Mung bean cake

Overview

Since the Dragon Boat Festival, all major food groups have been offering this dessert. Due to my laziness and working hours, I have never tried it~~ I let this idea take root in my heart! Haha~~ Yesterday, I suddenly started pulling weeds on a whim. I thought that peeling mung beans was not that difficult. Only when I started to do it did I realize how big a project it is! After reading several recipes and learning to make them, the results are pretty good, so I’ll sort out the steps and share my own insights with you~~

Tags

• pastries
• children
• festival customs
• dragon boat festival
• summer recipes
• butter
• mung beans
• red bean paste
• salted egg yolk
• white sugar

Ingredients

Steps

1. 1 Soak mung beans in cold water for more than eight hours before peeling them. Change the water frequently in summer to prevent water bubbles from becoming sour

   

2. 2 After peeling the mung beans, add water until no more than the mung beans are covered. Put the pressure cooker on low heat and steam for 40-50 minutes. If using a steamer, extend it to about an hour

   

3. 3 When steamed, take out the mung beans and put them in a non-stick pan, add sugar and start stir-frying

   

4. 4 Fry until small pieces begin to form, then add butter and continue to stir-fry until it can form into a ball. If it is not too soft, take it out of the pan and let it cool