Savoury mung bean paste filling美味绿豆馅

Ingredients for filling :
500g split, skinned mung beans (green beans), wash and soak overnight, drain well.
160g castor sugar
80g corn oil
150g shallots, thinly sliced
2 tsp salt
some oil to fry shallot 

Instructions：

1. Steam soaked mung beans for 30 to 40 minutes or boil it with 600ml water until very soft.

2. Combine water, salt and sugar, add in steamed mung bean, blend until smooth.

3. Heat a non-stick saucepan with oil, fry shallots till golden brown then discard the shallots, leaving the aromatic oil in the saucepan. 

4. Add in mung bean paste, cook over medium heat for 5-6 minutes, until the paste is not sticking to the pan. Remove and set aside to cool. Divide into small equal balls (25g each)for the filling, cover with cling wrap to prevent from drying.

*For small portion of savoury mung bean paste filling:

85 g split mung bean (soak for 3 hours, drained)
100 g water
1/4 tsp fine salt
60 g fine sugar
2 tbsps cooking oil
25 g shallot (chopped)

-Preparing method same as above but steam the mung bean for 20 minnutes or until soft.

Note:

I forgot to take pictures of making the mung bean paste filling. Hopefully, I will upload the picture next time.😅