【Transformation of Liangpi Rice Noodles】——Layered Mung Bean Cake

Overview

The transformation of cold skin powder paste, the substitute of thousand-layer cake, turned into layers of mung bean cake in my hands. . . . . .

Have materials ready. 100 grams of mung bean water (extra from cooking honeyed mung beans)
Mix the flour and mung bean water into a dough, knead again for 20 minutes, and continue to bake for another 20 minutes
Put the dough into a basin and add half a basin of water
Keep kneading until the water becomes very thick (milky white)
Sieve gluten
Let the starch water settle for at least 4 hours (I put it in the refrigerator overnight)
Pour off the clear water on top of the precipitated starch water (don’t pour it all out, leave a little, otherwise the remaining batter will be too thick)
Mix well. The batter after mixing looks light milky white
After boiling water in the pot, brush a thin layer of oil on the plate, pour a spoonful of batter, and turn it to make it even
Cover and steam for two to three minutes. You will see that the white pulp gradually becomes transparent
Pour another layer of batter and spread a layer of mung beans (continue to step 10)
Repeat this repeatedly. After steaming, let it cool and pour it out
Cut into pieces and let’s go.