Yield: about 480g
Ingredients:
150g Mung Bean, washed, soaked in water for at least 4 hours, best if soaked overnight.
300ml Hot Water
60g Granulated Sugar
3 tbsp vegetable oil
1 tbsp cornstarch, mix with 35 ml water
2 tsp of Matcha powder, mix with 30 ml hot water (or to taste)
Method:
In a pot, over medium-high heat, cook mung bean, hot water and granulated sugar until boiled, then reduce heat to low. Stir occasionally to prevent burning. Cook until mung bean has become very soft. Add more water when needed.
Remove from heat, let the mixture cool for a bit then use food processor/blender/ immersion blender to blend
Strain blended mung bean mixture
Transfer to a sauce pan, over low heat, add in oil 1 spoon at a time oil, stir. Continue until all the oil has been added.
In a separate bowl, mix Matcha powder with water then pour it into the mixture. Stir well.
In a separate bowl, mix cornstarch with water then pour it into the mixture. Constantly stir the mixture until thickened as desired. For moon cake filling consistency, it will be about 45 minutes to 1 hour since added cornstarch.
Variations:
Coffee, any flavoured powder.
Note:
Adjust level of sugar accordingly to your taste.
The more sugar added, the longer shelf life.
Good luck and have fun baking !
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