Exclusive Jujube Paste and Red Bean Paste Glutinous Rice Mooncake

Soak the red beans in water overnight.

Remove the pits from the red dates.

Put the red beans into a pressure cooker, add water, cover with the pressure valve, bring to pressure, then reduce to low heat and cook for 10 minutes, and turn off the heat.

After releasing the pressure and opening the lid, add red dates and continue to cook for 15 minutes.

After putting it into a blender and turning it into a paste, place it in a non-stick pan, add an appropriate amount of brown sugar and lard to stir-fry. When it is almost dry, add chopped cooked walnuts and sweet-scented osmanthus flowers and stir evenly, then let it cool and set aside.

Place pre-steamed glutinous rice and sticky rice flour in a bowl.

Add honey (the original recipe calls for corn syrup, but I didn't have any, so I used honey as a substitute).

Add the milk and mix evenly, then knead into a smooth dough.

Divide into 10 small portions.

The jujube paste and red bean paste filling is also divided into 30g per piece.

Pinch the dough into small nest shapes and put in the red bean paste filling.

Tuck in the edges and roll into a ball.

Coat the mooncake dough with a layer of cooked rice flour, and place it into a 50g mold.

Press out with a little force.

Light and low-fat rice mooncake.

Give me a close-up.