Homemade additive-free mung bean cake

Overview

In the hot summer, mung bean cake is undoubtedly the most ideal way to relieve the heat. After eating what you made yourself, you realize that the taste and texture are completely different from those bought from outside. It’s really emotional! What are the mung bean cakes outside made of? I will never dare to eat takeout mung bean cake again.

Tags

• snacks
• little fresh
• old man
• afternoon tea
• students
• corn oil
• milk powder
• peeled mung beans
• sugar

Ingredients

Steps

1. 1 Wash and soak the peeled mung beans overnight.

   

2. 2 Put the soaked peeled mung beans into the electric pressure cooker and add water just one centimeter beyond the mung beans. Press the beans button to cook the mung beans. The cooked mung beans are very soft and glutinous. Just crush them repeatedly with a wooden spoon to form a mung bean paste.

   

3. 3 Pour an appropriate amount of corn oil into the pot, add the mung bean puree, add condensed milk, and stir-fry over low heat until it does not stick when pressed with your fingers.

   

4. 4 Let the fried mung bean paste cool, divide into small balls of 40 grams each, and prepare them one by one.

   

5. 5 Use a 50g mooncake mold to press the small mung bean paste balls in sequence.

   

6. 6 See how easy it is to make your own mung bean cake without additives? Let’s do it!