The weather is getting hotter and hotter, and I want to make some mung bean food for my daughter to prevent the heat and cool down. I've seen others make mung bean cake before, and I want to try it myself. So I bought back the mung bean flour, brewed it for a few days, and made this finished product, and the family said it was delicious. Oh, there is no vain busyness, love to eat my purpose has been achieved.
This finished product is the true color, and compared with mung beans, the color is not so bright. Think about the green ones sold outside, don't know what was added? If you can do it yourself, don't buy the outside. It is not difficult to do so, so let's hurry up and move our hands!
Difficulty: Cut Pier (Beginner)
Duration: more than 1 hour
Cooked mung bean powder 350 g
Honey 100 g
Sesame oil 30 g
Salad oil 10 g
45 g of powdered sugar
Cooked glutinous rice flour 60 g
1. Weigh the mung bean flour and glutinous rice flour and steam them for 45 minutes, then remove and let cool. (Figure 1))
2. Roll the powder through the sieve by hand, as the flour will clump after steaming. I sifted through it twice. (Figure 2)
3. Add powdered sugar and mix well. (Figure 3)
4. Sift again (Figure 4).
5. Make a hole in the middle of the flour and pour in the honey. (Figure 5)
6. Add sesame oil and salad oil. (Figure 6)
7. Bring disposable gloves in your hands and knead with your hands to mix well. (Figure 7)
8. Prepare the 50 g head mold and flower pieces
9. Pinch hard and pinch hard, knead into small balls of about 30 grams in size. Mung bean flour is stuffed into a mung bean cake mold and compacted with fingers at the corners. (Figure 8.)
10. Put it in the box and press it, and the beautiful mung bean cake is ready! (Figure 9)
11. Refrigerate, it is said to taste better.