Mung bean cake

Overview

It’s the Dragon Boat Festival again, and I really don’t want to buy the mung bean cakes outside. So, let’s do it ourselves.

Tags

• snacks
• common dishes
• children
• late night snack
• beijing cuisine
• fast food
• butter
• edible oil
• glutinous rice flour
• honey
• mung beans with skin
• white sugar
• sesame oil

Ingredients

Steps

1. 1 Soak the mung beans for more than 12 hours, wash them, steam them in a pot, and crush them with your hands. Use the back of a spoon to mash the mung beans, or use a food processor to puree.

   

2. 2 Steam the glutinous rice flour in the pot until cooked. Or fry it in a wok. Then sift.

   

3. 3 Put the mung bean paste into the wok, heat the pan with cold oil and slowly fry the mung bean paste over low heat. You can add some butter to give it a milky aroma (or not, depending on your preference). When the water content is reduced, add glutinous rice flour, sesame oil, honey and sugar. Stir-fry the mung bean paste into a ball in the pan without sticking to the pan. Let cool before shaping.

   

4. 4 Divide the mung bean puree into 25g balls and shape into balls using a mold. It tastes better after being refrigerated.

   

5. 5 You can also wrap red bean paste and purple sweet potato filling in mung bean cake, wrap the filling into mung bean paste like glutinous rice balls, and then press it into shape with a mold.

   

6. 6 If the mung bean puree sticks to your hands, you can use some hand powder to prevent it from sticking. (You can stir-fry or steam glutinous rice flour or cake flour)