Cranberry Green Bean Cake

Overview

In summer, people like to eat mung beans to relieve the heat, and every household will always have some mung bean soup to drink. Today, I will teach you a snack made from mung beans. It is simple and convenient to make, does not contain additives, has a good taste, and has a strong mung bean aroma. Most of the mung bean cakes packaged in the market are made with additives, which is far different from the taste of mung beans. Making this yourself is the purest taste of mung bean cakes.

Tags

• pastries
• little fresh
• afternoon tea
• students
• butter
• dried cranberries
• mung beans
• white sugar
• vegetable oil

Ingredients

Steps

1. 1 Soak mung beans overnight in advance.

   

2. 2 Wash thoroughly, add appropriate amount of water and cook.

   

3. 3 Take out the cooked mung beans, leaving a small amount of water, and do not use the rest, otherwise the final frying time will be too long.

   

4. 4 After the mung beans and a small amount of water are slightly cooled, add white sugar and put them into a wall breaking machine. If you don't have a wall breaking machine, you can also use a mixer.

   

5. 5 Select the smoothie function to whip quickly. The wall-breaking machine whips it very delicately, so there is no need to sieve it. If it is mixed with an ordinary blender, this step needs to be filtered through a sieve to make the mung bean puree delicate.

   

6. 6 Add vegetable oil and butter to the pan and fry together with mung bean puree. The vegetable oil should be colorless and odorless corn oil, soybean oil, etc. Do not use rapeseed oil and peanut oil with a strong smell. It is best to choose a non-stick pan.

   

7. 7 Use medium heat and stir-fry constantly. I said before that you should not add too much water when beating the mung beans, because you are afraid that this step of frying will waste too much time. If there is little water, it will be ready in about half an hour. Fry until the water evaporates, but do not make it too dry. If it is too dry, it will easily crack after being refrigerated.

   

8. 8 When the mung bean paste is almost ready, add chopped dried cranberries. The mung bean cake with dried cranberries has a richer texture, and raisins or other dried fruits can be used instead.

   

9. 9 Stir evenly and take it out, cover it with plastic wrap in a clean place and let it cool. If you don't add plastic wrap, the surface will dry easily.

   

10. 10 Prepare a mooncake mold and divide the mung bean paste into sizes suitable for your mold.

    

11. 11 Just put it into the mold and press it out.

    

12. 12 Seal it and put it in the refrigerator to refrigerate for better taste.

    

13. 13 There are a lot of peeled mung beans on the market, but the mung bean skin clears away heat and the mung bean meat detoxifies. The effect of removing the skin is greatly reduced. This depends on your own preference. The color of peeled mung beans is yellow, and the taste is no different from the ones with skin.

    

14. 14 Finished product

    

15. 15 Finished product