ingredient (20 g inside filling, can make 20 pieces)
- 幼砂糖 50 g
- 花奶 60 ml
- 菜油 35 ml
- 鹽 少許
- 澄麵粉 3/4 tbsp
1. 綠豆略沖洗。加水浸過面。浸過夜。或至少4小時。
2. 綠豆轉入一淺又闊的金屬盤中，加沸水蓋過面約 1cm / 0.4吋。放入鑊中，用大中火隔水蒸約25至 30分鐘。用手捏少許測試，感到很軟綿，容易爛開（ 參看上面右上角小圖 ），就成。
3. 把綠豆轉入一篩中，倒去多餘水份。用大匙把綠豆壓過篩成蓉。
4. 綠豆蓉放入易潔鑊中，加糖，花奶，油，鹽拌勻。用中大火煮至水份收乾一大半。逐少篩入澄麵粉拌勻。轉中小火炒至乾身，約30至35分鐘。盛入一盤中，放涼。
5. 綠豆蓉餡每份20 g，滾圓，即成。或預先三數天前做好，用保鮮膜包裹，或存放入玻璃或膠盒中，上面放一塊廚房紙，加蓋，存放在冰箱（fridge）中冷藏。到需要時，拿出來使用。
or use pressure pot:
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- 去衣開邊綠豆 100 g
- 1 1/2 cup water
1. Clean the mung beans.
2. Add to the pressure pot with 1 1/2 cup water.
3. Set pressure/bean mode, start cook it.
4. Open after auto release.
5. If the mung beans is too dry, add more water. Keep stirring and use sauté to cook about 2 mins or until it smooth.
- 幼砂糖 50 g
- 花奶 60 ml
- 菜油 35 ml
- 鹽 少許
- 花奶 60 ml
- 菜油 35 ml
- 鹽 少許
6. Transfer the mung beans paste to non-stick fry pan. Use medium-high heat and keep cooking. Add the sugar, evaporated milk, vegetable oil and salt in and mix well.
- 澄麵粉 3/4 tbsp
7. Change to low heat and keep cooking. Add 澄麵粉 and mix well. Keep stirring it, until the mung beans paste thick enough. About 30 to 35 mins. Set aside until cool.
8. Separate the mung beans paste into 20 g ball shape. Store in airtight container and keep in the freezer until use.
ref: http://www.christinesrecipes.com/2012/08/mung-bean-filling.html
