DIY traditional mung bean cake

cooked mung bean flour:200g dark plum:moderate amount soft white sugar:90g peanut oil:60g low gluten flour:25g Matcha powder:1 teaspoon sesame oil:10g https://cp1.douguo.com/upload/caiku/6/d/b/yuan_6d1c1b1929df34d7c3f82e7df6f26fcb.jpg

DIY traditional mung bean cake

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DIY traditional mung bean cake

Simple, healthy, colorless and additive free. It is suitable for the elderly and children. If you have special needs, you can replace sugar with substitute sugar. The health bonus points will not change the flavor. (Ps. if you can change half of the white sugar into glucose, the taste will be more delicate and smooth, and the taste will be changed immediately. I won't tell other stars hey)(

Cooking Steps

  1. Step1:Mix two kinds of oil. Mix mung bean powder, flour and Matcha powder and sift them. Add sugar and oil. Mix and knead them evenly to make pastry powder (loose and without dry powder. It can be agglomerated by hand

  2. Step2:Remove the core of mume, cut into pieces, and fill the cake powder to 1 / 3 of the mold. Press gently. Put mume powder into the mold. Continue to fill the cake and cover the filling. Press gently to 1 / 2 of the mold. Press out the mold (I used a 50g moon cake mold, so it was not filled. Otherwise, the mung bean cake would be too thick. One piece of mung bean cake thus pressed out is about 30g

  3. Step3:Put the steamer into the water and boil it. Steam the shaped cake in the fire for about 35 minutes. Then it can be eaten when it is completely cooled.

  4. Step4:I'm also introduced by my friends. This group is really good. Save the sisters money together..

Cooking tips:1. The finished product of the square is about 420g. The specific number of blocks depends on the size of the mold. 2. The filling is changed according to the taste. 3. If you don't like sesame oil, it's better if you don't add it. If you think peanut oil has a strong taste, change it into corn oil and salad oil. 4. Do not steam for too long. 5. The self-made pastry is preservative free and can be eaten as soon as possible. It can also be steamed and cooled, and then lightly brushed with a layer of sesame oil on the surface, and put into a sealed fresh-keeping box for cold storage. 6. There is no need for food pigment. Matcha powder can also play a role in coloring. There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook DIY traditional mung bean cake

Chinese food recipes

DIY traditional mung bean cake recipes

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