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Ingredients (makes 4 mooncakes, 180g each) For the filling 1/2 cup peed split mung beans 1/2 cup water 1 tbsp vegetable oil 9 g vanilla sugar (or 1 tbsp vanilla extract) 1 pinch of salt 1 tbsp vegetable oil + 1 tbsp cooked glutinous rice flour (to cook the paste) For the dough (snow skin) 1.5 cup cooked/roast glutinous rice flour (Bot banh in deo/bot nep chin / Koh Fun) 1.5 cup simple syrup 1/4 tsp pomelo aroma extract
Nguyên liệu: (làm được 4 cái bánh cỡ 180g) Phần nhân: 1/2 chén đậu xanh cà không vỏ 1/2 chén nước 1 ms dầu ăn 9g vani đường (hoặc 1 ống vani) 1 nhúm muối 1 ms bột nếp chín + 1 ms dầu ăn để sên nhân Phần bột: 1.5 chén bột nếp chín/bột bánh in dẻo 1.5 chén nước đường 1/4 mcf tinh dầu hương bưởi
Note: Because we don't put any synthetically produced preservatives in our mooncakes, they can't be kept as long as the store-bought ones. Depending on how well you "stir-fry" the fillings, they can only be kept for 3 to 7 days in a cool place. But I would suggest you eat them within 3 days :)