Red and green bean paste cake

Overview

In the hot summer, we need to eat some mung beans to cool down the heat! However, mung beans are cold in nature and taste, so it is not advisable to eat too much, just the right amount. So I added half of red beans with a mild taste. Red beans have the function of nourishing blood and are our good friends in health!

Tags

• baking
• old man
• afternoon tea
• brown sugar
• flour
• mung beans
• peanut oil
• red beans

Ingredients

Steps

1. 1 250g each of red beans and mung beans, washed and soaked overnight.

   

2. 2 Put on the rice cooker and cook until cooked.

   

3. 3 Use a blender to beat the red and mung beans finely, in several batches.

   

4. 4 Put the prepared bean paste into the wok, stir-fry over low heat.

   

5. 5 During the stir-frying process, add brown sugar and peanut oil in three batches. Fry evenly.

   

6. 6 Add the fried bean paste filling to the frozen layer and set aside. Stir-fry the bean paste until it becomes thicker, which is easy to shape but will not fall apart. Don't over-fry it. Fry it until the water is completely dry, otherwise it will become powdery and completely dispersed.

   

7. 7 Make mung bean cake below. Take an appropriate amount of flour and fry over low heat until it turns slightly yellow.

   

8. 8 Take appropriate amount of bean paste and mix with fried flour. Just mix until it's no longer sticky.

   

9. 9 Divide the bean paste into several small portions, put them into molds and compact them.

   

10. 10 Prepared mung bean cake.