How To make Mung Bean Pastries
1/2 c Mung bean flour
3/4 c Sugar
2 dr Red or green food colouring
1/4 c Rice flour
3/4 c Coconut milk
1/2 ts Salt
2 tb Yellow mung beans, optional
In a large bowl, combine the mung bean flour, sugar, food colouring & 2 c cold water. Stir until the flour is almost dissolved. Strain
through cheesecloth into a pot. Over medium heat, stir the liquid until all remaining solids are completely dissolved & the mixture is thick & sticky enough to coat a spoon. Cool for 15 minutes. Cover a baking sheet with waxed paper. Drop the mixture by the spoonful onto the sheet. Do not allow the circles to touch. Let cool to room temperature. In a large bowl, combine the rice flour, milk & salt, stirring until dissolved. Strain into a pot & cook over medium heat for 10 minutes. Drop 1 ts of this onto the cooling gelatin circles. In a dry skillet, toast the yellow mung beans until they turn light brown. Generously sprinkle onto the pastries & refrigerate for 1 hour before serving. They will keep in the refrigerator for 2 or 3 days.
How To make Mung Bean Pastries's Videos
Taiwanese Traditional Mung Bean Mooncake Pastry Recipe using Air Fryer
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The Mid-Autumn Festival is one of the most significant Chinese holidays. During the festival, families traditionally eat the mooncake because its round shape symbolizes the completion and togetherness.
The style of mooncake varies by regions. Some have smooth buttery skin; others have flaky crust. Some have sweet bean paste filling; others have savory treat in the center etc.
Today, we’re going to share a Taiwanese style mooncake, Mung Bean Pastry, with you. A savory sweet filling with a twist of curry flavor and a layered, flaky crust; you will love the uniqueness of this Taiwanese savory mung bean pastry.
Full Recipe:
Cooking Time: 90 mins
Servings: 40
Ingredients
{Mung Bean Paste}
400g Split Mung Beans
1000ml Water
300g Sugar
2 Tbsp Bull-Head Curry Paste
{Meat Fillings}
2 Tbsp Bullhead Shallot Sauce
300g Ground Pork
2 Tbsp Sugar
2 tsp White Sesame
1/2 tsp White Pepper
2 Tbsp Soy Sauce
2 Tbsp Rice Wine
{Water Dough}
480g All-purpose Flour
140g Butter, cut in cube
60g Powdered Sugar
180ml Warm Water
{Oil Dough}
360g All-purpose Flour
180g Butter, cut in cube
Direction:
1. Put split mung beans and water in a pot and steam at medium-low heat for 20-25 minutes until soft.
2. In the meantime, pan fry Bull-Head Shallot Sauce and ground pork. Add sugar, white sesame, white pepper, soy sauce, and rice wine in order. Stir fry until the juice is reduced. Let cool and set aside.
3. Mash the steamed mung beans till very fine and stir in sugar while still hot. Add Bull-Head Curry Paste and mix well. Let cool and set aside.
4. Knead water dough ingredients into a smooth dough and let it rest for 10 minutes.
5. Meanwhile, knead oil dough ingredients into a smooth dough.
6. Divide the water dough and oil dough into 20 portions respectively. Flatten each portion of water dough and wrap up oil dough until all finish.
7. Take a ball, use a rolling pin to roll out the ball into a rectangular shape and then roll it up. Rotate the dough 90 degrees and repeat another time the same way. It’s now the pastry dough.
8. Roll out the pastry dough into a round shape. Wrap up the mung bean paste and meat filling in the center.
9. Stamp the top of the mung bean pastry of your choice.
10. Bake in the air fryer at 355°F for 12 minutes (or 20 minutes in the oven).
11. It is recommended to leave the mung bean pastry for at least 24 hours to let the oil infuse with the pastry, that way the pastry skin would taste better.
#Mooncake #Pastry #AirFryer
Vegan Mung Bean Pastry recipe ????-a traditional food in Mid-Autumn festival
I recently discovered the recipe of the vegan mung bean pastry from grandma’s bookshelf !!
I am super excited to make the tastes of the mid-autumn in the memory~
I still remember that when I was a child, grandpa is making tea, cousins are running around. The whole family are playing in the yard.
In Mid-Autumn festival, the most memorable dish is vegan mung bean pastry.
Mung Bean Pastry for Quality: 16 ( Vegan )
Skin:
200 g All-Purpose Flour
30 g Sugar
95 g Water
45 g Oil
Shortening:
110 g All-Purpose Flour
45 g Oil
Mung Bean Filling:
227 g Skin off Mung Beans
60 g Oil
50 g Sugar
4 g Salt
0.5 g White Pepper
Put it into a preheated oven at 375 °F/190 °C for 5 minutes, then bake at 325 °F/165 °C for 15 minutes.
#VeganRecipes
#VeganFood
#VeganDessert
Flaky Tau Sar Piah (Chinese Mung Bean Pastry) with smooth Tau Sar filling 酥皮豆沙饼
Hi, I'm Zoe. I'm sorry that my blog, Bake for Happy Kids is permanently unavailable but you can continue to watch my video at my YouTube channel. Happy Cooking and Baking!
Tau Sar Piah (Savoury Mung Bean Paste Biscuit) | MyKitchen101en
Tau Sar Piah is Malaysian style Savoury Mung Bean Paste Biscuit. This recipe uses lard to make the flaky crust, you may replace it with pure ghee (a.k.a. clarified butter) or shortening.
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Mung Beans Patties (Vegan) Recipe (Vegetarian)
How to make Vegan Mung beans Patties in easy steps. Mung Beans Patties Recipe
Ingredients:
8 oz (227g) Mung Beans (1 Cup)
3 oz (85g) Cilantro
2 Potatoes
1 Small Onion
2 Garlic Cloves
1/2 Tsp Cumin
2 Tbsp Vegetable Oil
Salt, Turmeric, Black Pepper
Preparations:
1- Soak a cup of mung beans in 1.5 cup water for 2 hours.
2- Skin and chop the potatoes.
3- Mince the cilantro.
4- Grate an onion.
5- Grind the cumin.
Directions: for details click:
A vegan and healthy food, mung beans patties are rich source of vitamin B6 and vitamin C. Mung Beans patties are also a good source of vitamin A (14 percent).
Mung Beans patty is high in dietary fiber and. A good point of mung beans patties is that while it has no cholesterol, mung beans can... Read More
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Mung bean pastry | SUGAR FREE | Detailed recipe 【Cook with Yihan】
This pastry has a very crumbly, crispy texture, and has beautiful, clear layers.
You should definitely try this Chinese dessert! It will surprise you inside out!
Recipe for mung bean paste/mung bean cake:
Mung bean pastry ingredients (serves 16) :
1st dough:
- 100g all-purpose flour
-33g cake flour
-50g butter
-40g hot water
-15g erythritol
-33g cold water
2nd dough:
- 110g cake flour (all-purpose and bread flour is fine too)
- 50g refined coconut oil
I have a Chinese version of this video, click on the link below:
这个视频有中文版哦， 如果需要中文版的点击下方链接：
Yields 16 servings (macros per serving)
NET CARBS: 15g
FIBER: 2g
PROTEIN: 3g
FAT: 6g
CALORIES: 132
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Background music：
Artist: Aakash Gandhi
Title: Dancing Star