Black Rose Healthy Mung Bean Cake

Overview

Mung bean is cool in nature and sweet in taste. It has the effects of clearing away heat and detoxification, quenching thirst and relieving heat, diuresis and moisturizing. It also has a certain effect of removing lead poisoning. Mung bean powder contains a large amount of protein, B vitamins, calcium, phosphorus, iron and other minerals, so it has the effects of whitening, lightening spots, cleansing the skin, exfoliating, and inhibiting acne. Black sesame seeds are used as medicine and food. They have the functions of nourishing the liver and kidneys, nourishing the five internal organs, replenishing essence and blood, and moisturizing the intestines. It is regarded as a sacred nourishing product. Black sesame has health-care benefits, on the one hand because it contains high-quality protein and rich minerals, and on the other hand because it contains rich unsaturated fatty acids, vitamin E and precious sesamin and melanin. Many people think that summer is suitable for eating mung beans. However, in winter in the north, indoor heating makes the air dry; most people in the south use electric blankets, which are also prone to getting angry. Therefore, you should also eat some heat-clearing and dry-relieving foods in winter. In addition, lack of sunlight in winter can easily lead to calcium deficiency. Eating it with black sesame seeds is still a very good calcium supplement!

Tags

• dessert
• butter
• honey
• peeled mung beans
• rose jam
• whipping cream
• black sesame

Ingredients

Steps

1. 1 Pour black sesame seeds into a dry pan and stir-fry over low heat until fragrant. Let cool.

   

2. 2 Use a food processor to make sesame powder. Sesame seeds contain a lot of oil, so you should do it in small amounts and multiple times. To avoid not being able to beat finely.

   

3. 3 Add a little melted butter and rose paste, and stir in a little honey. Honey mainly plays a binding role. Rose jam is already very sweet, so don’t add too much honey.

   

4. 4 Stir into a dough and the filling is ready.

   

5. 5 Soak mung beans for more than 6 hours, changing the water in between. If the room temperature is high, put it in the refrigerator.

   

6. 6 Soaked beans are steamed or boiled and blended into puree. The cooked beans are very soft. Use a spoon to crush it into puree. But using a food processor will make it more delicate.

   

7. 7 Add butter and stir-fry over low heat. If you like it sweet, you can add sugar. Because the filling is quite sweet. So this one has no added sugar.

   

8. 8 Fry until the beans start to clump together without sticking to the pan. This step requires patience. I fried it for about an hour.

   

9. 9 The refried beans were a bit dry after cooling. I added whipping cream and kneaded it well. Then roll the refried beans and stuffing into evenly sized balls.

   

10. 10 Take a bean ball and press it into a nest, stuff it with stuffing, close your hands inside, and push the bean paste on the edge toward the closing part.

    

11. 11 After closing, roll the bean cake into an oval shape and put it into the mooncake mold. Roll it into an oval shape and put it in.

    

12. 12 A beautiful bean cake appeared.

    

13. 13 What it looks like after cutting.

    

14. 14 We've used up the stuffing, and there's still some refried beans left. I added some honey to make mung bean cake without filling.

    

15. 15 Going to give some to friends. Packaging purchased online.