Warm and moist mung bean cake—falling in love with you this summer

Overview

The prepared mung bean cake has an elegant fragrance and is as warm as jade. It is so moist and delicious that you can’t stop eating it. You can add different fillings to it to make stuffed mung bean cake, which will taste richer in texture. Peeled mung beans are not green, but bright yellow, so the truly pure mung bean cake is not green. If it is green, it must have added pigment, so be careful.

Tags

• pastries
• children
• mid-autumn festival
• beijing cuisine
• spring recipes
• mung beans
• salad oil
• white sugar

Ingredients

Steps

1. 1 Rinse the mung beans with clean water and soak them in enough water for more than 10 hours

   

2. 2 Until it absorbs enough water, it becomes twice its original size, and most of it is swollen.

   

3. 3 Wash the soaked mung beans with your hands and remove the bean skin

   

4. 4 Rinse repeatedly with tap water to filter out the mung bean skins

   

5. 5 Continue to rub off all the bean skins until you get tender yellow mung bean kernels

   

6. 6 Put a piece of cage cloth in the steamer, put the water-drained mung bean kernels on top, boil the pot and steam for 30 minutes until cooked

   

7. 7 The steamed mung bean kernels are crystal clear and melt into the container

   

8. 8 No need to let it cool, you can put it in a wall breaker and puree it or mash it with a garlic mortar (the more crushed, the better, the more delicate the taste)

   

9. 9 Add half the sugar in the recipe

   

10. 10 Pour half of the oil in the recipe

    

11. 11 Turn on the grinding function of the machine and make mung bean puree

    

12. 12 Take another non-stick wok and add the remaining oil

    

13. 13 Put mung bean puree into

    

14. 14 Add the remaining sugar

    

15. 15 Stir-fry over low heat until it forms a dough

    

16. 16 Place the fried mung bean puree on the work surface and let it cool for a while

    

17. 17 Knead it with your hands to form a smooth and chewy dough. When you pull it together and taste it, it is very chewy. I think it tastes best at this time.

    

18. 18 Divide into portions of appropriate sizes

    

19. 19 I use a 50g mooncake mold and divide each into 30g. Of course, it can be made thinner.

    

20. 20 Take one and put it into the mold without applying any powder, press it down firmly and then gently remove it

    

21. 21 There are now mung bean cakes that look like flowers.

    

22. 22 The finished mung bean cake cannot be eaten at one time, so put it in a container and keep it in the refrigerator. Mung beans are perishable food and cannot be eaten within 3 days.