Childhood Memories-mung Bean Cake with Sesame Oil and Bean Paste

Name: Childhood Memories-mung Bean Cake with Sesame Oil and Bean Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Mung bean flour; 150g Red bean paste; 10g sesame oil; 40g Soft white sugar; Some Cool white open

by Autumn to Maple Leaf Red

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I have always missed the mung bean cake made by my mother when I was a child. The preparation was very simple at that time. A pound of mung beans was processed into mung bean noodles for a few cents, and then a little saccharin water was added, mixed well, and placed on a cloth.
The mung bean cake at that time was really pure and natural, and it was dry and straightforward, but in that era of material shortage, it was already very satisfying to be able to eat this.
There are many kinds of mung bean cakes nowadays, peeled and unpeeled, with all kinds of favorite fillings, honey, sugar, more or less according to your preference, it can be described as everything.
I especially like this mung bean cake made directly from mung bean flour, which is simpler and more convenient.
I like sesame oil, so I made mung bean cake directly with sesame oil and gave it to relatives and friends.

Ingredients

Childhood Memories-mung Bean Cake with Sesame Oil and Bean Paste

1. Prepare the required materials, but forgot to shoot the red bean paste.

Childhood Memories-mung Bean Cake with Sesame Oil and Bean Paste recipe

2. Put the mung bean flour in a steamer and steam for 20-30 minutes, then mature out of the pot;

3. There is no plastic wrap on the top, the surface will be crusty (the dripping part becomes wet);

4. Remove the wet clumps;

5. Knead the caked mung bean flour;

6. Then use a sieve to sieve, the mung bean flour after sieving will be more delicate;

7. Dig a small hole in the mung bean flour, and open the sugar and cool white into it;

8. Pour sesame oil;

9. Wear disposable gloves and stir evenly;

10. If the agglomeration is relatively large, you can use a coarse net to pass it again (it can also be omitted);

11. Sprinkle some cooked mung bean powder on the moon cake mold and knock out, then put a part of the mung bean powder to compact, leave the filling in the middle;

12. Put the red bean paste in, then spread mung bean flour on top, and compact;

13. Press demoulding;

14. All done

Tips:
When steaming mung bean flour, it is best to cover with plastic wrap or other containers to avoid moisture ingress;
The amount of water and sugar should be controlled as appropriate. The amount of liquid should not be too much, the mixed mung bean flour can be formed by squeezing it in the hand;
There is no moon cake mold, and other molds can be used instead.