Chinese Food
Mung bean cake
(113406 views)
A simple green bean cake. Soft, waxy and slightly sweet ~
Cooking ingredients
Cooking Steps
Step1:Mung bean is soaked for a day or so. It peels off when it is gently pinched.
Step2:It's highly recommended to buy the peeled mungbean from the supermarket. My hands are wrinkled For two hours Although rub a lot of skin. But still have a lot to peel one by one.
Step3:Finally, the peeled mung beans are cleaned. Wash them. Then steam them in a little water pot for 30 to 40 minutes. Steam until the mung beans can be pressed into mud.
Step4:When waiting for the steamed mung bean to cool down, prepare the old icing sugar. I don't want to use the white granulated sugar to want the old icing sugar. So the sugar powder is made by myself. The baby who wants to save trouble can use the soft white sugar directly. Put the old candy in the bag and hammer it with a small hammer.
Step5:Then use a grinder to make powder. The grinder I use is a blender that can make juice and seasoning.
Step6:This is the ground sugar powder. It's very delicate. It's just for use.
Step7:The steamed mungbean is cooled and mashed. It's not bothering the two owners. It's still made by my blender. Add a little water, or it won't move. But don't add too much water. Generally speaking, one third of the water is about the same.
Step8:Babies remember to fry it in a non stick pot, or it will be really tiring to clean it up. Put some butter in the non stick pot. Add in the mashed mungbean. Start to fry. When it becomes thick, add in the sugar powder. Then continue to fry. Fry until the spoon can be inserted in the mud and stand up.
Step9:It's fried at noon Tired baby! It looks like mashed potatoes. Ha ha! Put the fried mung bean paste on the plate and cool it. If you want to hurry up, you can also put it in the refrigerator when it's almost cool. It's cooler and faster.
Step10:Divide the cool mung bean cake into your favorite size groups
Step11:Put it in the mold. Press it gently to form it
Step12:The delicious mung bean cake is ready. ~ do you feel great? Warm tips - better to eat after cold storage!
Cooking tips:Although I worked hard to make this mung bean cake, I still think it's better to sell it outside Haha ~ but sometimes I do it by myself with a sense of achievement. If I do more in the future, I may be better than what I sell outside. I have skills in making delicious dishes.
