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
Would you eat beans for dessert?
You can get the pre-made sweetened red beans here:
OR cook the raw azuki beans yourself!
This is the recipe I followed:
What's The Food Map??
Here's the scratch-off map I use!
I also got the frame to make it pReTtY:
☼ Cooking and camera gear:
☼ Online goodies for you:
(The product links I provide are affiliate links, and they support this channel at no additional cost for you!)
• • • • • • • • • • • • • • • • • •
???? FOLLOW FOR MORE FOOD VIDEOS ????
Instagram:
TikTok:
#redbeans #steamedbun #japanesefood #dessert #baking #streetfood #shorts
Music Credit:
The cool music I use is from EpidemicSound.com. Get 30 days free, on me:
Buchi Filling | How to Make Red Mung Bean Paste | Ep. 101 | Mortar and Pastry
Red Mung Bean Paste | Adzuki Beans | Buchi Palaman | Hopia Palaman | Munggo
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
LET'S CONNECT!
SUBSCRIBE TO OUR CHANNEL:
INSTAGRAM:
FACEBOOK:
Ingredients:
1 cup (250g) red mung beans/adzuki beans ____ 40
1 can (300mL) condensed milk ________________ 35
Total _________________________________________ 75 pesos
Note: Overhead cost (water, electricity, transpo etc.) and labor cost were not yet included if you're planning to sell.
CHECKOUT SOME MORE M&P RECIPES!
MANGO JELLY:
Trending NO BAKE CHOCOLATE DREAM CAKE!
Trending MILO CAKE!
MILO ICE CREAM RECIPE:
CONDENSED MILK BUTTERCREAM RECIPE:
BOILED ICING:
BRAZO DE MERCEDES CUPS:
NO BAKE YEMA CAKE RECIPE:
MINI CHEESECAKE RECIPE:
BLACK FOREST CAKE FLOAT RECIPE:
MILO CHOCO JELLY:
UBE HALAYA:
For business/collaborations:
Email mortarandpastry@gmail.com
MUSIC:
Music by Nekzlo
Easy Homemade Mung Bean Flour 簡單的自製綠豆粉
Mung bean flour can be used to make cakes, pastries, noodles and virtually any food that normally uses wheat flour.
綠豆粉可用於製作蛋糕、糕點、麵條和幾乎任何通常使用小麥粉的食物。
Flaky Tau sar piah (Chinese mung bean pastry) tambun biscuits
Tau sar piah /tambun biscuits
Bahan bahan nya :
Bahan isi :
100g split green beans /kacang hijau kupas
80g caster sugar /gula caster
1tsp/sdm light brown sugar /gula pirang
1/2tsp salt /garam
1/4 tsp white pepper /lada bubuk
4tsp fried shallot /bawang merah goreng
40ml oil /minyak
pastry recipe:
oil dought:120g hongkong flour/cake flour/tepung protein rendah
50ml cooking oil/minyak sayur
water dought:
120 g hongkong flour/tepung protein rendah
pinch of salt/secubit garam
50ml oil/minyak sayur
30 ml water/air dingin(cool water)
1 tsp golden syrup/honey/madu
glaze:1 egg yolks
untuk olesan :1 butir kuning telur campur air sedikit
lihat juga resep yg vegytarian recipes
#RESEPBAKPIA #famusetausarpiah #singapore
#Aymakho
Taiwanese Traditional Mung Bean Mooncake Pastry Recipe using Air Fryer
♥ Please Subscribe to my channel for more delicious recipes!
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
Taiwanese style 【mooncake—Mung Bean Pastry 】台式月餅—【綠豆凸(椪)】 Chi's Magic Kitchen 琪的百變廚房
Taiwanese style mooncakes—Mung Bean Pastry
#Savory #Taiwanese style #mooncakes #Mung Bean #Pastry
#台式 #月餅 #綠豆凸 #綠豆椪 #中秋節 #古早味 #雪花齋 #生計 #用心 #點心 #豐原 #健康 #伴手禮 #芋頭酥
【Ingredients】 (makes around 8)
【Water-Oil Pasty】
120g all-purpose flour
45g unsalted butter
25g powdered sugar
50g water
【Oil Pastry】
120g cake flour
60g unsalted butter
【Filling】
a. Mung Bean Paste
b. Minced Pork Sauce
台式月餅—綠豆凸(椪)
【材料】(8個左右)
【油皮】
120克中筋麵粉
45克無鹽奶油
25克糖粉
50克水
【酥皮】
120克低筋麵粉
60克無鹽奶油
【內餡】
綠豆餡
肉燥