Matcha (Japanese Green Tea) Mung Bean Paste Filling for Mooncake
Matcha Mung Bean Paste is great to be used as filling for Matcha Snow Skin Mooncake. This Matcha paste has milk added as milk will help bringing out the flavour of Matcha.
Steam soaked split mung bean over medium heat for 30 minutes, until very soft.
Mix together hot water and matcha powder. Add in salt, sugar and milk, mix well. Add in glutinous rice flour, mix until combined. Add in steamed split mung bean, blend until smooth, then sieve into a non-stick pan.
Add in cooking oil, mix well.
Cook over medium heat for 10 minutes, then reduce to medium-low heat and cook for 10 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste.
Set aside to cool completely. (Update for storage: Put paste in container and freeze it. Return frozen paste to room temperature before using.
Video
Notes
This recipe yields 500 g of paste. Each serving is 20 g. The nutritional value for reference is for 1 serving.