Mung bean cold cake with purple sweet potato filling

Overview

The cool mung bean cake in summer is crunchy, sweet and delicious😋. This 50g mooncake mold makes a total of 19 finished products, and the shelf life is 3 to 5 days in the refrigerator! This recipe is filled with purple sweet potato. You can make it with any filling you like, such as custard, matcha, cranberry, or red bean paste!

Tags

• pastries
• afternoon tea
• beijing cuisine
• summer recipes
• students
• butter
• maltose
• mung bean kernels
• purple sweet potato
• sugar
• whipping cream

Ingredients

Steps

1. 1 Weigh 250 grams of peeled mung bean kernels and soak them in water for 24 hours. During this period, change the water several times.

   

2. 2 Cover the pot with gauze and steam for 1 hour and 20 minutes. I used an electric steamer and steamed it for 1 hour and 20 minutes. If it is steamed in a liquefied gas stainless steel steamer, it will take about 60 minutes. What is done? Open the lid of the pot, pick up a bean, crush it and steam it!

   

3. 3 Wash and peel the purple sweet potato and steam it in a pot. This is easier to cook, so let’s prepare the purple sweet potato filling first! Put the steamed purple sweet potato into a container and press it into puree for later use

   

4. 4 While hot, pour in 30 grams of maltose and 30 grams of whipped cream and mix well (honey can be used instead of maltose)

   

5. 5 Soften 15 grams of butter at room temperature and pour it into the purple potato filling, stir evenly

   

6. 6 Heat a pan over low heat, pour in the purple sweet potato filling and stir-fry until the water comes out

   

7. 7 Fry until it forms a ball as shown in the picture. It should not be too wet. Cover with a damp cloth and let it rest for later use.

   

8. 8 Take out the steamed mung bean kernels and put them into a clean container and press them into puree

   

9. 9 The pressed mung bean puree needs to be sieved. This step is very important. Be patient. The sifted mung bean puree will melt in your mouth and become more delicious!

   

10. 10 This is the mung bean puree that has been sifted and is much more delicate

    

11. 11 Put the butter cubes in the pan and bring to a boil over low heat

    

12. 12 Pour in mung bean puree and 30 grams of white sugar, stir-fry evenly

    

13. 13 Pour in 50 grams of light cream and stir-fry evenly

    

14. 14 The water content is getting less and less, continue to stir-fry and cultivate patience

    

15. 15 We are almost successful, come on

    

16. 16 This is the fried mung bean puree. Dish it out and set aside

    

17. 17 Weigh 15 grams of purple sweet potato puree and roll into a small ball

    

18. 18 Make all the purple sweet potato puree into 15g balls and set aside

    

19. 19 grams of mung bean paste each, make into a skin, wrap the purple sweet potato balls in it and seal

    

20. 20 Close your mouth and make it round

    

21. 21 Put it into the mooncake mold and press it down, and a magical moment is born. A perfect mung bean cake is born under your dear hands!

    

22. 22 After cutting it, it looks great, looks good and tastes delicious, so hurry up and start making it!