Mung bean cake recipe-Chinese Food-best chinese food recipes-cooking food

Mung bean cake

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There are too many additives and pigments in the mung bean cake sold outside. I dare not give it to my baby. The mung bean cake made by myself is delicious. It's soft, waxy and sweet. There's no preservative added. My baby is happy to eat. As a mother, I'm relieved. I just got a Yangchen and fruit mold. I used it to make this mung bean cake. It's not only delicious, but also 3D in appearance. It's very beautiful.

Cooking ingredients

peeled mung bean:350g

Cooking Steps

Step1:This is the peeled mungbean I bought on Taobao. It's full of granules. It's good to make mungbean cake.

Step2:Wash the peeled mung beans. Soak them in water for three hours.

Step3:Soak the green beans. Drain the water.

Step4:Mung beans with enough water. See if they are full?

Step5:Seal it with plastic wrap, and then use toothpick to pierce several holes to avoid water vapor entering during steaming.

Step6:When the water boils, steam the green beans on the steamer for 30 minutes.

Step7:Let the steamed mung beans cool and set aside.

Step8:Put the dried mung beans in a blender and mix them into a delicate mung bean paste.

Step9:This is the mixed green bean paste. Is it very delicate?

Step10:Add 50 grams of honey to the mung bean paste.

Step11:Add another 50 grams of sugar.

Step12:Add a little cold boiled water to the green bean paste and stir well.

Step13:Heat the pot and melt the butter.

Step14:Pour in the mixed mung bean paste. When the butter and mung bean paste are fully integrated, turn off the heat and let it cool.

Step15:Yangchen and fruit mould clean and dry water. Brush a thin layer of oil. Anti sticking.

Step16:Put on disposable gloves. Knead the mung bean paste into a smooth and delicate mung bean dough.

Step17:Put it into Yangchen and fruit mould. Press firmly. (fill it up a little. Press it tight. The mung bean cake is 3D solid. The pattern is clear.)