Two-color mung bean cake

Overview

Summer has passed, and I just wanted to make mung bean cake. I was really drunk, and I accepted it. The recipe doesn’t turn out to be too sweet! A melt-in-your-mouth feeling.

Tags

• snacks
• children
• old man
• afternoon tea
• dinner with friends
• summer recipes
• butter
• dried cranberries
• matcha powder
• peeled mung beans
• fine sugar

Ingredients

Steps

1. 1 Soak mung beans in water overnight.

   

2. 2 Addi pot boiled for 15 minutes. Cooked mung beans are easy to puree.

   

3. 3 Sifting, the mesh of the sieve is too small, it’s so hard!

   

4. 4 Melt the butter in a non-stick pan.

   

5. 5 Add mung bean puree and stir-fry until the butter is absorbed, then add fine sugar and stir-fry.

   

6. 6 I added a little extra maltose, which is not included in the original recipe, so you can leave it out. Stir-fry until the bean paste can form a ball!

   

7. 7 Chop dried cranberries and mix into bean paste.

   

8. 8 Fold the remaining half of the dough into matcha powder and adjust to the desired depth.

   

9. 9 Sprinkle cooked glutinous rice flour into the mooncake mold, put different colored bean pastes into it, and press it for about 10 seconds to take shape. Color combinations are optional.