Mung bean cake is one of the traditional Chinese pastries, and both adults and children love to eat it! Mung bean cake in addition to having a high-value appearance, it eats the taste of rustling sweet, soft and delicate, completely conquered people's taste buds, plus the main ingredients are made of mung beans, but also has the effect of clearing heat, detoxification, water and swelling, etc., while satisfying the taste, it can also bring certain benefits to the body!
Mung bean cake is loved by many people, but few people are willing to make it, and everyone thinks it is more convenient to buy ready-made ones. However, the mung bean cake sold in the store is not only very high in price, but also in order to attract customers, some additives will be added to it, although the taste is good, but eating more is not good for the body, so if you want to eat mung bean cake, it is better to make it at home!
In fact, making mung bean cake is not so troublesome, on the contrary, the practice of mung bean cake is very simple. We only need a bowl of mung beans and a spoonful of sugar, just the right amount of butter, to make a sweet and delicious mung bean cake. No fermentation, no roasting, steaming and pressing can make a delicious zero-add mung bean cake. Today, Taro will share with you the method of making mung bean cake. Simple and delicious with zero failure, let's take a look!
【Mung bean cake】
Ingredients: 400 g of peeled mung beans, 120 g of butter, 50 g of caster sugar, 20 g of condensed milk.
Preparation Method:
1. Soak the peeled mung beans in clean water overnight and change the water several times. Soak in the refrigerator overnight in summer.
2. Place the soaked mung beans in the steamer basket.
3. Steam for about 50 minutes over water until the mung beans are cooked thoroughly.
4. Steamed mung beans can be twisted into powder with a gentle pinch of the hand.
5. Put the steamed mung beans into the wall breaker and beat them into mung bean puree. If your blender must be filled with water to whisk, you can pour corn oil into it at this step. Friends who do not have a blender can use the method of pressing to sift the mung beans into powder.
6. Place the mung bean puree in a multi-purpose pot and stir-fry over low heat.
7. Stir-fry until the water vapor gradually dries and add butter and stir-fry evenly.
8. Stir-fry in condensed milk and caster sugar.
9. Stir-fry together until the mung bean paste is dry and cool. It is okay to do a little more than this, but it is not recommended to be too dry, and it is choked up when eating.
10. Divide the sautéed mung bean paste into two balls. Mix matcha powder into one of the doughs to make mung bean paste doughs of two colors.
11. Divide the mung bean puree into 50 grams.
12. Put the mung bean puree into the moon cake mold and press out your favorite pattern.
Homemade mung bean cake is on the table, fine and firm, the taste is fragrant, soft and non-sticky, delicious and delicious.
Adults and children love to eat. It's easy, so you can try it too.
Tips:
1, peeled mung beans taste more delicate, no peeled mung beans can also be done, made is green.
2, mung beans steamed in water, can reduce the time of frying mung beans, more convenient and time-saving operation.
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