Tangerine peel and mung bean paste (simple version)

Tangerine peel and mung bean paste (simple version)

Overview

Every summer I must make mung bean paste. Clear and moisturizing to relieve summer heat. This simple version is made with an electric pressure cooker, without the step of removing the shells, which saves trouble! Remember to read the warm tips at the end of the article.

Tags

Ingredients

Steps

  1. A small piece of tangerine peel, soaked in warm water until soft.

    Tangerine peel and mung bean paste (simple version) step 1

  2. Half a bowl each of mung beans with skin and mung beans without skin.

    Tangerine peel and mung bean paste (simple version) step 2

  3. Scrape off the white flesh of the tangerine peel and cut into thin strips. Wash the mung beans.

    Tangerine peel and mung bean paste (simple version) step 3

  4. Add ten bowls of water to the processed tangerine peel and mung beans.

    Tangerine peel and mung bean paste (simple version) step 4

  5. Pour in rock sugar.

    Tangerine peel and mung bean paste (simple version) step 5

  6. Put the pressure cooker on, select beans and time it for 45 minutes, close the lid and wait for it to finish its work. After the pressure cooker has finished its work, wait for it to cool down a bit before opening the lid. Use a mesh spoon to pick up the mung beans, and use a spoon to press the mung beans on them (no need to use force, because they are already very soft, and they will remain grainy as long as they are not moved) until they become rusty.

    Tangerine peel and mung bean paste (simple version) step 6

  7. Let’s eat! It tastes better if it's been chilled in the refrigerator, but I can't wait any longer. Gaga~

    Tangerine peel and mung bean paste (simple version) step 7