Formula, great grandmother!!!

Yes, the green bean filling is fried with pork waste.. and the overall face is not like the beans that we see now. It is a flat sheet of flour and mixed the beans on the outside.. or if there is a filling, it is just steamed green beans that are not seasoned. What's complicated? Then come to eat coconut with sugar and roasted sesame. In summary, the beans in the current version are much easier to do. 😅

......Talking back more than 30 years ago, the great-grandmother's craft was a round of peanuts, a fort of white flour, not mixed with any color, a coconut grated from a rabbit (like in the movie of the mother-in-law), but it was very delicious, which the great-grandmother would leave with a few steamed pieces, and then sold out..

At that time, eating only, not interested. When growing up, knowing about it, I realized that to eat this dessert was actually many steps, especially stir frying.

Today, probably can be told in a rough way, not formulated.. because I haven't done it for a long time. What I saw is a picture from the time of the kowit.

There are some old customers asking, but they refuse every time.

Well, let's go with the pork waste filling that needs to be stir-fried.

Meaning that the bean meat is smooth until formed into cubes

It's complicated that

1. You need to get oil and molasses first. It's jiao and you need it.

2. Take the lard that has been obtained, red onion, yellow onion, and put it on hold.

3. Stir 3 glers, stir to the fragrance, add the fragrance, followed by steamed green beans, pork waste, add the grated coconut to the mixture, stir it well, then add the sugar to the salt, stir it until sticky, so lift it down, wait to cool and mold it into a round ball.

4. Prepare the coconut. I remember that the great-grandmother will only scrape from the coconut rabbit. I will never use the hand to scrape the line. When being used, I am lazy to scrape every round. (The coconut style can be seen from the first picture, like that)

5. Purifying flour Grandma uses coconut milk, kneading flour instead of water or liquid. Purifying the dessert will be molded by hand, molded into a fat ellipse, not a flat, steamed, cooked, mixed with beans like now.

And his great-grandmother was all the same, very exact.

Sesame ingredients are to use black and white sesame seeds, roasted to fragrance and pounded to the seeds while still hot.. will say that the fragrance is full of the kitchen. When the sesame is cooled, add sugar to the mixture, will not use sesame seeds with sugar.

~~~6. The last step is to eat. I will say that I still remember the taste that my great-grandmother made well. The aromatic, coconut milk and soft powder is the first bite. This is a very fragrant pea filling. Chew to find pork waste too. It is a heavy fin. It is the most delicious dessert filling. And dipping with sugar-flaked sesame paste is the best combination. Oh, I can't describe it....This filling can be used for candles, which is made once, can be used for two kinds of snacks.

- I confess that I tried to do it, I never got the taste that my great-grandmother did, but at Covit, I did what I remembered from my great-grandmother. It didn't taste like it was selling well... (I have to apply a little recipe for convenience)

- There are many other foods and snacks that my great-grandmother made, such as sugar candy (which holds the sugar from the sugar tree in the back of the house), parasite, mortar that mills the flour from the stone milling (soaking the rice for a while, milling the stone, grinding the stone and making the water to make the mortar), rice, fresh Chinese desserts, coconut milk, candles, boiled rice with banana stuffing, python. There is really not a chance to tell you about it. ❤️