Mung bean cake

Overview

The weather is getting hotter and the appetite is decreasing. At this time, eating more mung beans can not only relieve the heat, but also detoxify, which is very good for the body. Mung bean cake has become the most suitable pastry for this season. Soft and delicate, it melts in your mouth, with a hint of sweetness and milky aroma lingering in it.

Tags

• snacks
• afternoon tea
• summer recipes
• students
• butter
• dried cranberries
• maltose
• peeled mung beans
• white sugar
• milk

Ingredients

Steps

1. 1 Wash the peeled mung beans and soak them for 6 hours

   

2. 2 Remove the soaked mung beans

   

3. 3 Put into the pressure cooker, add milk and appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 5 minutes

   

4. 4 Put the mung beans into the wall breaking machine

   

5. 5 Stir into pieces. If it cannot be stirred, add some water

   

6. 6 Put the mung bean puree into a non-stick pan, stir-fry until thick, add butter, sugar and maltose, stir-fry until it can form a ball

   

7. 7 Add chopped cranberries

   

8. 8 Mix well

   

9. 9 Divide the mung bean puree into 12 equal portions and shape into balls

   

10. 10 Use the mooncake mold to print out the pattern

    

11. 11 Finished product pictures

    

12. 12 Finished product pictures