Mung bean cake
Overview
The weather has been getting hotter and hotter recently, so let’s have some refreshing food to cool off the heat. Mung bean cake has been cultivated for a long time, so I decided to make it again. The finished product tastes really good. It tastes better after being refrigerated in the refrigerator. The sweetness can be adjusted according to your own preferences. Mung beans are a must-have for cooling down the heat. Friends who like mung bean cake and are obsessed with it like me may wish to give it a try.
Tags
Ingredients
Steps
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Wash the peeled mung beans and soak them overnight, changing the water 2-3 times. If the weather is hot, it is recommended to put them in the refrigerator.
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Boil the water in the pot and spread the mung beans on the gauze.
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Cover the pot and cook for about 20-25 minutes.
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Add the steamed mung beans into the mixing cup and add appropriate amount of purified water.
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Start the blender's whipping function and beat the mung beans into a uniform and fine mung bean puree.
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Prepare butter, caster sugar, maltose and dried cherry tomatoes. Chop the dried cherry tomatoes and set aside.
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Add butter to a non-stick pan and heat until completely melted.
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Add mung bean puree and stir-fry.
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Then add fine sugar, maltose and honey and stir-fry.
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Add chopped dried cherry tomatoes.
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Stir-fry until the mung bean paste does not stick to the pan or scraper.
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Divide the mung bean puree into equal portions and shape into rounds, each about 50 grams.
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Take a portion of mung bean ball and put it into the mold.
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Press the mold to press out the shape.
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I ate some of it while it was frying. If I hadn't eaten it, there would probably be one more. The mung bean cakes here are about 50 grams each. You can make them as big or small as you like. You don’t have to use my size.
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The cherry tomato and mung bean cake is finished.
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After cooking, put it in the refrigerator for better flavor.
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Come and try making the simple, delicious and refreshing mung bean cake.
