The weather is getting warmer, turn out your old mung beans and stop eating! It's about to give birth to bugs.
Today to teach you a large number of consumption of mung beans, that is, the elderly and children love to eat mung bean cake, the taste is sweet and delicate, with the smell of milk, the entrance is melted, eating is not choking at all.
Ingredients: 400 grams of peeled mung beans, 870 ml of water (for boiling mung beans), 100 grams of white sugar, 60 grams of maltose, 125 grams of butter
make:
1, mung beans with water to scrub several times, wash clean, about need to be repeatedly cleaned about 3 times, wash mung bean water is already very clear.
Tips: If you use ordinary mung beans with skin, you need to manually peel after soaking in advance, as for this peeling process is very tiring... So buy some ready-made peeled mung beans.
2: Pour the mung bean water into the rice cooker or pressure cooker, then add 870 ml of water and cook.
Tips: You must not add too much water, otherwise the late fried stuffing will be fried to the point where you doubt life.
3, after the mung beans are cooked, press them with a spoon to form a more delicate mung bean paste, and then directly place them in a non-stick pan, and stir-fry continuously on low heat throughout the whole process, until the degree of hugging, butter is added twice.
Tips：
1) No butter can be replaced with corn oil;
2) Put a total of 125 grams of butter, let the mung bean puree fully absorb the butter, and put it down again.
4, at this time, put white sugar and maltose, continue to fry until the mung bean paste to fully absorb the sugar and maltose, and then the final state is the non-stick shovel and the appearance of the group.
1) If you want to eat some delicate taste, fry the mung bean puree softer, and hold the group without sticking to the degree of the shovel;
2) If you want to eat the rustle, fry until the degree of cracking of the clumps.
3) There is no maltose to put, the overall taste of this amount of sugar is slightly sweet and milky.
5, the fried mung bean puree out of the cold, and then pull the appropriate size of the agent in the palm of the hand repeatedly grasp well, knead the circle, and then use the mold to press out the shape of the mung bean cake.
6, if you want to eat other flavors, you can mix matcha powder or cocoa powder, do not put too much, 3-5g is almost the same, matcha taste is very delicious Oh!
Can't eat the mung bean cake sealed preservation, can be stored for about 3 days, this taste is very delicate, milk aroma mixed with bean fragrance, especially matcha taste, but also mixed with a slight tea aroma, super delicious.