Low sugar and low oil version of mung bean cake

Overview

Summer is here, and I really like to eat mung bean cake, but after all, it is a high-calorie food, so you shouldn’t eat too much. So this time I changed it to a low-sugar and oil-free version, so I don’t feel guilty eating it, haha, I accidentally ate several pieces. This is a lazy version. There is no sieving. As long as the mung beans are steamed until cooked and pressed with a rolling pin a few times, the taste will still be good. The filling is filled with red bean paste, so the whole mung bean cake has the fragrance of mung beans, the sour and sweet taste of cranberries, and the sweetness of red bean paste. It has a rich texture and is not greasy at all.

Tags

• pastries
• beijing cuisine
• summer recipes
• students
• butter
• cranberry
• peeled mung beans
• red bean paste
• sugar
• milk

Ingredients

Steps

1. 1 Soak the peeled mung beans in water for 8 hours, changing the water continuously during this period.

   

2. 2 Steam the soaked mung beans in a steam oven for 28 minutes until the mung beans are cooked.

   

3. 3 Pour the steamed mung beans into a sealed bag and use a rolling pin to press them into a fine mung bean puree.

   

4. 4 Pour the mung bean puree into the wok, add sugar, butter and milk, heat over low heat and stir well. In fact, just mix it well, because there is no water, so there is no need to fry it.

   

5. 5 Finally add chopped dried cranberries and stir evenly.

   

6. 6 Pour the fried mung bean puree into a large bowl and let it cool slightly while preparing the filling red bean paste.

   

7. 7 Next, divide the mung bean puree and red bean paste. I made 30g of mung bean puree and 10g of red bean paste, making a total of 32 recipes.

   

8. 8 Take a piece of mung bean puree, roll it into a round shape, then flatten it, wrap it in red bean paste, and roll it into a round shape again. The technique is the same as making moon cakes.

   

9. 9 After everything is done, press the mold. This time I used a 50g French bakery mooncake mold. Shape the mung bean cake slightly into an oval shape, put it into the mooncake mold, press the bottom lightly, flip the mooncake mold over, press it vertically, and slowly push it out. A beautiful mung bean cake is ready.

   

10. 10 Mung bean cake tastes better after being refrigerated.