Milky mung bean cake (bean paste filling) sweet

Overview

I ate mung bean yellow imported from Taiwan at my sister-in-law's house before. It tasted good. Tomorrow is my father-in-law's birthday, so I made some mung bean cake by myself. It tasted good, sweet, and not unpleasant to the throat!

Tags

• pastries
• bean paste filling
• edible oil
• peeled mung beans
• pure milk
• white sugar

Ingredients

Steps

1. 1 Knead the mung beans with water, rinse them several times, and pour out the water until all the mung beans are peeled off

   

2. 2 Put it into a rice cooker and steam it for 30 minutes. The mung beans can be kneaded into powder

   

3. 3 Add steamed mung beans to water and milk and stir into puree

   

4. 4 Put into food processor

   

5. 5 into mud

   

6. 6 Pour an appropriate amount of oil into the pot

   

7. 7 Add the mung bean puree and powdered sugar and continue to stir-fry. Be sure to stir-fry over low heat

   

8. 8 Fry until it becomes non-stick

   

9. 9 Knead the cooled mung bean puree into roughly the same size, and knead the bean paste filling into small balls

   

10. 10 Put the bean paste filling into

    

11. 11 Close

    

12. 12 Brush the mold with oil and put the dumplings into the mold

    

13. 13 Undercut and compact, just one is enough

    

14. 14 It’s very fast now

    

15. 15 Completed

    

16. 16 Wrap well and store in the refrigerator

    

17. 17 It tastes really good