Chinese Food
Soft mung bean cake. Low fat, full stomach, no burden
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Cooking ingredients
Cooking Steps
Step1:I bought mung bean powder directly for convenience. It's with skin. The nutritious skin of mung bean accounts for a large part. The color without skin is good but lacks the taste of mung bean.
Step2:Mung bean powder is beautiful in colo
Step3:Steam for 30 minutes. Be careful not to spread too thic
Step4:Melt the butter in a non stick pot. Add the mung bean powder. (add 250ml milk here. Melt the sugar into the milk) and pour into the steamed mung bean powder. Pay attention to stir fry in low heat for softness and fusion.
Step5:That's good.
Step6:I used such a mold. 40g one. Such a quantity can make about 15.
Step7:Put it in the fresh box and refrigerate it overnight. Just take it out when eating. It doesn't taste soft. It's too oily. It's greasy after eating.
Cooking tips:This recipe is mainly low fat, less oil and less sugar. If you want to have a better taste, you can adjust the butter to 250g and sugar to 300g. So it's more soft. This low-fat one can enhance satiety. It's also a good choice for breakfast with milk. No burden, you have skills to cook delicious food.
