Osmanthus mung bean cake

Overview

Summer is finally here. Summer in the south is especially hot. The pastries on the outside were either too sweet or too oily and had invisible additives. The children are really worried about eating. I have been planning this for a long time because I didn’t buy an oven, so I couldn’t make many things. I bought a mooncake mold to study mung bean cake, which is perfect. Great for cooling off the summer heat!

Tags

• pastries
• corn oil
• honey
• mung beans
• osmanthus
• sesame oil
• white sugar
• milk

Ingredients

Steps

1. 1 Wash the mung beans. No need to soak. Drain.

   

2. 2 Completely devoid of moisture. I used a hair dryer. Save time.

   

3. 3 Grind the mung bean powder with a grinder in batches.

   

4. 4 Sieve. Grind repeatedly until fine.

   

5. 5 Add sugar, milk, osmanthus honey and stir to combine.

   

6. 6 Serve in steamer. Steam for twenty minutes after boiling.

   

7. 7 Let it sit until it is no longer hot to your hands.

   

8. 8 Apply some oil on your hands and knead into a dough.

   

9. 9 Apply some oil to the mold and press it firmly. I bought a 75g mooncake mold. A bit big. Just half done.

   

10. 10 Just push it out after compaction. Not bad.

    

11. 11 Four patterns. All OK. It's okay as long as you press hard.

    

12. 12 Finished product. The scent of osmanthus and mung beans. The taste is great. First time doing it. Success!