Snow Skin Purple Mooncakes Mung Bean (Bánh trung thu màu tím đậu xanh) Recipe

 

Ingredients

Skin

2 cups cooked Glutinous Flour

1/3 cup Sugar

1 cup Coconut Milk

1 Tbsp. Coconut Oil

Purple Coloring

Water

Fillings

3/4 cup Mung Bean

2 Tbsp. Tapioca Starch

3/4 cup Sugar

Pinch of Salt

Water

Soak 3/4 cup Mung Bean in warm water then rinse with water. Pour into a small pot.  Add in some water to slightly cover the mung bean and add in a pinch of Salt.  Bring to a high simmer.  Skim the foam. When the mung bean are soften, remove from heat. Smash the mung bean in a bowl.  Add 2 Tbsp. Tapioca Starch, pinch of Salt and set aside. Add 3/4 cup Sugar into a pot with some water.  Using medium low heat, add in the mung bean paste.  Stir until combine with the Sugar and remove from heat.  Roll into balls and set aside. 

Add 2 cups cooked Glutinous Flour into a bowl.  Add 1/3 cup Sugar, 1 cup Coconut Milk, 1 Tbsp. Coconut Oil and Water (add as needed). Add in Purple Coloring (optional).  Mix well, cover and set aside for 30 minutes.  Steam for 10 minutes.  Remove from steamer and let cool.  

Cover the mung bean balls with the skin and roll into a ball.  Repeat until you used up all the fillings.  Use cooked Glutinous Flour to coat the skin and mold.  Place in mold.  Repeat until done.  Enjoy!