Red bean, barley, mung bean cake to remove dampness and relieve heat

Overview

The recipe is very simple and easy to learn, it is less oily, sugar-free and healthy to relieve summer heat

It is best to soak the peeled mung beans one night in advance. I forgot to soak them, so I cooked them in the waterless mode of the electric pressure cooker. Let them cool and mash them. If you want them to be finer, you have to sift them. The picture shows unsifted coarse flour. Melt the butter in a non-stick pot and add the pressed green beans. Stir-fry the soybean flour over slow fire, add xylitol in the middle, and adjust the sweetness according to personal circumstances. Take out the fried flour and set aside. (Why is the fried flour loose? Let me explain this, because it has less oil and less sugar. If you want to fry it into a dough shape, you need to add more butter and syrup)
Cook barley and adzuki beans in an electric pressure cooker until soft, let cool and set aside
Prepare the materials and start filling the mold. Spread a layer of mung bean flour at the bottom and compact it, then sandwich barley and red beans in the middle and compact it
Spread mung bean flour on top and compact...
This is the finished product, a gorgeous and healthy dessert
The method is very simple.