Chinese Food
Mung bean cake
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Mung bean cake can be divided into North and south. The mung bean cake in the south is different from that in Beijing. It tastes different. It has its own characteristics. Today's mung bean cake is not from the south, nor from the north. Haha. It should be made by myself. But it's also delicious. It's not greasy. I put some honey, condensed milk and white sugar. It tastes good and delicious. With a moon cake mold pressure. Suddenly a lot of beautiful ha.
Cooking ingredients
Cooking Steps
Step1:Wash the mung bean. Soak it in water overnight. Soak until the skin is burst.
Step2:Grab the mung bean. Rub it gently with both hands. Rinse with water and wash away the mung bean skin. Most of the skin will be removed. The remaining few can be removed by hand.
Step3:Put the peeled green beans on the steamer. Steam over high heat for about 20 minutes
Step4:After steaming, put it into a blender and mix it into a semi powdered paste. Like fine can be screened.
Step5:Add condensed milk and honey.
Step6:Take some green bean paste and make a ball.
Step7:Mount the mold.
Step8:Press out the shape and lift the mold.
Cooking tips:If you are afraid of sticking, you can properly sprinkle some cooked powder in the mold, then pour it out and put in mung bean paste. It can effectively prevent sticking. You can adjust sugar, honey and dosage according to sweetness. There are skills in making delicious dishes.
