Hướng dẫn làm bánh trung thu lạnh dẻo kiểu Singpago đổi gió mùa trăng rằm
- 6 năm trước
INGREDIENTS
A. Mung bean filling (store-bought filling is also fine)
100 g/ 3.5 oz mung beans
45~50 g/ 3 tbsp caster sugar
45 g/ 3 tbsp coconut oil or peanut oil
1 tsp matcha paste or 1 - 2 tsp (2 - 4 g) matcha/ green tea powder
B. Dough/ Mooncake skin
100 g/ 1 cup less 2 tbsp cooked glutinous rice flour (available in Asian supermarkets)
80 g (3/4 cup) icing/ powdered sugar
30 g/ 2 tbsp shortening
80 - 150 ml (1/3 - 1/2 cup) COLD milk/ drinking water or juice of your preference
A. Mung bean filling (store-bought filling is also fine)
100 g/ 3.5 oz mung beans
45~50 g/ 3 tbsp caster sugar
45 g/ 3 tbsp coconut oil or peanut oil
1 tsp matcha paste or 1 - 2 tsp (2 - 4 g) matcha/ green tea powder
B. Dough/ Mooncake skin
100 g/ 1 cup less 2 tbsp cooked glutinous rice flour (available in Asian supermarkets)
80 g (3/4 cup) icing/ powdered sugar
30 g/ 2 tbsp shortening
80 - 150 ml (1/3 - 1/2 cup) COLD milk/ drinking water or juice of your preference