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. I bought ready-made mung bean flour, but the store didn’t remove the shells, so the color turned a little darker and a little rough! But the mung beans are full of flavor! I put bean paste filling inside!

Tags

• snacks
• children
• afternoon tea
• detox
• bean paste filling
• mung bean flour
• salad oil
• soft white sugar

Ingredients

Steps

1. 1 I bought ready-made mung bean flour, but the store did not remove the shells and the finished product was darker in color

   

2. 2 Take a bowl and add mung bean powder and sugar

   

3. 3 Add an appropriate amount of salad oil, not too much otherwise it will be too oily. I added 50ML, which is too much

   

4. 4 Add appropriate amount of water

   

5. 5 Mix well and let stand for 30 minutes

   

6. 6 Put into pot and steam for 30 minutes

   

7. 7 After taking it out, cool it slightly and then sieve it. This step is more troublesome

   

8. 8 Prepared bean paste filling

   

9. 9 Brush the dough with oil in advance, add an appropriate amount of mung bean powder, and add an appropriate amount of bean paste filling in the middle

   

10. 10 Then add appropriate amount of mung bean powder and press tightly

    

11. 11 Gently tap the mold to knock out the mung bean cake. It is best to put it in the refrigerator to taste better