An ethereal dessert match for the Moon Goddess and Moon Rabbit on Mid Autumn Competition! These are usually not precisely mooncakes however they’re within the actual form of mooncakes however a lot simpler to make, comprise much more protein and far much less sugar or carbs, and crammed with a selfmade seasonal pumpkin filling.
Mung bean muffins are so underrated and lesser identified – it is like a well-kept secret however I imagine these creamy, delicate, tremendous wholesome, and not-too-sweet treats need to be loved by extra! The principle ingredient is steamed shelled mung beans, and technically you solely want ONE different ingredient, which is a few type of fats, you should utilize butter, coconut oil, and even vegetable oil.
I do advocate utilizing an oil that turns into stable at room temperature for a greater texture and look. Sweetener is completely elective, and I really actually get pleasure from unsweetened plain mung bean muffins.
Because it’s solely two days from this 12 months’s Mid Autumn Competition, I pressed them in mooncake molds with a moon palace and moon rabbit sample! You need to use any mildew you might have, and even press the mung bean combination in a flat backside dish after which lower it into smaller squares. For fillings, I made a creamy pumpkin paste, you may as well use sweetened pink bean paste, sesame paste, or peanut paste and so on.Â
And simply to make clear, these are usually not conventional moon muffins! Conventional moon muffins are made from both baked pastry or snow pores and skin, aka mochi pores and skin. However as a lazy chef I opted for this a lot simpler mung bean cake model – AND you get tons of protein together with your dessert, win win 😉
INGREDIENTS:
250 g shelled mung beans
60 g coconut oil or vegan butter
2 tablespoon condensed coconut milk, or different sweetener of selection
1 teaspoon rose powder, for shade, elective
1 teaspoon butterfly pea flower powder, for shade, elective
For the Pumpkin Filling –
1 15 oz can pumpkin puree
1/4 cup brown sugar
2 tablespoon sticky rice flour
TO MAKE:
– Soak the mung beans for 4 hours, or within the fridge in a single day;
– Drain and rinse a couple of instances, then switch to a steaming drawer and steam for 50 minutes to 1 hour, till you’ll be able to simply crush the mung beans to a paste together with your fingers;
– In the meantime, make the pumpkin filling, add the pumpkin puree and brown sugar to a nonstick pan, prepare dinner over medium warmth, stir steadily, let it thicken;
– Combine the sticky rice 4 with somewhat water to create a thick slurry, add it to the pumpkin combination within the pan, hold stirring and cooking till it turns into a thick paste, this course of takes about 1 hour as nicely;
– Let the pumpkin filling quiet down, divide into about 20 grams balls, place within the freezer for 1 hour;
– When the mung beans are steamed, switch to a big bowl, add the coconut oil and condensed coconut milk, or vegan butter and your selection of sweetener, and mash right into a tremendous paste, knead coloured powder right into a portion or too if you happen to like;
– Take 40 grams of mung bean combination, roll right into a ball then create a dent within the middle, take the pumpkin filling out of the freezer, roll one of many pumpkin filling portion right into a ball, place within the middle;
– Pinch and shut the mung bean cake, roll right into a ball once more, press with the mildew;
– Repeat with the remainder of the substances, you may as well go away the mung bean muffins plain with out filings;
– Serve chilled, get pleasure from!
