Chinese Food
Mung bean cake
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When it comes to mung bean cakes, I'm afraid that many places will rush to say they are. In order to avoid a war of words, I'd better be smart. Don't mention them anywhere. The traditional raw materials for making mung bean cake include mung bean powder, pea powder, yellow granulated sugar, osmanthus, etc. The mung bean cake is light yellow or light green in color. It has a delicate and close taste, with the characteristics of fragrant, soft and non stick teeth. Mung bean cake can be divided into South and North according to its taste. North is Beijing style. It is made without any oil. Although the entrance is soft, it has no oil feeling. It is also called dry bean cake; South, including Soviet style and Yang style. It needs to be made with oil. The taste is soft and delicate. Stuffing can also be put or not. I prefer clear water mung bean cake without stuffing. Most of the oil used in the old mung bean cake is sesame oil. But how many mung beans there are in it is questionable. It's just that the taste has been covered. This one is made of mung bean stuffing. It's 100% pure mung bean. It's really delicious. Just do it
Cooking ingredients
Cooking Steps
Step1:The peeled mungbean is soaked for more than four hours in advance. The beans are swollen badly, so the water should be enough.
Step2:Pour the soaked green beans into the rice cooker. Add a little water. It's a little higher than the green beans (if it's other beans that are not easy to cook, not only the soaking time should be extended, but also the water volume should be more); press the cooking button, and then simmer for about 20 minutes (my water volume is very ideal. There's not even a little extra water).
Step3:The cooked beans are very easy to mash, so even if you don't use the cooking machine to beat them, you can use the back of the spoon to gently press them.
Step4:The next step is stir fry. The process is as follows: put the bean paste in the pot, add a little oil, stir fry until it is absorbed, and then add a little oil for many times; if it is too wet, add some cooked flour (the flour can be stir fried with a small fire in advance). But it cannot be added too much, which will affect the taste of the finished product. If it is too dry, add oil; add sugar after the water is stir fried. It can be added in one time; stir fry until the filling is delicate and conglomerated.
Step5:After the fried mung bean filling is cooled, divide it into the applicable amount of the mould. Rub the circle for standby. Brush a thin layer of oil evenly with a fine brush on the mould.
Step6:If you need to pack stuffing, press the green bean stuffing into a round piece and wrap it into the stuffing center.
Step7:The square mold is easy to rub against the skin, so first rub the prepared mung bean stuffing into a long coconut round strip, put it into the mold, then press it flat, and then buckle it on the plate upside down. Use even force to lift the mold. Mung bean cake is ready.
Cooking tips:There are many ways to make mung bean cakes. If you use mung bean noodles (flour), you need to steam them, sift them, and then mix them with oil, sugar or honey to form a group; or sift them, mix them, and then mold and steam them. This article uses the peeled mung bean. I think the taste is more delicate, fragrant and smooth. 100% original flavor. If you can't buy the peeled mung bean in the supermarket, you can buy it online. There are skills in making delicious dishes.
