Handmade mung bean cake

Overview

After referring to the recipe of Manxiang Hut, I simplified it and made the simplest version. It is sweet and smooth, and can be mastered by novices. When used as a snack for children, it is healthy and relieves heat, and has a sweet and fragrant aftertaste.

Tags

• dessert
• peeled mung beans
• unsalted butter
• white sugar

Ingredients

Steps

1. 1 Soak the peeled mung beans in water overnight. When the weather is hot, I soak them directly in the refrigerator.

   

2. 2 Use a pressure cooker to cook rice, add the same amount of water as cooking rice, and cook the mung beans. The original recipe is to steam the soaked mung beans through gauze, but I don’t have gauze. I thought it would be the same if cooked. You can also directly use a stir stick to beat the mung beans into a paste in the pressure cooker after cooking.

   

3. 3 The mung beans are cooked. Use a stir stick directly in the pressure cooker to beat the mung beans into a paste.

   

4. 4 Use a non-stick pan and melt the butter. Be sure to use a non-stick pan. When frying the mung bean paste in the later stage, because the mung beans are cooked earlier and contain more water than steamed ones, they need to be fried to dry out the water, which will take a longer time. Use a non-stick pan to avoid gluing the pan.

   

5. 5 After all the butter is melted, pour the mung bean paste into a non-stick pan, mix it with the butter evenly, then add the sugar and stir-fry together to dry out the water.

   

6. 6 Stir and stir-fry constantly, use low heat to slowly stir-fry out the water, and stir-fry until the mung bean paste becomes a dough without sticking to the pan. Because the mung beans were cooked before me, I fried them for about half an hour.

   

7. 7 After frying the water, you can put it into the mold. You have to press it hard, otherwise it will be like me, with some lines not filled in properly. But it doesn’t matter if you eat it at home, it tastes great😄