{"id":138612,"title":"Pr\u0103jituri ale Lunii cu fasole mung \u7eff\u8c46\u6708\u997c","modified":"2026-06-15T09:32:44+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de pr\u0103jituri ale Lunii, cu doar c\u00e2teva ingrediente\n\n\n\nPr\u0103jiturile Lunii sunt delicioase. Iar partea cea mai frumoas\u0103 este c\u0103 exist\u0103 at\u00e2t de multe variante, fiecare mai gustoas\u0103 dec\u00e2t cealalt\u0103. Anul trecut, v-am prezentat o re\u021bet\u0103 tradi\u021bional\u0103 de pr\u0103jituri ale Lunii cu ocazia Festivalului de la Mijlocul Toamnei. Anul acesta, mi-am dorit s\u0103 v\u0103 ar\u0103t o alt\u0103 variant\u0103, la fel de delicioas\u0103.\n\n\n\nStrict vorbind, chiar dac\u0103 aceste pr\u0103jituri cu fasole mung seam\u0103n\u0103 cu pr\u0103jiturile Lunii (mai ales pentru c\u0103 sunt modelate \u00eentr-o form\u0103 special\u0103 pentru acest tip de pr\u0103jituri), ele nu fac parte din categoria pr\u0103jiturilor Lunii tradi\u021bionale din buc\u0103t\u0103ria chinez\u0103. \n\n\n\nPr\u0103jiturile Lunii tradi\u021bionale din sudul Chinei sunt patiserii coapte la cuptor, cu un \u00eenveli\u0219 sub\u021bire de aluat \u0219i o umplutur\u0103 din past\u0103 de fasole, plus unul sau dou\u0103 g\u0103lbenu\u0219uri de ou s\u0103rate.\n\n\n\nPr\u0103jituri ale Lunii tradi\u021bionale\n\n\n\nVariante de pr\u0103jituri ale Lunii cu fasole mung\n\n\n\nPartea frumoas\u0103 este c\u0103 aici chiar v\u0103 pute\u021bi juca! De data aceasta, mergem pe simplitatea unui miez dens \u0219i delicios, care se tope\u0219te \u00een gur\u0103 la fiecare \u00eembuc\u0103tur\u0103. Una este simpl\u0103, cealalt\u0103 cu matcha. \n\n\n\nPasta groas\u0103 de fasole ro\u0219ie este o umplutur\u0103 excelent\u0103 pentru acest tip de pr\u0103jituri ale Lunii\n\n\n\n\u00cens\u0103 le pute\u021bi umple \u0219i cu past\u0103 dulce de fasole ro\u0219ie, past\u0103 de susan negru (mai groas\u0103), past\u0103 de lotus, pandan, … singura limit\u0103 este dat\u0103 de gusturile \u0219i imagina\u021bia voastr\u0103.\n\n\n\nIngredientele principale ale acestei re\u021bete\n\n\n\nBoabele galbene de mung: cunoscute \u0219i sub numele de mung dahl (ca \u00een daal bhat), din ele ob\u021binem o past\u0103 de fasole galben\u0103 fin\u0103 \u0219i cremoas\u0103\n\n\n\nUntul: poate p\u0103rea neobi\u0219nuit \u00een buc\u0103t\u0103ria asiatic\u0103, dar, crede\u021bi-m\u0103, aduce o textur\u0103 delicioas\u0103 \u0219i catifelat\u0103\n\n\n\n\n\n\tPr\u0103jituri lunare cu past\u0103 de fasole mungo \u7eff\u8c46\u6708\u997c\n\t\t\n\t\t\t\n\t\n\t\tmoule pour g\u00e2teau de lune\t\n\t\n\t\t200 g fasole mungo decorticat\u0103 (tip dal)375 ml ap\u010355 g unt (nes\u0103rat)100 g zah\u0103r65 g miere0.25 linguri\u021b\u0103 sarepudr\u0103 de matcha (pentru colorare)\t\n\t\n\t\tPreg\u0103tirea fasolei mungoSp\u0103la\u021bi fasolea mungo p\u00e2n\u0103 c\u00e2nd apa r\u0103m\u00e2ne limpede.Ad\u0103uga\u021bi ap\u0103 peste fasolea mungo \u0219i l\u0103sa\u021bi-o la \u00eenmuiat cel pu\u021bin 4 ore, de preferat peste noapte.Cl\u0103ti\u021bi boabele sub jet de ap\u0103 \u0219i scurge\u021bi-le bine. Pune\u021bi-le \u00eentr-o crati\u021b\u0103 antiaderent\u0103 \u0219i ad\u0103uga\u021bi doar at\u00e2t\u0103 ap\u0103 c\u00e2t s\u0103 le acopere.G\u0103tirea fasolei mungoPune\u021bi crati\u021ba pe foc mediu \u0219i aduce\u021bi boabele la fierbere. De \u00eendat\u0103 ce \u00eencep s\u0103 clocoteasc\u0103, acoperi\u021bi \u0219i reduce\u021bi focul la minimum.L\u0103sa\u021bi s\u0103 fiarb\u0103 domol aproximativ 20 de minute, p\u00e2n\u0103 c\u00e2nd boabele sunt bine g\u0103tite \u0219i moi.Preg\u0103tirea pastei de fasole mungoLua\u021bi crati\u021ba de pe foc \u0219i pasa\u021bi boabele g\u0103tite cu o spatul\u0103 p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 fin\u0103. Alternativ, le pute\u021bi mixa \u00een blender, ceea ce este mult mai practic.Ad\u0103uga\u021bi zah\u0103rul, mierea, sarea \u0219i untul.Pune\u021bi din nou crati\u021ba pe foc mediu-mic \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd untul se tope\u0219te, iar zah\u0103rul \u0219i mierea se dizolv\u0103. Pe m\u0103sur\u0103 ce untul se tope\u0219te, pasta va deveni mai fluid\u0103.Pe m\u0103sur\u0103 ce lichidul se evapor\u0103, pasta se \u00eengroa\u0219\u0103 \u0219i \u00eencepe s\u0103 se desprind\u0103 de fundul crati\u021bei. Continua\u021bi s\u0103 amesteca\u021bi p\u00e2n\u0103 c\u00e2nd pasta se mi\u0219c\u0103 odat\u0103 cu spatula, dar \u00eenc\u0103 se mai lipe\u0219te u\u0219or de ea.Reduce\u021bi focul la minimum ca s\u0103 nu se ard\u0103. Continua\u021bi s\u0103 g\u0103ti\u021bi, amestec\u00e2nd constant, p\u00e2n\u0103 c\u00e2nd pasta devine suficient de dens\u0103 \u00eenc\u00e2t s\u0103 nu se mai lipeasc\u0103 de spatul\u0103. \u00cen acest stadiu, ar trebui s\u0103 semene cu o past\u0103 de modelat.Colorare \u0219i r\u0103cireLua\u021bi pasta de pe foc, transfera\u021bi-o \u00eentr-un bol \u0219i \u00eemp\u0103r\u021bi\u021bi-o \u00een dou\u0103 por\u021bii. Ad\u0103uga\u021bi pudra de matcha \u00eentr-una dintre por\u021bii pentru a o colora. Amesteca\u021bi bine, pres\u00e2nd pasta cu spatula.L\u0103sa\u021bi ambele por\u021bii s\u0103 se r\u0103ceasc\u0103 p\u00e2n\u0103 devin c\u0103ldu\u021be. Acoperi\u021bi suprafa\u021ba pastei pentru a preveni formarea unei cruste.Modelarea pr\u0103jiturilor lunareC\u00e2nd pasta este c\u0103ldu\u021b\u0103, \u00eemp\u0103r\u021bi\u021bi fiecare por\u021bie \u00een cinci p\u0103r\u021bi egale, de aproximativ 50 g fiecare. Rula\u021bi fiecare por\u021bie \u00eentre palme pentru a forma o bil\u0103. Acoperi\u021bi bilele cu folie alimentar\u0103 ca s\u0103 nu se usuce.Modela\u021bi pr\u0103jiturile lunare cu o pres\u0103 pentru pr\u0103jituri lunare. Rula\u021bi fiecare bil\u0103 de aluat \u00eentr-un cilindru alungit, folosind palmele. A\u0219eza\u021bi cu grij\u0103 aluatul \u00een pres\u0103 \u0219i pune\u021bi-o pe o suprafa\u021b\u0103 plan\u0103.Ap\u0103sa\u021bi u\u0219or pe m\u00e2ner pentru a imprima modelul. Ap\u0103sa\u021bi p\u00e2n\u0103 la cap\u0103t, apoi ridica\u021bi m\u00e2nerul pentru a elibera pr\u0103jitura.Repeta\u021bi opera\u021biunea cu restul bilelor de aluat. Este important s\u0103 modela\u021bi pr\u0103jiturile lunare c\u00e2t timp pasta este \u00eenc\u0103 c\u0103ldu\u021b\u0103, dar nu fierbinte.\t\n\t\n\t\tSe p\u0103streaz\u0103 p\u00e2n\u0103 la 5 zile la frigider, \u00eentr-un recipient ermetic.\n\t\n\t\n\t\tDessertChinoise\t\n\n\n\n\n\nSurse culinare\n\n\n\nPentru aceast\u0103 re\u021bet\u0103, m-am inspirat din re\u021beta publicat\u0103 pe blogul \u201eHuang Kitchen\u201d","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138612"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138612\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/17902"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}