3 Mooncake Fillings ~ Pandan Lotus Paste, Red Bean Paste, White Bean Paste(班蘭蓮蓉，紅豆茸，白豆茸)
A week later the 24th of September will be the annual Mid-autumn Festival 中秋節.
Few months ago, people have started to prepare all sorts of mooncakes already. All the famous & popular bakery in Asia, like Hong Kong, Taiwan, China, Malaysia, Singapore, etc. They started to sell all different mooncakes on the market. And people just acting crazy as they usually are, they lined up the long queues for days to buy those mooncakes from the famous bakery.
Then, as impetuous as I was, I nearly made them as well, only nearly but I didn’t, cause I haven’t make time to do it! :p
Now, it is only just a week away, such mean it and rush for it. Although time is precious to me, I knew I still need to jump in.
The day before, I collect all the ingredients for the three different types of mooncake fillings, all standby to me for the next day to take action. And I blend 100g of pandan leaves (cut into pieces) with 500g of water in a blender. Pour into a soybean bag to drain the juice.
The first one is the pandan lotus paste, the second one is the red bean paste, and the last one is the white kidney bean paste. All beans soak up with water and finish the cooking but without mix up with other ingredients. And all ready for today.
All those pastes are low in sugar. So you can add more sweetness for your own like. I get inspired the recipe from this videos. Watch it if you interested.
The Pandan lotus paste, the red bean paste & the white kidney bean paste are all the same way to make.
Ingredient & Steps:
- 150g Dried lotus seeds, washed
- 600g water to cook with lotus seeds until soft, drained and mashed. Then sieve through a fine mesh. Put in a clean wok.
- Mix 15g of glutinous rice flour with 3 tbsp of water, stir well. Pull into the wok with 75g of pandan juice, 100g of light brown sugar, a pinch of salt and 100g of neutral oil like rapeseeds oil or peanut oil (people usually use the peanut oil for more flavour).
- Turn on medium to low heat, cook the lotus paste. Keep stirring constantly and cook until the mixture all turn thicken. Off heat and wrap into a piece of cling film to let it cool completely. Keep in the fridge for later. And the paste will turn firmer for easy to handle.