Mung bean cake with green vegetable juice

Mung bean cake with green vegetable juice

Overview

Time flies, the laughter of the Spring Festival is still echoing in my ears, and in a blink of an eye, it is the Dragon Boat Festival again. During the Dragon Boat Festival, every household must eat rice dumplings, but in our hometown, there is also a small dessert that is indispensable, and that is mung bean cake. After the Dragon Boat Festival, the weather gradually becomes hotter and the appetite will decrease. At this time, eating more mung beans can not only relieve the heat but also detoxify, which is very good for the body. Mung bean cake is small and delicate in shape, soft and delicate in texture, melts in your mouth, and full of fragrance that makes people linger for a long time. It is a snack that both adults and children like to eat. Around the Dragon Boat Festival, the streets are full of mung bean cakes, but they are not as reliable as homemade ones, and the mung bean cakes on the market always taste too sweet. For the health of your family, learn to do it yourself. The homemade mung bean cake has a soft and delicate texture and is definitely better than the bought one. Today is also my first time to make mung bean cake. They say that ideals are plump but reality is skinny. I thought peeling mung beans couldn't be easier, but in fact, it took me two days to complete this process, and I finally completed it with the help of my dad. Peeling is really tiring, so you should buy peeled mung beans. The unpeeled mung bean cake is gray-green in color, which is not very nice. The peeled mung bean cake is yellow. I want green mung bean cake. I add some green vegetable juice and the color is very beautiful.

Tags

Ingredients

Steps

  1. Soak mung beans in clean water for 24 hours and refrigerate. Remember to change the water halfway

    Mung bean cake with green vegetable juice step 1

  2. Rub the outer skin off with your hands and take out the mung bean skin. My mung beans are grown by myself. The particles are smaller and firmer. There is still a part that is not swollen and cannot be rubbed away. I soaked it for another 24 hours

    Mung bean cake with green vegetable juice step 2

  3. Peel all mung beans

    Mung bean cake with green vegetable juice step 3

  4. Pour an appropriate amount of water into the rice cooker, put a layer of gauze on the steamer, pour the mung beans in, spread them out, cover the pot and steam them until they are mature in about an hour.

    Mung bean cake with green vegetable juice step 4

  5. Put the green cabbage leaves into a food processor, add a little water, puree, filter, and set aside the vegetable juice

    Mung bean cake with green vegetable juice step 5

  6. Put the mung bean cake into a food processor, add a little green vegetable juice, and stir into a thicker paste

    Mung bean cake with green vegetable juice step 6

  7. Add oil to the pan, pour the bean paste into it, and stir-fry until the oil is completely absorbed

    Mung bean cake with green vegetable juice step 7

  8. Add sugar, stir-fry until absorbed, stir-fry until the water content of the mung bean paste becomes less, and then take it out of the pan (don’t fry too dry, otherwise it will fall apart when you eat it and it will not be firm enough

    Mung bean cake with green vegetable juice step 8

  9. Apply a little oil on your palms, divide the mung bean paste into small portions of 35 grams each, roll them into balls, put them into the oiled mold, and press them out

    Mung bean cake with green vegetable juice step 9

  10. It tastes better after being chilled in the refrigerator.

    Mung bean cake with green vegetable juice step 10