Mung bean cake, one of the traditional Chinese specialty pastries. It has a soft and delicate texture and a sweet taste, which is loved by diners. The appearance is light yellow, delicate and tight, the taste is fragrant, soft and non-sticky, and the aroma is strong, which is a delicious taste suitable for all ages. Let's make this simple and delicious dessert today.
Prepare the materials:
500 grams of mung beans, 100 grams of vegetable oil, 50 grams of sugar, and a few slices of green vegetables.
Steps:
1.We put the prepared mung beans in a large basin, add plenty of water, and soak for 24 hours, during which we need to change the water every two hours.
2.After the mung beans are soaked, we rub off the skin of the mung beans by hand. All the mung beans have been peeled, we put them in the rice cooker and steam them for about an hour until the mung beans are fully cooked.
3.We clean the prepared leaves of the greens, put them in a wall breaker, add a little water, and puree it. Then we strain it through a gauze and take only the juice for later use.
4.We clean the wall breaker, then add the boiled green beans, and then add the mixed green vegetable juice to stir them into a thicker paste.
5.We prepare a pan, add vegetable oil to the pan, then pour the mung bean paste into the pan and stir-fry constantly so that the oil can be completely absorbed.
6.Then we add the prepared white sugar, continue to stir-fry thoroughly, so that the sugar can be absorbed, and stir-fry until the mung bean puree has less moisture, and then we can turn off the heat.
7.We smear a little oil on our hands, and then divide the prepared mung bean puree evenly into small agents of the same size, and then roll these small agents into a greased mold, press hard to form, and press them into the shape of mung bean cake.
8.Then we put the mung bean cake that has been made in the refrigerator and refrigerate it overnight for better taste. And just like that, the delicious mung bean cake is ready!
Tip: If we can, we can also wrap our favorite fillings, such as bean paste, in the mung bean cake.
When soaking mung beans, be sure to change the water many times to prevent mung beans from foaming and sourness when soaking for too long.