Mung bean cake

Overview

It is nutritious and healthy to make by yourself, and is most suitable for eating in summer.

Wash and put into the pot, cover and cook for 15 minutes, turn off the heat and simmer for 8 minutes
Take it out and put it in cold water
Rub the skin with your hands, of course you don’t have to peel it
Then put it in the pot and cook it, it will take about 20 minutes. I used a rice cooker. Let it cool slightly and use a food processor to puree it
Put oil in the pot, pour in mung bean puree, stir-fry over low heat to make it uniform, then add sugar and honey and continue to stir-fry, be careful not to burn it
Fry until the mung bean puree becomes a non-stick dough (if it becomes dry during frying, you can add milk or cream to adjust)
Let cool, then use a mooncake mold to shape it
Here I divided it into about 40 grams each, and the mooncake mold is 50 grams. Of course, you can also prepare some red bean paste filling to wrap in it.