A Must-eat Mung Bean Cake on Dragon Boat Festival

Name: A Must-eat Mung Bean Cake on Dragon Boat Festival
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g green beans; 70g Cooking oil; 70g White sugar; 30g milk; 30g maltose; 280g Homemade red bean paste filling

by Jinling Meizi

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I usually like to make small snacks when I have a small gathering with friends. Every time I see small snacks that are sought after by everyone, I feel full of accomplishment in my heart! This will soon be the Dragon Boat Festival. Mung bean cake must be made. Many foodies have long been worried about this bite. Around the Dragon Boat Festival every year, the temperature rises rapidly and the weather gets hotter and hotter. Mung beans are cold in nature and sweet in taste, clearing away heat and detoxifying, reducing fire and summer heat, and are especially suitable for consumption in this season. So making mung bean cakes as a snack for afternoon tea is quite popular, and they are still very attractive! The practice of mung bean cake is different in different regions. My family and I prefer Taiwanese mung bean cakes. They like the refreshing, non-greasy texture that melts in the mouth, so every year I make some mung bean cakes and share them with my family and friends! Although mung beans are good, not everyone can eat them. Elderly, children and people with weak physique should eat mung beans with caution or less. Friends who like to eat mung bean cakes, let’s do it together. Healthy, hygienic, and safe eating will be assured, and the taste will be even better!

Ingredients

A Must-eat Mung Bean Cake on Dragon Boat Festival

1. Soak the peeled mung beans in clean water overnight.

A Must-eat Mung Bean Cake on Dragon Boat Festival recipe

2. Soak the mung beans to control the moisture. Spread them flat in a shallow bowl. Put them in a steamer and steam for 40 minutes until the mung beans are crispy.

3. Press the steamed mung beans into bean paste while it is hot.

4. Add oil, sugar, maltose, and milk to a non-stick wok, boil it over low heat, add mung bean paste and stir fry into mung bean paste.

5. Red bean paste and green bean paste are divided into appropriate sizes (red bean paste 10g/piece, green bean paste 25g/piece).

6. Take a portion of mung bean paste, knead and squash it, put a portion of red bean paste in the middle, and gently push the side bag up.

7. After being wrapped and rounded, it is placed in a suitable mold and pressed to transform into a beautiful mung bean cake.

8. Isn’t it beautiful? The key is that it’s healthy.

Tips:
1. People with cold constitution, young and old, weak physique and those who are taking medicine should not eat mung bean, and eat mung bean cake with caution.
2. If you feel sticky when making it, you can use less cooking oil.
3. Please seal the prepared mung bean cake in the refrigerator and eat it within a week.