Summer heat-relieving snack---mung bean cake
Overview
Mung beans are sweet and cool in nature and have the ability to clear away heat and detoxify. Mung bean soup is a traditional summer remedy. Mung bean cake has a creamy texture and is a delicious summer snack. Making mung bean cake is not complicated, but peeling and frying the bean paste requires enough patience. Try using an electric pressure cooker, as the cooked beans will have less water; use a microwave directly, and the water in the mung bean puree will evaporate quickly. If you like it, please use my method.
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Ingredients
Steps
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Soak mung beans in water until the bean skins swell, at least eight hours.
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Remove mung bean skin. Rub your hands back and forth, then rinse with water. This step requires plenty of patience.
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Put the peeled mung beans in a large bowl, put them in an electric pressure cooker, and prepare the beans and tendons.
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At the end of the process, the beans are crispy and rotten.
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Get the sugar and butter ready.
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Mash the mung beans while they are hot, add sugar and honey and mix well.
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Add butter and mix well.
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The mixed mung bean puree has more water and is very soft.
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Spread the mixed mung bean puree evenly on a plate, place it in the microwave and simmer on high heat for three minutes, take it out, stir it up with chopsticks, and continue to simmer on high heat for another minute. If there is a large amount of mung bean puree, do it in batches.
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The cooked mung bean paste is relatively dry and has a elastic texture.
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Let it sit until it is not hot and form a ball.
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Divide into round balls of about 35 grams.
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Put 50 grams of mooncake mold into it.
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Press out the pattern. Mung bean puree has a large oil content and is easier to handle. There is no need to grease the mold.
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Do it all.
