Private mung bean cake

Overview

To cool down in summer, mung beans bear the brunt. The mung bean cake bought outside feels oily and sweet, but I still make it myself to suit my taste. This is an improved version based on my own preferences. I guarantee that everyone will like it. You can discuss it with your own mouth to create a unique taste of your own.

Tags

• pastries
• afternoon tea
• summer recipes
• maltose
• peeled mung beans
• rock sugar
• whipping cream
• coconut flour

Ingredients

Steps

1. 1 Soaked peeled mung beans can be steamed or boiled. The key is that they will become soft and have less moisture after being cooked.

   

2. 2 Heat a small box of whipping cream (250ml) in a pot first. You can use 80g to 100g of butter instead (corn oil, salad oil is also acceptable).

   

3. 3 Add the mung bean puree and rock sugar powder to the pot, heat over low heat, and stir constantly to prevent the pot from sticking.

   

4. 4 Fry until the rock sugar, cream and mung bean puree are completely combined, then add a packet of coconut powder to enhance the flavor. Of course, it can be omitted. (I personally think that the taste of coconut can remove the beany smell of mung beans and increase the milky flavor of mung bean cake.)

   

5. 5 Fry until it is almost impossible to stir. Add maltose at this time, and continue to fry until the maltose is completely integrated with the mung bean paste. (At this time, the mung bean puree should not be sticky or loose)

   

6. 6 Put it into the mold and press it into the desired shape.

   

7. 7 Pack into boxes and bags, seal, and store in the refrigerator for 3 to 7 days.

   

8. 8 Green bean cake with cranberries.