Chinese Food
Mung bean cake
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It's not sweet. It's not greasy. The recipe can make about 15.
Cooking ingredients
Cooking Steps
Step1:Soak mung bean in refrigerator for a day. Change water several times in the middle of the day. Rub and peel after soaking.
Step2:Peel the mung bean and put it into the electric pressure cooker. Add water just before the bean. Cook for half an hour.
Step3:Mash the cooked beans and sift them.
Step4:Do not stick the green bean paste, lard, sugar, condensed milk under the pot. Fully mix and blend. Continue to fry. Until the bean paste looks more plastic. It feels like a bit of plasticine. Get out of the pot. Put it in the refrigerator to cool.
Step5:The red bean paste is too wet for filling. Stir fry in a non stick pan until it is in the same state as the bean paste.
Step6:Knead a piece of bean paste, rub it round and flatten it. Wrap in a piece of bean paste which is also rubbed round. Press in the mold, compact and knock out. It's done.
Cooking tips:Peeling is a very painful process. It's better to buy peeled mungbean. You can also cook more bean water. In this way, when you make mung bean cake, you can also get a pot of mung bean soup. There are lard, butter, corn oil, etc. used in fried bean paste. It is said that the traditional way is to use sesame oil (?). There are skills in making delicious dishes.
