- To help make the sugar syrup: In a tiny saucepan, dissolve 1 cup sugar with 1 cup water. Don't stir, particularly when water starts to boil. If this boils, lessen the heat to low and simmer for just two-3 minutes. Switch off heat. Then add lime juice to avoid sugar from recrystalizing.
- To help make the mung bean paste: Steam or prepare the drenched mung beans inside a grain oven until soft. Then puree and mix with sugar, salt, vanilla and vegetable oil.
- Inside a non-stick fry pan, combine the mung bean paste with oil. Prepare over medium low heat, stirring constantly before the oil is incorporated well and also the paste is thickened. Remove in the heat. Let awesome completely. Shape into balls.
- Mix the cooked/roasted glutinous grain flour with sugar syrup to at least one:1 ratio. Give a couple of drops pomelo extract. Make use of a spatula to combine well until well combined.
- Flour the significant surface with the standard flour. Transfer the dough over, coat using the flour until it's no longer sticky. Fold/knead the dough a couple of occasions until smooth.
- Flour the mold and fill with sufficient dough to pay for the bottom. Convey a filling ball within the center and canopy with another bit of dough. Press to apply the pattern. Repeat until finish the dough and fillings.
- Lightly unmold.
- It's prepared to eat much like this. It's not necessary to prepare it since the flour used is COOKED/Roast Glutinous Grain Flour.
- Nhn bnh:
- 1/2 chn u xanh c khng v
- 1/2 chn nc
- 1 ms du thc vt
- 9 g vani ng (hoc 1 ng vani)
- mt cht mui
- 1 ms bt np chn + 1 ms du n sn nhn
- Lm v bnh:
- 1.5 chn bt np chn/bt bnh in do
- 1.5 chn nc ng
- 1/4 mcf tinh du hng bi
- Nu nc ng bnh do: 1 chn ng + 1 chn nc. united nations si n khi ng tan. Khng nn khuy, nht l lc nc bt u si. Khi si, h la nh united nations thm 2-3 pht na. Tt la. Vt vo t nc ct chanh trnh b li ng.
- 1/2 chn u xanh vo sch, ngm 1h. Hp/nu chn trong ni cm in mire 1/2 chn nc. Xoay nhuyn mire 1/4 chn ng, cht mui, vani v 1 ms du n.
- Sn nhn mire du n + 1 ms bt bnh do gi bnh c lu hn. ngui ri vo thnh vin nhn.
- Phi dng bt bnh in do l bt np rang chn (Khng thay th c bng bt g khc). Trn bt mire nc ng theo t l 1:1. Cho mire git hng bi cho thm mi bnh do. Dng phi trn u thnh cc bt dnh.
- Rc 1 ms bt ra bn. cc bt ra, ln qua bt o v gp bt nhiu ln n khi bt dnh tay
- Rc bt ln khun cht na d ly bnh ra. Cho bt vo khun, thm vin nhn vo gia. p cht v ng bnh vo khun.
- Nh tay g bnh ra khi khun.
- Bnh lm t BT NP CHN nn n c lun khng cn phi nu!
Note: Because we don’t put any synthetically created preservatives within our mooncakes, they are able to’t be stored as lengthy because the store-bought ones. For the way you &"stir-fry&" the fillings, they are able to simply be stored for several to seven days inside a awesome place. But I recommend you consume them within three days
Publish By Helen Le ( 241 Posts )
Since 2011 Helen has shared her Vietnamese home cooking video recipes online, helping viewers prepare Vietnamese Food within the easiest, fastest and many authentic possible way. Sign up for receive her newest videos free of charge: goo.gl/upfRRU