Homemade Low-Sugar Mung Bean Paste 自製低糖綠豆蓉 （中英食譜教程）
This is my first time making homemade bean paste and I am glad that I am in control of the sugar level and have made these low sugar version. Mung bean paste can be used for making many types of desserts like Jin Deui (a type of fried Chinese pastry made from glutinous rice flour, coated with sesame seeds on the outside and is crisp and chewy), Ang Ku Kueh (a small round or oval shaped Chinese pastry with soft stickyglutinous rice flour skin wrapped around a sweet filling in the centre), mooncakes etc.
這是我第一次試做豆蓉，自己做的不但健康還可以控制糖分。綠豆蓉可以用來製作不同的甜點如煎堆/芝麻球（一種油炸的甜點，用糯米粉製成，外層沾了芝麻，咬下去酥脆又有嚼勁），紅龜粿，月餅等等。
I have used the low-sugar mung bean paste to make a batch of watermelon-shaped pastry mooncakes (as seen below) using all natural ingredients and no artificial colourings or baking chemicals at all. Isn't it cute?
我用了自製的低糖綠豆蓉，做了以下的西瓜造型月餅，用的是全天然材料，無人工色素或化學，可愛嗎？
Homemade Low-Sugar Mung Bean Paste
自製低糖綠豆蓉
(中文食譜取之『這裡』，english recipe translated by bakingtaitai)
Ingredients: (makes 1.56kg of mung bean paste)
500g split mung (green) beans
180g sugar (this is super low sugar, please increase amount if you prefer slightly sweeter.)
150ml cooking oil (I used sunflower oil)
35g wheat starch (also known as tim sum flour)
食材：(可做1.56公斤綠豆蓉）
500克 綠豆絆
180克 細砂糖 （這分量是超低糖的，如果喜歡甜一點可以增加多一些）
150毫升 食油 （我用葵花仔油）
35克 澄面 （也稱為蝦餃粉）
Method 做法:
1. Wash and soak mung beans overnight.
1。綠豆絆洗凈浸泡過夜。
2. Discard the water soaked overnight and put mung beans into a pot with fresh water. Bring it to a boil over medium heat and cook for 10 minutes. Scoop up any bubbles/foam arising to the surface. Off the fire, cover for 10 minutes.
2。倒掉浸過夜的水，綠豆放入鍋中，另加新的清水，以中火煮滾10分鐘，用湯勺舀起浮起的泡沫，熄火後加蓋焗10 分鐘。
3. Pour the mung beans into a strainer to strain out the water.
3。綠豆倒入濾網過濾，濾掉水分。
4. Use a blender to blend till paste form.
4。用攪拌機攪碎成蓉。
5. Pour in half sugar and half oil into the wet paste, using low heat to stir/fry till paste is drier. Stirring continuously to melt the sugar and absorb the oil. Pour in the remaining sugar and oil and continue to stir till paste thickens like peanut butter form.
5。濕潤的綠豆蓉，倒入一半糖及植物油，用小火炒至干身，其間要不停攪拌，讓糖開溶解並慢慢吸收油份。再倒入另一半的糖及油，繼續攪拌，收干水分的豆蓉會像花生醬般柔軟濃稠。
6. Off the fire. Sift the wheat flour in and mix well. Store in the fridge after it has cooled down completely. (Can be stored in the refrigerator for 4 to 5 days. If you want to keep it longer, you may store it in the freezer. Just transfer to thaw in the fridge the night before you need to use it.)
6。熄火，篩入澄面，攪拌均勻。盛起放涼，放入雪櫃備用。（在雪櫃可存放4 – 5 天，如要長時間保存，可放進冷凍庫，需要用前一晚，移到下層解凍即可。）
I have used the homemade low-sugar mung bean paste and added some black sesame seeds to it to make some pastry watermelon mooncakes which I will share the recipe in the next post, do look out for it!
我用了自製的低糖綠豆蓉，加入了一些黑芝麻來做西瓜造型月餅。接下來，我將會分享西瓜造型月餅的食譜和做法，請留意哦！
Updated on 8 Sep 2015
Using this homemade low-sugar mung bean paste, I added some beet-root powder and made more healthy and all natural watermelon pastry mooncakes. Click 'here' for watermelon mooncake recipe.
今天又用全天然材料做西瓜造型月餅了。這次在自製的低糖綠豆蓉里加了些甜菜根粉，做了紅西瓜。現在紅黃西瓜都有了！按『這』看西瓜造型月餅。
轉載請註明來源：今天頭條