Mung bean cake - a light milky aroma combined with the lingering taste of jujube paste, a refreshing aroma and aftertaste

Overview

Mung bean cake is one of the famous Beijing-style pastries of the four seasons. It has the characteristics of regular and neat shape, light yellow color, fine and moist texture, and soft and non-sticky taste. There are two types: meat and vegetarian. The flavors are divided into rose, date paste, bean paste and unfilled filling (called clear water). Its characteristics are small and oily, embedded with fillings, clear printing, and delicious numbness.

Tags

• snacks
• arowana blended oil
• deyun milk powder
• honey
• mung beans
• red dates
• sesame oil
• fine sugar

Ingredients

Steps

1. 1 Wash and peel the mung beans that have been soaked for twelve hours in advance. Knead it repeatedly with your hands, rinse it, and finally peel off the mung bean skin that cannot be rubbed off. This process is a bit difficult and takes a long time.

   

2. 2 Peeling is successful. Repeatedly rinse any mung bean skins that may remain.

   

3. 3 Steamed red dates. When washing the mung bean skins, wash the jujubes and cut them into fine pieces. It is best to chop them into small pieces to facilitate quick steaming, and then mash them into puree. Steam over water for about fifteen minutes.

   

4. 4 Mash the red dates into puree. Mash the steamed hot red dates with a spoon.

   

5. 5 Steamed mung beans. Use gauze to steam the mung beans over water, which takes more than thirty minutes.

   

6. 6 Add accessories. While hot, add appropriate amounts of honey, fine sugar, and Deyun milk powder to the mung beans. The amount can be added according to personal taste.

   

7. 7 Stir the ingredients and puree. Use a spoon to stir the auxiliary ingredients and mash the mung beans into a puree. This step is a bit difficult because the mung beans will slowly cool down, making it difficult to press the puree. You can also use a blender to smash it.

   

8. 8 Heat oil in pan. Put an appropriate amount of sesame oil and arowana blended oil into the pot, heat it up and then turn down the heat

   

9. 9 Put the mung bean puree into the pot.

   

10. 10 Stir-fry repeatedly. Stir-fry the mung bean puree repeatedly over low heat until there is no oil in the pot and the mung bean puree forms lumps, about five or six minutes.

    

11. 11 Rub. Knead it repeatedly to make it a little soft and tough, for a few minutes.

    

12. 12 Make small balls. Knead the mung bean puree into evenly sized balls. Based on the amount of 50g mold.

    

13. 13 Stuffing. Add the previously mashed red dates into the mung bean paste. Knead into a ball with your hands.

    

14. 14 Into the mold. Put the wrapped mung bean paste stuffed with jujube paste into the mold, and squeeze it with your hands to fill the grooves of the mold so that it fully fills the space. Conducive to perfect molding.

    

15. 15 Finished product.