Chinese Food
Mung bean paste
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The mung bean paste with more mung bean pies made mung bean cake by the way. I'm afraid that I'll trouble people who like to make food when they have time. So how to make prescriptions simple.
Cooking ingredients
Cooking Steps
Step1:Take 400g of peeled Mungbean and soak in cold water for 23 hours.
Step2:Soak the mung bean and put it into the pressure cooker. Add a little more water than the mung bean. Steam the pressure cooker immediately with a small fire to prevent the bottom from being pasted. Simmer for ten minutes. Turn off the fire.
Step3:Take it out and put it in a non stick pan and stir fry. While stir frying, crush the mung beans with a shovel. To dry. Add sugar and honey. Mix well. The sweetness is very light. You can add more sugar if you like the sweeter one. Cool to use. It doesn't need to be over stuffed. I like the taste of this fine mud with occasional particles.
Step4:Take about 30g and put it into 50g moon cake mould for medium pressure forming. Because I don't want to make mung bean cake too thick, I only take 30g. It's better to refrigerate it.
Cooking tips:There are skills in making delicious dishes.
