What if you want to eat mung bean cold powder and can't buy authentic mung bean starch? I have a good formula Oh, directly with mung beans can make soft and smooth cool powder, the best thing to cool off in the summer.
【Ingredients required】
200 g mung beans, starch syrup + mung bean water 400 g + a small spoonful of salt.
Sauce (minced garlic, coriander, salt, soy sauce, aged vinegar, cold white, chili oil, ground peanuts)
(1) 200 grams of mung beans 4 hours in advance, I use the leftover peeled mung beans to make mung bean cake, if there is no peeling with ordinary mung beans with skin, but the color of the cool powder is not my white, it will be a little light green.
(2) Put the soaked mung beans in the wall breaker, add twice the amount of water, and beat into mung soy milk. Then filter the mung soy milk with gauze and squeeze out the water. After the squeezed water is precipitated, you can get mung bean starch. After squeezing the water for the first time, mung okara still has a certain amount of starch residue, you can add an appropriate amount of water to the yarn bristle, and wash the mung okara three or four times repeatedly. Pour all the washed water into a large basin, let stand and settle for about 3 hours.
(3) The remaining mung bean residue should not be wasted, and can be made into mung bean soft cake. First use a small amount of water to adjust the mung bean residue into a paste, and then add some sugar, stir well, add a small amount of glutinous rice flour many times, knead while adding, feel that it is not enough to add, until kneaded into a soft and non-sticky state. Then make a small round cake, put it in a steamer in cold water, and steam it for another 10 minutes after the water is boiled.
(4) After precipitating the mung bean water, pour off the water on the top, and the white paste exposed at the bottom is mung bean starch. Scrape up all the mung bean starch, put it in a small milk pot, and add 400 grams of mung bean water that you just poured. Bring to a slow boil over low heat, stirring constantly during this time to prevent the paste from bottoming out. After bringing to a boil, continue stirring for a minute or so, and the starch will appear in a viscous paste, so that the heat can be turned off.
(5) Pour the starch paste into the container while it is hot, the container does not need to brush oil, and it will not stick at all. Cooled at room temperature. Do not put in the refrigerator, otherwise it will harden and affect the taste.
(6) After it is completely cold, you can buckle it upside down. Very complete demoulding. Then cut it into the way you want it, strips or small pieces. Toss with your favorite cool sauce and you're good to go. If you don't make a sauce, keep looking down.
(7) Add minced garlic, coriander, salt, soy sauce, aged vinegar, cold white, stir well, drizzle on the cold powder, add some chili oil, and cooked peanuts. Very tasty yo!