Chinese Food
Mung bean cake
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Dragon Boat Festival is coming. In addition to zongzi, mung bean cake is the most memorable. But to be honest, the mung bean cake sold in traditional stores is inevitably sweet and greasy. It's better to make a fresh and refreshing mung bean cake by yourself.
Cooking ingredients
Cooking Steps
Step1:Don't bother to take off the mung bean shell. I bought the mung bea
Step2:480 grams of shelled Mungbean and 1000 grams of water. Soak for more than 4 hours or overnight.
Step3:Soak the green beans completely. Pour out the excess water. Put them into the rice cooker. Follow the cooking procedure. Cook the green beans. Don't use too much water. Try to cook as dry as rice.
Step4:The cooked mung beans can be put into the cooking machine to make a delicate mung bean paste again, or just like me. Put them into the fresh-keeping bag and roll them with a rolling pin to make them very delicate
Step5:Weigh it. The cooked mung bean paste is about 1080 grams. Add 125 grams of butter, 50 grams of light cream and 150 grams of sugar powder. Put in the pan. Slowly melt the ingredients over low heat. Mix them. Stir fry the water. About 15 minute
Step6:Take out 450g of the original green bean paste. Add 7g of Matcha powder to the rest. Stir evenly.
Step7:Stir fry and dye the green bean paste. Pack each. 30g.
Step8:Put in the mold.
Step9:Out of the mold. It's a delicious and beautiful mung bean cake. It tastes better when refrigerated.
Cooking tips:I was worried that mung bean cake was not easy to demould. I prepared to sprinkle milk powder on the outside of the dough to help dry. But later I found that the dry humidity of mung bean paste fried is just right. No milk powder is needed. The film removal is also very smooth. So the fried is the key. Matcha powder is recommended to be made in Japan. It has a fresh taste and charming color. There are skills in making delicious dishes.
