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Mung bean paste (filling) is one of the most important ingredients for making steamed bean paste buns, pan-fried pies, mung bean pastries, golden moon lady pastries, etc. Making mung bean paste at home is very easy. However, it has a huge impact on your final products 😋. Once you've done it by yourself, you won't buy premade mung bean paste on the market any longer~
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材 料（Ingredients）：
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| 市面上有販售已去皮好的綠豆仁。圖片來源：cooking23s.blogspot.com |
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步 驟（Steps）：
(1)
綠豆仁洗淨後，於室溫（約 25°C）泡水（約 300g）三小時。若室溫過高需縮短浸泡時間。若泡超過三小時需放冰箱冷藏。
After the mung bean kernels have been washed, soak them with about 300g of water under room temperature (about 25°C) for 3 hours. If the temperature is too high, the soaking time should be less than 3 hours. If they will be soaked for more than 3 hours, leave them in a fridge.
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| 泡水三小時後的綠豆仁。圖片來源：cooking23s.blogspot.com |
(2)
將泡過水的綠豆仁瀝乾，加入 150g 的水，放入電鍋，在外鍋放三米杯的水（約 500g），蒸至電鍋跳起為止。
Strain the soaked mung bean kernels. Add 150g of water to them. Leave them in a Taiwanese rice cooker with 3 cups of water (about 500g) in the outside pod. Steam them until the rice cooker turns off automatically.
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| 裝綠豆仁的容器下方別忘了要以金屬架墊高。圖片來源：cooking23s.blogspot.com |
(3)
將蒸好的綠豆仁放入調理機中，與二砂糖一起打成泥狀。
Leave the steamed mung bean kernels in a processor along with the light brown sugar. Process them into a paste.
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| 綠豆仁蒸好後可先試吃確認是否夠軟爛。圖片來源：cooking23s.blogspot.com |
(4)
將打好的綠豆泥放入鍋中，開小火，加入鹽與無鹽奶油一起拌炒至濃稠狀為止（約拌炒五到十分鐘，可依個人需求調整濃稠程度，若要做綠豆椪或金月娘酥需炒乾一些以免爆餡）。
Leave the paste in a pod with salt and saltless butter over low heat. Stir-fry them until the paste is smooth and thick for about 5 to 10 minutes. (You can determine how dry the paste is by yourself. If the paste will be used for making mooncakes, such as mung bean pastries or golden moon lady pastries, it should be drier so as to prevent the filling from bursting out.)
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| 剛用調理機打好的綠豆泥。圖片來源：cooking23s.blogspot.com |
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| 通常至少需要拌炒到像這樣的濃稠程度。若要用來包月餅，則最好要炒乾到不黏刮刀也不黏手的程度。圖片來源：cooking23s.blogspot.com |
(5)
盛起放涼、封好即可。
Get the mung bean paste off the pod and let it cool off. Preserve it in a sealed bag. Then, voila!
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| 成品示意圖。圖片來源：cooking23s.blogspot.com |
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附 註（Footnotes）：
(1)
做好的綠豆沙餡若沒有要馬上使用，可用密封袋裝好後，冷凍保存至少一個月。
If the mung bean paste is not going to be used immediately, you can preserve it in a sealed bag in a freezer for at least a month.
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| 冷凍過後，要再度使用之前記得先解凍哦。圖片來源：cooking23s.blogspot.com |
(2)
若要做為月餅的餡，必須把綠豆餡煮到成團、不沾刮刀為止（大約炒乾至 400 公克左右，但如果耗損大，用公克數來算煮好的量就不太準，需再自行斟酌，以不沾刮刀爲主要判斷依據），如此包好後才不會在烤的時候爆餡。
If the paste is for making moon cakes, the weight of the paste should be about 400g, otherwise the paste may burst out of the moon cakes while baking.
(3)
恭喜網友 子晴 試做成功！ Congratulations on TzuChing's success!
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| 圖片來源（Source of the Picture）： www.facebook.com/100008134538556 |
(4)
恭喜網友 家菱 試做成功！ Congratulations on 家菱's success!
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| 圖片來源（Source of the Picture）： www.facebook.com/827958819/ |
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