Chinese Food
Table mung bean cake
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Since coming back from happy in Taiwan during the winter vacation, the children have been thinking about the Meiling cake (the name they heard) they ate there. But the mung bean cake sold in Taiwan is too sweet. It's more healthy with mom's brand. It's too cruel to sift mung beans. It's been delayed until now. A good meal is not afraid of being late. The children are still paying for it.
Cooking ingredients
Cooking Steps
Step1:Soak mung beans one day ahead of time. Let's refrigerate in the hot weather. Drain the soaked mung beans and steam them in a steamer for 30 minutes.
Step2:Here comes the worst process. The steamed mung beans are sifted into mung bean powder.
Step3:Add mung bean powder, sugar and oil in the pot, stir fry for 2 or 3 minutes. Let the sugar melt and mix with mung bean and oil.
Step4:Mung bean paste is divided into 30g each and red bean stuffing 15g each.
Step5:Mung bean paste with red bean filling.
Step6:Roll it into a ball and put it into the mould
Step7:Press the die with the left hand and push the piston with the right hand.
Step8:Lift the mold together with mung bean cake, push the piston to let mung bean cake directly into the package.
Step9:My mung bean paste is a little dry and doesn't look oily enough. Sealed and frozen for 1 month.
Cooking tips:1. You can mash mung beans with a water blender. However, the job of frying and drying water is also very abusive. 2. It's not mooncake filling, so don't fry too dry. 3. Please refer to my recipe dried bean paste and moon cake filling for the way to make bean paste filling. But don't fry it as dry as moon cake filling. 4. You can also pack black sesame filling, purple potato filling, pumpkin filling, even fruit filling. Without filling, nothing is delicious. 5. I use 50g moon cake mold. This formula can make about 20. There are skills in making delicious dishes.
