Mung Bean, Kelp and Rue Herb Sweet Soup 臭草海帶綠豆沙
Generally speaking, sweet soups that have beans in them will use brown rock sugar that is in slabs. They usually come in 400 g packages with 5 slabs. I used 2 slabs which I thought was a good sweetness but my mom found it too sweet. So, maybe start with 1 slab and keep adding until you find the right sweetness. You may serve with ice cream, grass jelly and/or shaved ice. Not recommended for pregnant women. Best not to be consumed on an empty stomach.
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Lotus Root and Dried Octopus Soup 章魚蓮藕湯
I used a whole chicken for this recipe, but you can use any part of the chicken. Chicken legs and chicken wings come to mind. I’m not a big fan of eating ginger, but I like ginger flavour. So, in this recipe, I didn’t add any shredded ginger with the shredded green onions. If you like cilantro, add it with the green onions and also some to cook the sauce.
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Uzbek Mung Bean Soup
This wholesome nutritious soup is full of fibre and perfect for cold winter days. Note: Some people cook the beans separately to remove the froth from the top of the pot and then add the beans to the soup broth after. This will weaken the effect of bloatedness if that's an issue for you. In this case, we add the beans and grains straight into the soup to cook.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
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Mung Bean, Kelp and Rue Herb Sweet Soup 臭草海帶綠豆沙
Generally speaking, sweet soups that have beans in them will use brown rock sugar that is in slabs. They usually come in 400 g packages with 5 slabs. I used 2 slabs which I thought was a good sweetness but my mom found it too sweet. So, maybe start with 1 slab and keep adding until you find the right sweetness. You may serve with ice cream, grass jelly and/or shaved ice. Not recommended for pregnant women. Best not to be consumed on an empty stomach.
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Ginisang Munggo with Shrimps
Mung beans are easy to cook, work well with other ingredients and flavorings, an excellent source of protein and fiber, and budget-friendly, too.
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Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
View Recipe
Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
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Lotus Root and Dried Octopus Soup 章魚蓮藕湯
I used a whole chicken for this recipe, but you can use any part of the chicken. Chicken legs and chicken wings come to mind. I’m not a big fan of eating ginger, but I like ginger flavour. So, in this recipe, I didn’t add any shredded ginger with the shredded green onions. If you like cilantro, add it with the green onions and also some to cook the sauce.
View Recipe
Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here [https://auntieemily.com/snowy-mooncake-skin-soft/] for that recipe. For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer. I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring. This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
View Recipe