Mung bean cake

Overview

I have always liked mung bean food, mung bean cakes, mung bean paste, mung bean cakes, mung bean juice, and mung bean soup. The mung bean cakes in my hometown are delicious, but I heard that there is too much lard, so I don’t dare to eat more. I saw a lot of food friends making mung bean cakes in Meitian, so I also gave it a try. There is no end to learning

Tags

• snacks
• old man
• afternoon tea
• summer recipes
• glutinous rice flour
• honey
• olive oil
• peeled mung beans
• white sugar

Ingredients

Steps

1. 1 For peeled mung beans, add water to the rice cooker at a ratio of 1:1 and cook. According to the porridge cooking mode, the mung beans are actually cooked over slow heat. If the heat is too high, the water will leak out. When the rice cooker prompts you to add sugar when there are a few minutes left.

   

2. 2 Put the glutinous rice flour into the pot and fry until cooked

   

3. 3 Press the cooked mung beans with a rice spoon to form mung bean puree. Add the mung bean puree to the cooked glutinous rice flour, olive oil, and honey. Stir with a spatula while it is hot

   

4. 4 Stirred mung bean paste

   

5. 5 The weight is 80g, using a 100g mooncake mold. Try a thinner one first. If it tastes good, make it thicker later

   

6. 6 Stuff the bean paste into the mold and press it with your hands

   

7. 7 Place the mold on the plate and gently press out the mung bean cake

   

8. 8 This one seems to have no pattern, change it to another one

   

9. 9 This one has patterns

   

10. 10 There are big ones and small ones. The small one uses a 63g mold

    

11. 11 This is the last one. It weighs more than 100 grams. It’s too small to make two. I made a total of twenty pieces last night. After cooling, I put them in the refrigerator. I brought them to the office today for my colleagues to try, haha