Black Sesame Mung Bean Mooncake Filling
This Black Sesame Mooncake Filling is made by combining with black sesame and mung bean to yield a smooth Black Sesame Mung Bean paste with nice fragrant and no bitter taste that will suit most people. Since black sesame contains a lot of oil, you don’t have to add any oil when making paste with it.
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Ingredients
- 100 g black sesame
- 95 g icing sugar
- 50 g split mung bean soak for 3 hours, drained
- ⅛ tsp fine salt
- 1 ½ tbsps glutinous rice flour
- 100 g water
Instructions
- Stir-fry black sesame in dry pan over medium heat for 3-4 minutes until fragrant. Set aside to cool completely. Mix together black sesame with icing sugar. Process in 2 batches until very fine using a grinder.
- Steam soaked split mung bean over medium heat for 25 minutes, until very soft.
- Mix together salt, glutinous rice flour and water. Add in steamed split mung bean, blend until smooth. Add in ground black sesame, blend until well combined, then sieve mixture into a non-stick pan.
- Cook over medium-low heat for 8-9 minutes, until you have a smooth paste. Set aside to cool completely.
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Notes
This recipe yields about 320 g of Black Sesame Paste (10 servings, each serving is 32 g).
For storage: Put paste in container and freeze it. Return frozen paste to room temperature before using.
Nutrition (per serving)
Calories: 116kcalCarbohydrates: 16gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 32mgPotassium: 48mgFiber: 2gSugar: 9gVitamin A: 11IUCalcium: 100mgIron: 2mg
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