Hi everyone, this is Lisa
Today I will share with you 8 super delicious mooncake fillings
Homemade taro & purple sweet potato paste, date paste, chestnut paste, white lotus seed paste
Mung bean paste, chocolate paste, red bean paste and custard paste
No strong artificial flavor
Oily and soft, with a very mellow taste
Eat safe and healthy
All pastes can also be used to make other Chinese pastries or desserts
Remember to save it
All recipes for each paste can be found in the description box below the video
Let’s make my first favorite, taro & purple sweet potato paste
The ratio of taro and purple potato is about half
Wash and peel
Cut into slices and steam
Until it is softened
Let cool and pour into the blender
Add a small amount of water gradually
The purpose of adding water is to make the mixture more delicate but not too thin
After stirring, taro & purple sweet potato mixture looks roughly like this, very beautiful purple
If the mixture is too thin
It takes a long time to dry it out
So everyone remember to add water gradually
As long as it can be stirred finely, stop adding water
When you start stir-frying the mixture, there are two points
First, use a non-stick fry pan
Second, stir-fry over low heat
Saute the mixture first, pour in the milk powder to increase the flavor
Then add 1/3 vegetable oil at a time, keep stirring so that the oil is completely absorbed
Add the sugar, because the purple sweet potato itself is very sweet, so don’t add too much sugar
When the sugar is all melted, add glucose syrup
The advantage of using glucose syrup is its low sweetness
The paste is easy to form a sharp and has strong moisture retention
If you can’t find it in the supermarket, you can use honey or maltose instead
Keep stirring until it slowly starts to form a dough
Gently press, there are dents but not sticky, which means it is just right
Cover the surface with plastic wrap
You can use it after cooling completely
Now let’s make my second favorite, chestnut paste
Since it is not chestnut season, I bought ready-made roasted chestnuts
Crush into bits
Pour into the blender
Add milk or water gradually
The purpose of adding water is to make the mixture more delicate but not too thin
Looks very delicate
Let's stir fry the chestnut paste
Pour 1/3 vegetable oil at a time
After the oil is fully absorbed, add a small amount of sugar
If the chestnut itself is sweet, don't put too much sugar
When the sugar is all melted, you can add glucose syrup
Keep stirring until it slowly starts to form a dough
Press gently, there are dents but not sticky, which means it is just right
Cover it with plastic wrap. Use after cooling
The methods of making date paste, white lotus seed paste, red bean paste and mung bean paste are all similar
I will make a few important points
Firstly, soak the red beans for a few hours in advance, so that they will cook faster
Secondly, better to use split mung beans
Soak it one hour in advance
Thirdly , the ratio of red dates and red beans in the red date paste is about half
Red dates need to be pitted
Soak for 3 hours after washing
The mixture made by the blender must be sieved
Sift out the red date skin and impurities in the red date
This will make the red date paste smoother
Fourthly, red beans, mung beans and lotus seeds are not sweet
So you need to put a little more sugar when stir-frying
It is subject to your own taste.
The red date itself has a higher sweetness, so maybe no sugar or a small amount of sugar is added
The other steps are basically the same as taro & purple sweet potato and chestnut paste
Stir-fry until it can be formed a dough, cover it with plastic wrap
Next, let’s talk about how to make chocolate paste, it’s very simple
Add water to the cocoa powder, mix well and no dry cocoa powder can be seen
Take about 100 grams of mung bean paste
Put it in a non-stick pan and pour the cocoa mixture
Continue to stir fry until the cocoa mixture and mung bean paste are completely combined
It’s the favorite chocolate paste for kids
Finally, let’s make custard paste
Add an egg and an egg yolk to the bowl
Pour milk and cream
Sugar and milk powder make the milk taste richer
Sift in plain flour and cornstarch
Stir evenly, no particles can be seen
Sieve once
Heat in a bain marie
Add unsalted butter
Butter melts slowly
At this time, the custard paste is still relatively thin
Pour into a small pot
Whisk fast on low heat
The custard paste quickly condenses
Turn off the heat and continue to stir with a whisk until it forms a dough
Cover it with plastic wrap
Eight delicious mooncake fillings are ready
Pastes with glucose syrup, strong moisture retention
The filling is very soft and not easy to fall apart, very oily and shiny
Just made 8 different flavors of snowy mooncakes
The mooncakes filled with chestnuts and red date were eaten by my son in an instant.
If you want to know how to make ”snowy mooncake, please click on the "Snowy Mooncake" video in the upper right corner to watch
You are welcome to post photos to my facebook after making at home
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For other videos, please go to my channel "Lisa's Kitchen"
See you next time