Mung bean cake

Overview

Mung beans are refreshing and detoxifying. In the hot summer, take a bite of the refreshing mung bean sorbet, which is refreshing, delicious and not too sweet. In fact, I have always wanted to make mung bean cake. I read many recipes online and compared them for a long time. Today I decided to try making them according to the recipe I adjusted. This recipe makes about 38 mung bean cakes of 35 grams each.

Tags

• snacks
• children
• breakfast
• beijing cuisine
• spring recipes
• butter
• corn oil
• edible oil
• maltose
• peeled mung beans
• fine sugar

Ingredients

Steps

1. 1 Clean the peeled mung beans, soak them in water for more than 5 hours, drain the water, and put them into an electric pressure cooker set to steam for 20 minutes.

   

2. 2 Use a wooden shovel to press the steamed mung beans into a puree, and sift through the flour. This is a very sad hard work😢

   

3. 3 After sifting 1 pound of mung beans, my hands are so sore 😭

   

4. 4 Prepare the ingredients, weigh the fine sugar, maltose, corn oil and butter.

   

5. 5 Turn on low heat and add corn oil and butter to the pan.

   

6. 6 Add mung bean puree and stir-fry evenly.

   

7. 7 Then add fine sugar and stir-fry continuously.

   

8. 8 After the sugar melts, add maltose and stir-fry continuously.

   

9. 9 Stir-fry the mung bean puree until it becomes thick and thick, then place it on a plate and let it cool for later use.

   

10. 10 Brush a little oil on the mold, divide the mung bean puree into 35g balls and shape into balls, then use a wooden mold to press out the pattern.

    

11. 11 Knock the mold gently to release the mung bean cake.

    

12. 12 Repeat this step until everything is molded.

    

13. 13 I used several kinds of flower stamping molds, they are beautiful!

    

14. 14 Seal everything in bags and store in the refrigerator.