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In a separate mixing bowl, combine
Milk (1 1/2 cups)
Granulated Sugar (1/2 cup)
Salt (1/2 tsp)
Sweet Glutinous Rice Flour (3 Tbsp)
. Stir to mix well and keep for later use.
Split Mung Beans (1 cup)
and pour in just enough water to cover the mung bean and steam in a wok over medium-high heat for 30 minutes or until mung bean turns very soft.
Remove the mung bean from the steamer and transfer it into a large mixing bowl. Add in the
Durian Pulp (1 cup)
and blend the mung bean mixture into a smooth paste.
Pour in the glutinous rice flour mixture into the mung bean paste and stir till combined. Sieve the mixture into a non-stick pan or a stainless steel pan.
When done, add in
Cooking Oil (2 oz)
. Stir to mix well.
Place the pan on a stove and start cooking. Using medium heat, stir-fry the paste mixture until boiling. Stir constantly to avoid the paste from being burnt at the bottom. Stir till liquid starts to evaporate and paste starts to firm up.
Turn heat to low and continue to stir until the paste turns thick. Keep stirring until the paste does not stick to the pan and comes together.
Let the mung bean paste cool completely, divide it into equal portions, and roll into small balls. They are then ready to be used for the mooncakes filling!
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