Main Ingredients:
Mung Bean Paste: (prepared in advance), appropriate amount.
Auxiliary Ingredients:
Matcha Powder: appropriate amount; Butterfly Pea Powder: appropriate amount; Beetroot Powder: appropriate amount.
Flavor: Original; Technique: Skillful; Time: Half an hour; Difficulty: Advanced.
Detailed Steps for Cooking Colorful Mung Bean Mooncake
The mung bean paste is prepared in advance. The detailed process for making mung bean paste was introduced in the previous recipe and will not be repeated here.
This is starch that has been stir-fried and is used as a hand powder for a finer texture.
Take a piece of mung bean paste and weigh it to be equal to the weight required by the mold. Roll it into a round ball and then roll it in a little cooked starch (not too much).
Before stuffing it into the mold, roll the mung bean paste into the same width as the mooncake tube, and then gently press it into the mooncake bucket (the pattern will be clear).
The natural mung bean cake has clear pattern texture.
I weighed it first and then added the color. This one has added matcha powder, and the amount can be adjusted according to the desired color.
Roll it into a ball, dip it in a little starch, and then press it into the mold to shape it.
This one has added butterfly pea powder.
This one has added beetroot powder and has been rolled into a round shape.
Put it into the mooncake mold.
The three-colored mung bean paste mooncakes are not only beautiful but also safe to eat.
The finished mung bean mooncake.
The mung bean mooncake has clear pattern texture.
The colors are bright and beautiful.
No artificial colors added, so it is safe to eat.
I really like its delicate texture.
Let’s take another photo with a different plate.
The finished product is called “hard to eat”. Enjoy the beauty before tasting it.
