Mung bean cake

Overview

Mung bean cake is one of the famous Han specialty pastries. Mung bean cake can be divided into southern and northern styles according to taste. The northern style is Beijing style. It does not add any oil when making. Although it is soft in the mouth, it has no oily feeling. It is also called dry bean cake. Southern style includes Su style and Yang style, which requires adding oil when making, and the taste is soft and delicate.

Tags

• snacks
• children
• afternoon tea
• butter
• cooked flour
• honey
• matcha powder
• peeled mung beans
• pork floss stuffing
• red bean paste filling

Ingredients

Steps

1. 1 Prepare the ingredients first, homemade meat floss, peeled mung beans, honey, bean paste, butter, and matcha powder.

   

2. 2 Wash the mung beans with water, add appropriate amount of water and soak for one hour

   

3. 3 Put it into the pressure cooker and cook for another 10 minutes. Add water just enough to cover the mung beans by one centimeter.

   

4. 4 Use a spatula to mash the cooked mung beans directly.

   

5. 5 Pour the butter and honey into the pot, add the mung bean puree and stir-fry. Make sure the heat is low and stir-fry until the water is dry.

   

6. 6 Take an appropriate amount of mung bean paste, add about 5 grams of matcha powder, knead and mix evenly and divide into equal-sized portions.

   

7. 7 Flatten one and put an appropriate amount of stuffed meat floss and red bean paste. Add the filling you like, wrap it up, put some cooked flour (made by frying glutinous rice flour) in the mooncake mold, pour out the excess cooked flour, put the wrapped mung bean cake into the mooncake mold, press it and push it out.

   

8. 8 The procedure without adding matcha is the same as the previous step.

   

9. 9 Finished product

   

10. 10 Finished product

    

11. 11 Finished product

    

12. 12 Finished product