Mung bean cake

Overview

The mung bean cake I made last time was a success. Boosted my confidence. The mung bean cake I made today has a more delicate texture. But skinning is really strenuous work. For family and love. Worth it.

Tags

• snacks
• home cooking
• common dishes
• old man
• afternoon tea
• fast food
• corn oil
• mung beans
• sesame oil
• soft white sugar

Ingredients

Steps

1. 1 Wash the mung beans and soak them overnight

   

2. 2 Peel. I rubbed it repeatedly in the basin with my hands. Clean repeatedly. The last ones can only be peeled off one by one. Tired. Once done, steam in a steamer for 25 minutes

   

3. 3 Crush with a spoon. Add sugar and oil and mix well.

   

4. 4 After cooling slightly, divide into small balls of 40g each. Finish in turn. I weighed each one pretty much the same.

   

5. 5 Wear disposable gloves and place into the mold to compact.

   

6. 6 Remove from the mold. A little sticky.

   

7. 7 Do it all.

   

8. 8 It will taste better if it is air-dried for a while or placed in the refrigerator. It feels a bit like a snowskin mooncake.