Watching the mung bean cake made by others, it feels very beautiful, I have always wanted to learn to do it, and I finally started in a panic. After the operation practice, I learned that this bean cake is not only extremely good in appearance, but also delicious, and more praised is that the method is super simple. A process that can be memorized in one go is to cook the mung beans, fry them dry in water, and finally mold them.
The mung beans I cooked in a rice cooker were the same as normal porridge. After cooking, I tasted it first, and the soft rustle was particularly delicious. Very unique pure flavor, and the usual boiled mung bean soup mung bean porridge is not a taste at all, probably because there is no skin. The cooked mung beans do not need to be put in the blender and then polished, and a little stirring can become puree, and it can be directly poured into the stir-frying pan and dried.
With the moon cake mold pressed 4 kinds of patterns, are very good-looking, the mother-in-law said that it is similar to the high-end pastry shop, and it is more delicious than that. During the Mid-Autumn Festival, you can make mooncakes of mung beans, kidney beans or red beans according to this method for your family to eat, and you can also put egg yolks or date paste fillings. It's beautiful to think about
【Blueberry mung bean cake】Ingredients: 500 grams of peeled mung beans, 50 grams of butter, 80 grams of rock sugar powder. Directions: Soak the peeled mung beans in water for more than 4 hours, or soak them overnight, let the mung beans soak thoroughly, and change the water several times in the middle.
Put the soaked mung beans into the rice cooker and add water higher than the mung beans.
Press the Boil Porridge button and cook the mung beans until soft. In this state, a little stirring will become a puree.
On low heat, add butter to a non-stick pan, melt and pour mung bean puree, then add the icing sugar.
Stir-fry mung bean puree, keep on low heat, and slowly let the water evaporate.
Sauté until the mung bean paste is dry and can be made into a ball. Stir-fried dry some back to good compression molding, too wet and sticky is not easy to release the mold, the drier the better.
Then put in the chopped dried blueberries.
Stir well to form blueberry mung bean puree.
Prepare the mooncake abrasive, buckle one flower slice in, make a few, and then change to another flower slice.
Round up the blueberry mung bean puree into balls according to a portion of 35 grams.
Take a mung bean ball and put it in the mooncake abrasive.
Place the mooncake abrasive vertically, and then press the handle firmly until it does not move, so that the pattern of the mung bean cake in the mold is clear.
Tips: 1. When boiling mung beans, put less water, the less water you turn back, the more you can quickly fry dry. 2. If it is a non-stick pan, you can put less or no oil, just mung bean original taste, very delicious. 3. The drier the mung bean puree frying, the easier it is to press the mold, the better the demoulding, too wet and sticky is easy to stick to the mold.
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Blueberry mung bean cake