Purple sweet potato spiral mung bean cake

Overview

I still have a lot of mung beans at home, and I used them to make bean paste filling. I used the exchanged purple sweet potato flour to make this crispy ball cake. It is crispy and delicious.

Tags

• staple food
• baking
• home cooking
• children
• afternoon tea
• cake
• banquet dishes
• brown sugar
• corn oil
• flour
• mung beans
• purple sweet potato starch
• soft white sugar

Ingredients

Steps

1. 1 Wash the mung beans and soak them in water overnight

   

2. 2 Add appropriate amount of water to the soaked mung beans in the inner pot of the electric pressure cooker (just a little bit to cover the mung beans)

   

3. 3 Press the bean/tendon function button to cook

   

4. 4 The cooked mung beans are very soft

   

5. 5 Use a food processor and add a little water to make a paste

   

6. 6 Pour the mung bean paste into a non-stick pan and fry slowly over low heat

   

7. 7 When the water content is reduced, add appropriate amount of brown sugar and continue to stir-fry

   

8. 8 This is what it looks like when fried

   

9. 9 Form into small balls to make mung bean filling and set aside

   

10. 10 Knead the dough and pastry dough separately for 20 minutes

    

11. 11 Roll out the water-oil dough and wrap it around the pastry

    

12. 12 Then roll it into sheets

    

13. 13 Roll up and cut into sections

    

14. 14 Turn the cut side down and roll it out

    

15. 15 Put a bean paste filling

    

16. 16 Wrap it up tightly

    

17. 17 Wrap everything and put it in the baking pan and bake in the oven at 200 degrees for 40 minutes