Chinese Food
Mung bean cake (simple mung bean noodle)
(101899 views)
Before, I always made mung bean cake without skin. Although it was delicious, it was hard to make. So I took a chance to try a little bit of mung bean flour version of mung bean cake. It didn't taste as delicate as the peeled mung bean version. But it's easy to operate, nutritious and good to add.
Cooking ingredients
Cooking Steps
Step1:Steam the water in the steamer and put the yidingdianer mung bean flour in the basin and steam for 30 minutes with the plastic wra
Step2:Sift the steamed flour
Step3:Add sugar and sweet osmanthus to the sifted flour (it can be seasoned better, make the mung bean cake taste more layered, and can also be replaced by honey) and stir it evenly with warm water
Step4:Knead the dough evenly and smoothly
Step5:Divide the dough into 50 grams of small dough
Step6:Take the mold to shape the dough. Put the shaped mung bean cake on the plate and cover the plastic film and steam for 30 minutes
Step7:Steam well and leave the pot to cool. Put it in the refrigerator and refrigerate for better taste.
Cooking tips:This mung bean cake is simple and easy to operate. It is rich in nutrition without any additives. The disadvantage is that yidingdianer mung bean powder is ground with skin. The taste of mung bean cake is not as delicate as the peeled mung bean version. I didn't refuel during the weight loss period. If I change the water to corn oil or butter, it will taste better. You can divide the dough into small pieces and add the bean paste filling to make the green bean cake with filling. You can also add Cranberry raisin to increase the taste. There are skills in making delicious dishes.
