Milky Mung Bean Cake

Overview

The best thing to eat in summer is mung bean soup, which clears away heat and relieves internal heat. However, if you eat too much, you will feel tired. Thinking about the mung bean cake I brought back from Xiamen some time ago, it is still very delicious. It is better to act than to think

Tags

• pastries
• afternoon tea
• milk powder
• mung beans
• oil
• sugar

Ingredients

Steps

1. 1 All materials

   

2. 2 Soak mung beans 12 hours in advance

   

3. 3 Peel off the mung bean skin (it took me more than 2 hours to peel it. First put the soaked mung bean into a large basin, rub it with your hands, use running water to rinse off the mung bean skin, rub it a few more times, and finally there are still a few unpeeled skins, so you can only peel them off one by one, which is a tiring job)

   

4. 4 Peel the mung bean kernels, steam them in a pressure cooker for 30 to 40 minutes, and then they are done

   

5. 5 Pour half of the oil into a non-stick pan, bring to a boil over low heat, add steamed mung bean kernels, stir-fry and press into mung bean paste

   

6. 6 See that the mung bean puree is almost pressed. Fry for about 5 or 6 minutes. Add sugar, milk powder, pour in the remaining oil, and continue to stir-fry until the mung bean puree is fried finely and forms a ball

   

7. 7 For the fried mung bean puree, if you have time, you can also sift the mung bean puree, which will taste better. I am lazy, so this step is left

   

8. 8 Roll the mung bean paste into balls of the same size (mine is 30 grams each, which feels a bit bigger, you can also use 20 grams each)

   

9. 9 Stick some cooking oil on your hands, take a small ball, roll it into a ball, put it into a mold (I have a mooncake mold) and press it into shape

   

10. 10 Family portrait,

    

11. 11 Load

    

12. 12 I packed a portion and gave it to a friend, she loves it