Mung bean cake is a traditional Chinese snack, which can be eaten directly or made as a snack filling, and can be used to make mooncakes during the Mid-Autumn Festival.
No, I brought the milky mung bean cake that melted in the mouth today, although the cost is not cheaper than buying ready-made, or even more expensive to take the artificial, but the real material, and ready to eat, fresh and have the pleasure of making.
I have been making my own mung bean cake for several years, and I will adjust the recipe every time, in addition to trying to be low in fat and sugar, but also to ensure the taste. This time the mung bean cake I am very satisfied, eat at room temperature or refrigerated after eating, melt in the mouth, refreshing.
The shape made with the moon cake mold is even more cute. The method I used was a 50g peanut and pineapple mold, and if it felt too thick, I could reduce the billet to 30 grams so that it looked more delicate.
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【Ingredients】 Peeled mung beans 300 g, caster sugar 40 g, pure milk about 200ML, unsalted butter 30 g, condensed milk 30 g, spinach powder 5 g
【Production】
1. Peel the mung beans and pour them into the pot;
2. Rinse quickly with cool water, soak in sufficient amount of cool water for at least 4 hours; overnight soaking in hot weather should be refrigerated;
3. Mung beans are completely soaked;
4. Spread the drawer cloth in the steaming drawer and put the drained mung beans in the steaming drawer;
5. Steam for about 20 minutes after steaming on high heat;
6. Steamed mung beans are crisp and soft to the naked eye;
7. Use your fingers to twist it to form mud;
8. There is a wall breaking machine is the best, no meat grinder can also be used, mung beans into the meat grinder several times, fine sugar and milk are also added in parts, milk should not be more, in order to be able to drive the mung bean puree to turn up;
9. The mung bean puree beaten by the meat grinder has slightly small particles, and the wall breaker is stirred very delicately, and it can be sieved or not at will;
10. All the mung bean puree into the non-stick wok, stir-fry slowly over low heat, wait for the water to evaporate slightly, basically can add unsalted butter and condensed milk when it is in a ball; the amount of the two is not fixed, butter plays a role in anti-stick pan and flavor increase, and condensed milk plays a role in flavoring and sweetening;
11. Put the sautéed mung bean paste into a large basin, add the remaining lump to the natural spinach powder, add a little milk and stir-fry;
12. When the spinach powder is evenly mixed and formed into a ball, it can be filled;
13. The fried mung bean paste veneer is covered with plastic wrap, and it can be cooled naturally at room temperature or refrigerated in the refrigerator to cool down; it can be eaten directly or made into a cute shaped pastry with a mooncake mold.
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1. Personal favorite taste is different, so the amount of sugar, condensed milk is not fixed, can be adjusted by themselves; the amount of milk to impress mung bean puree is appropriate, the more used, the longer the frying time;
2. After the mung bean paste is fried, it can easily form a ball, not wet and not dry, and after the pot is out of the pot, it should be quickly covered with plastic wrap to prevent the surface from drying out, and also prevent the occurrence of water droplets and make the surface wet and collapsed;
3. Keep the mung bean paste refrigerated and eaten within one week; if you want to keep it for a long time, you can freeze it and re-thaw it when you use it;
4. Spinach powder can be replaced with matcha powder or other natural plant color powder, and the type can be adjusted according to the shape.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".