Carob Mung Bean Filling(Yield 360g)
120g Peeled split mung beans
60g Carob Syrup
50ml Coconut milk
45ml Vegetable oil
A pinch of Salt
1 Tbsp wheat starch
Method:
1)Rinse mung beans.Soak over night or atleast 4 hours.
6)Follow instructions of mooncake recipe to divide into portions, then shape into ball shapes. You can make mung bean filling one or two days ahead. Wrap it in plastic film and store in fridge.
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Carob Redbean Filling(Yield 360g)
Ingredients
150g red beans
Sufficient water to soak and cover red beans in saucepan (750ml)
60g Carob Syrup
A small pinch of salt
Instructions
1) Wash and drain red beans 2 to 3 times or until water runs clear. Top up with fresh water to cover beans. Soak for 4 to 8 hours.
2) Drain red beans. Transfer to a medium size saucepan. Top up with enough fresh water to cover red beans.
3)Place saucepan on the stove and bring water to a boil. Reduce heat to low and simmer
for 1 hour.Top up with a little water when necessary.
4)After an hour, most of the water would have evaporated and beans should be very soft.
Turn off stove and allow red beans to cool.
5)Using an immersion blender, pulse or blend red beans until smooth and fine,add carob syrup and salt and mix well.
6)Add some oil and blended redbean paste in wok.Fry over medium heat until it become soft paste.
7)lTurn off stove and allow red bean paste to cool.
6)Add some oil and blended redbean paste in wok.Fry over medium heat until it become soft paste.
7)lTurn off stove and allow red bean paste to cool.
