Cool snacks. 【Two-color mung bean sorbet】

Overview

Mung bean sorbet is a traditional pastry made from mung beans. It is a good summer snack. It has a fine and tight texture, overflowing with bean aroma, soft in the mouth, sweet and waxy, and is preferred by most people

Tags

• pastries
• corn oil
• fried glutinous rice flour
• maltose
• matcha
• peeled mung beans
• fine sugar
• salt

Ingredients

Steps

1. 1 Soak the mung beans for about 12 hours, changing the water several times in between. I spent the whole night

   

2. 2 Put the soaked mung beans into the pressure cooker and add water; the amount of water should not exceed the mung beans, so that there will not be much water after cooking and it will save time during frying. Press for about 30 minutes

   

3. 3 After cooking, put it into the sieve in batches and use a spoon to pressurize to help sieve

   

4. 4 The sifted bean paste is very fine, so try not to omit this step

   

5. 5 Low to medium fire throughout. Add corn oil

   

6. 6 Add mung bean puree and stir-fry until the oil is completely absorbed

   

7. 7 Then add fine sugar and maltose and stir-fry constantly to prevent sticking to the pan

   

8. 8 Stir-fry until the mung bean paste is relatively dry and can be clumped into a ball

   

9. 9 Divide the fried bean paste into two, take one portion and mix in 5 grams of matcha powder. Put the two portions of bean paste into fresh-keeping bags and let cool

   

10. 10 First weigh out the original bean paste into small portions of about 30g each, knead into balls and set aside

    

11. 11 First sprinkle the fried glutinous rice flour into the mold and tap out the excess flour. Fill the part with matcha green bean paste

    

12. 12 Then put the original color mung bean paste into the mold

    

13. 13 Press hard and push out to release the mold. Complete

    

14. 14 In the same way, make matcha-colored mung bean sorbet