Chinese Food
Mung bean cake
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Cool and refreshing. Sweet and fragrant family makes mung bean cake by themselves. Good food is not the problem. Action is the key.
Cooking ingredients
Cooking Steps
Step1:The mung bean was soaked with plenty of water the night before. The next day, it was washed by hand. The skin fell off. Then wash the mung bean skin with water several times (I didn't do it thoroughly). Then pour the mungbean into the glass plate and add some water. Put the plate into the steamer and steam it (about 50 minutes). At this time, the cooked mungbean needs to be dry and dry.
Step2:Stir the cooked green beans.
Step3:Add 50g white sugar to the mung bean. Add in the sunflower seed oil which is warm and cool after being cooked. Stir well.
Step4:About 35g (according to my mold size). Now we can judge the dry consistency of mung bean paste.
Step5:Sprinkle some cooked glutinous rice flour in the mold first (not much
Step6:Put the mung bean paste into the mold. Compact and flatten it.
Step7:You can knock it back.
Step8:The floating surface can be blown away.
Step9:Put it in a sealed box. Refrigerate it.
Step10:Sweet and fragrant. Delicious and reassuring mung bean cake.
Cooking tips:1. When the mung bean is steamed, it is dry. 2. Add the oil to the mungbean chips. Pay attention to adjust the dry consistency. 3. The glutinous rice flour should be fried and cooled in advance without oil. Pay attention to avoid scalding. 4. Like can also be wrapped in bean paste filling. There are skills in making delicious dishes.
