean paste will be very smooth.
5. Place the paste in a pan. Add a suitable amount of oil (use a pan with a thicker bottom; avoid iron pans).
6. Add an appropriate amount of white sugar (rock sugar may also be used).
7. Slowly stir-fry until the moisture evaporates, reaching a consistency suitable for wrapping.(This step requires patience—do not rush. Only when all moisture is fully evaporated will the filling be easy to work with. Use low heat; high heat will cause burning.)
8. Do not discard the sifted mung bean skins. Add water and white sugar, then bring to a boil.
9. Once cooked, blend into mung bean soup in a blender. This refreshing drink is perfect for cooling down on hot days.
Recipe Tips
1. On hot days, soak ingredients overnight in the refrigerator;
2. Making white bean paste requires an extra peeling step—skins come off easily after soaking;
Red bean paste is a delicious filling enjoyed by all ages.Now let's learn how to make delicious bean paste together! Ingredients: 250g mung beans, 125g sugar, 25g oil, water as needed.
3. Use a pressure cooker to boil beans for faster results;
4. If the paste isn't smooth enough, sift it multiple times;
5.Blending requires less effort than sifting, but you'll need to add water during the process. This makes the paste wetter, extending the time needed to dry it out completely. 6. Using peanut oil when stir-frying the paste enhances its aroma. Many prefer peanut oil for fillings, but you can substitute it with other neutral-flavored vegetable oils if desired. 7. The amounts of oil and sugar are just guidelines—feel free to adjust them to your taste.
8. For easier handling when wrapping mooncakes, stir-fry the filling until drier. Depending on the moisture content of the red bean paste, this may take anywhere from 5 to 20 minutes—patience is key.
Especially during the final minutes, when the filling is already quite dry, stirring becomes more difficult. However, it's crucial to keep stirring constantly to prevent burning on the bottom.If you have a large batch of cooked filling, transfer it to another container to cool. At the very least, remove the pot from the stove to prevent residual heat from scorching the bottom.
9. Turn off the heat when the bean paste is slightly wetter than your desired consistency—it will appear drier after cooling than when warm;10. Flavoring agents like sugar and matcha powder can be added during stir-frying. Alternatively, prepare a large batch of plain red bean paste first, then portion out the desired amount before adding sugar and seasonings to mix. 11. Refrigerate the cooled plain red bean paste promptly. It can also be sealed and frozen for long-term storage.