Mung bean cake

Overview

Mung beans are sweet and cold in nature, non-toxic, have the effects of clearing heat and detoxifying, dispelling heat and thirst, diuresis and swelling, improving eyesight and reducing nebula, and beautifying the skin. It is a good snack for relieving summer heat. Yesterday I cooked mung bean water for my son to drink, and the leftover mung bean residue was made into mung bean cake. What kind of peeled mung beans should I buy? It’s a waste of money. It’s more economical and more economical to eat one bean or two. It uses waste, turns waste into treasure, and turns decay into magic. I want to find something to praise myself. I am so talented😆😆

Tags

• pastries
• butter
• clear water
• mold
• mung beans
• rock sugar

Ingredients

Steps

1. 1 Prepare the ingredients, just ordinary mung beans.

   

2. 2 Wash the mung beans, add water, put it in the rice cooker, select the porridge button, and add the rock sugar when it switches to the keep warm mode after cooking.

   

3. 3 The mung beans are boiled and blossomed

   

4. 4 Take out the mung bean water and store it in the refrigerator. In summer, drink mung bean water to clear away heat and relieve the heat. In fact, I mainly boil mung bean water and drink it.

   

5. 5 Leave a small amount of mung bean water and cooked mung beans in a juicer and blend into a puree. Don't use too much water. If there is too much water, it will take a long time to fry. I put more, but it is less than the one in the picture.

   

6. 6 I stirred it twice, so that the taste is more delicate and the sifting step is omitted.

   

7. 7 Heat a non-stick pan over low heat, pour the stirred mung bean puree and butter together and stir-fry. When boiling the mung bean water, add rock sugar. If you like sweet food, you can also add some white sugar and stir-fry together.

   

8. 8 Keep the heat on medium to low throughout the process, stirring constantly to avoid burning the pot. It is best to stir with a spatula.

   

9. 9 Stir the mung bean puree for about 15 minutes until it becomes a lump and all the water has evaporated, then turn off the heat and let it cool. It will dry out some more when it cools.

   

10. 10 I weighed the dried bean paste to 300 grams and divided it into 7 portions, 40 grams each. My mold was 50 grams. If you want to make more, just increase the amount when cooking the mung beans.

    

11. 11 Fill the bean paste into the mold

    

12. 12 Demold after pressing. It is very easy to demould. No need to apply oil on the mold.

    

13. 13 The taste will be better if it is refrigerated for more than an hour. It is best to eat the mung bean cake within 24 hours, or at most two days, because without any additives, soy products are easy to spoil.