Chinese Food
Coconut and mung bean paste
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This summer, people like to cook some mung bean soup or porridge to drink. One is to reduce heat and eliminate fire. The other is to detoxify and clear away heat. I prefer sweet ones. I want to make mung beans into dessert. I think it must be delicious to make them into mung bean paste. With the sweet coconut. It's drooling when I think of it. Icy and sweet mung bean paste. Walk up~~
Cooking ingredients
Cooking Steps
Step1:Mung beans washed and soaked overnigh
Step2:Pour into autoclave and press for 25 minute
Step3:Batter with a mixing stic
Step4:Add the icing sugar. Continue to heat and stir. Let the water evaporate and the bean paste thicken
Step5:Refrigerate at room temperature. When eating, put on canned coconut
Cooking tips:It's OK to put white sugar without it. It's just that the white sugar will be greasy when it's made. It's more refreshing and won't feel like a living. If you don't like coconuts, you can put some canned fruits. It depends on your personal preference. I like the texture of coconuts, which is sweet and q-shaped. It's wonderful to bite them in your mouth. Ha ha. As for whether the bean paste is granular or all broken. It's thick or thin according to your own preferences. It's good if you don't say anything. You can make delicious dishes if you like.
