How to make dietary moon cakes from purple sweet potatoes and green beans

Ingredient:

• Purple sweet potatoes: 400gr
• Sticky rice flour: 150gr
• Green beans without skin: 100gr
• White sugar: 50gr – 100gr (if you can add as little sugar as possible, the better, but be careful if you don’t add sugar, it will be difficult to eat)
• Cooking oil: 30ml

Implementation process:

• Green bean filling: soak green beans in warm water for about 3 hours or you can soak overnight. After the green beans have expanded, take the green beans, wash them, put them in the pot to steam until soft, take them out into a bowl and crush them or put them in a blender with a little water. Then pour the green bean mixture into the pan, turn on medium to low heat, then add the white sugar and stir until the sugar dissolves, and you will get a smooth bean mass, then turn off the heat. (Be careful not to stir too hard and turn on a low heat to slow down)
• Peel the sweet potatoes, wash them and put them in the pot to steam until cooked, then mash them like green beans. To make the crust smoother, put the potatoes through a sieve again. Next, mix sweet potatoes with glutinous rice flour, add cooking oil to form a smooth thick mass. Divide the sweet potato cake skin and green beans into round balls with size ratio: 2 – 1 (sweet potato skin is 2/3 of the weight of the cake, green bean filling is 1/3 of the weight of the cake)
• Finally, you just need to gently press the sweet potato skins to flatten them slightly, then place the green bean filling in the middle, carefully roll them into balls and place them in the cake mold, and you’re done. In order for the purple sweet potato mooncake to have a beautiful shape, don’t forget to press firmly so that the mold pattern is evenly printed on the cake. So the purple sweet potato mooncake with green bean filling is done, you can take it out and enjoy it right away.