The most delicious mung bean cake ~ with a simple bread machine version

Overview

Mung beans have many functions such as clearing heat and detoxifying, quenching thirst and relieving summer heat, diuresis and moisturizing. Needless to say its benefits~ It is cooked over slow fire, not sweet and not greasy, melts in your mouth and leaves a lingering fragrance~ In the hot summer, mung bean cake has naturally become the most popular dessert~ it tastes better refrigerated! I have tried many mung bean cake recipes before, and the texture and taste are different. I combined the methods of various companies and finally came up with this recipe. Everyone who has tried it said it is delicious and easy to make. You can try it. The bread machine version is attached below, which is more trouble-free. The taste is also great!

Tags

• snacks
• children
• afternoon tea
• beijing cuisine
• beijing snacks
• fast food
• maltose
• peeled mung beans
• pure milk or water
• vegetable oil or butter
• white sugar

Ingredients

Steps

1. 1 Soak the peeled mung beans overnight, changing the water several times in between (peeled mung beans can be bought at the farmer's market or online. If you use mung beans with the skin on, you have to peel them after soaking. This is definitely a big project. I tried it once and I don't want to do it a second time! Or you can also do it with the skin on, but the taste will be much worse)

   

2. 2 Steam the soaked mung beans in a pot. After boiling the pot, steam over low heat for about an hour.

   

3. 3 The steamed mung beans are plump and can be easily crushed with a spoon.

   

4. 4 You can add pure milk or water directly to the steamed mung beans. Use a food processor to beat the mung beans into a fine puree. If you feel it is too dry to beat, you can add a small amount of water so that it will take longer to cook. (If you don’t have a food processor, use a spatula to crush it. It will be a bit tiring and not very delicate)

   

5. 5 Put vegetable oil in a non-stick pan (you can also put butter, it depends on your personal preference), pour in the beaten mung bean puree, and simmer slowly over low heat (stir frequently to avoid burning the bottom).

   

6. 6 When it becomes thick, pour in white sugar and maltose (if there is no maltose, you can use all white sugar. You can increase or decrease the amount of sugar according to your personal taste. If it is for diabetics, you can add trehalose).

   

7. 7 Continue to simmer over low heat, stirring constantly to avoid sticking to the bottom, and simmer until the mung bean puree in the pot can hold together and is not sticky to your hands.

   

8. 8 Add diced dried cranberries into the cooked mung bean puree and mix well to make a cranberry-flavored mung bean cake, which is also very delicious.

   

9. 9 Let’s talk about the bread machine version of mung bean cake. Making it with a bread machine saves you the trouble of cooking it yourself. Friends who have a bread machine at home can try it. Bread machine version: The first 1-4 steps are the same. Step 5 is to pour the beaten mung bean puree into the bread machine bucket, and add white sugar, maltose, vegetable oil or melted butter (butter that is melted into liquid state by water).

   

10. 10 Start the dough kneading program of the bread machine, and stir the mixed mung bean puree evenly (if it feels too dry, you can add a small amount of water, but it must be a small amount, otherwise it will be difficult to make it dry. Personally, it is better not to add water).

    

11. 11 After mixing evenly, turn on the jam program of the bread machine and start cooking. When cooking, be sure to check the moisture content in the bucket frequently and don't overcook it. If the mung bean puree is still not dry after one jam program is completed, try the jam program again. If the mung bean puree in the bucket is still not dry after two programs, it means that you have added too much water, so you should return it to the pot and simmer it over low heat.

    

12. 12 Pay attention to the situation inside the bucket. When the mung bean puree is dry, you can turn off the jam program.

    

13. 13 When the dried mung bean paste is left to warm, it can be shaped. Mine is a square 20-30g mold, which is just the right size for me to make 20g mung bean cake.

    

14. 14 If you find it too troublesome to weigh one by one, you can use a 15ml measuring spoon. A full spoonful contains about 20g, which is very convenient. Or if you don't care about size, just take whatever feels right in your hand.

    

15. 15 After shaping, the mung bean cake will taste better if kept in the refrigerator.

    

16. 16 It has a delicate taste and melts in your mouth, making it a must-have snack in summer.

    

17. 17 Put it in the box and it will become taller immediately.