Mung bean cake

Overview

A snack especially suitable for hot weather, one bite will leave a mouth full of fragrance.

Soak the mung beans in water one night in advance, wash them, and dry them.
Place in a steamer lined with gauze and steam until cooked.
Press the steamed mung beans into puree. I use this mold to make it in 3 minutes! (You can use a cooking spatula to put it into the pot for pressure.)
Melt the butter in a hot pot, pour in the mung bean puree, and stir-fry over medium-low heat with a spatula.
Fry until the oil is completely absorbed. Add sugar into the mung bean paste and continue to stir-fry.
Fry until the mung bean puree feels a lot less than before. Use a spatula to turn it over and you will see that the mung bean puree is very dry (as shown in the picture). Then remove from the heat.
After cooling slightly, sift the mung bean puree.
The sifted mung bean puree is very fluffy and delicate!
If you like matcha flavor, you can add matcha powder in half, and add 8 grams of matcha powder to 300 grams of mung bean puree.
Knead two mung bean purees of different colors into small portions.
Put it into the mooncake mold and cover the entire mold! (Before putting the mung bean paste into the mold, brush a layer of cooked salad oil inside the mold)
First prepare a clean mat (I used a baking pan.) Place the mouth of the mold downward, press the handle of the mold firmly with your right hand, and hold for thirty seconds to remove it.
A complete mung bean cake is ready.
Make all mung bean cakes in the same way.
Both flavors are ready.