Colorful Mung Bean Cake
1.
Weigh the mung beans and soak them in clean water for about four or five hours. In summer, the weather is hot, and you need to change the water several times in the middle. It is not necessary if the weather is cold.
2.
Wash the soaked mung beans, remove them, put a piece of cotton emery cloth on the rice cooker, put the mung beans on top, steam them, and steam them in my household appliance rice cooker for 20 minutes.
3.
Steam the mung beans, put them in the wall-breaking machine, add a little water, and mash it into puree. You can use a cooking machine without the wall-breaking machine, or you can press it directly with a spoon, but it will take a long time to press it.
4.
The mashed mung beans.
5.
Pour the mashed mung beans into a non-stick pan, add butter, and stir-fry on low heat. Remember to stir-fry constantly to avoid muddy bottom.
6.
Add powdered sugar and maltose when it is slightly dry and continue to stir fry.
7.
Add corn oil and continue to stir fry.
8.
When the fry is almost done, part of it will be served first, and the rest will continue to fry until it is out of the pot, which is the original flavor.
9.
Stir fry until the mung bean paste is basically free of moisture, the non-stick pan and spatula are very clean, and there is no mung bean paste sticking to it, and the fry is ready.
10.
Pour half of the mung bean paste reserved before into a non-stick pan.
11.
Add 1 tsp of matcha powder.
12.
Mix the matcha powder evenly into the mung bean paste by rubbing and pressing.
13.
It is also fried to the point that it basically contains no moisture, the non-stick pan and spatula are very clean, there is no mung bean paste sticking to it, and the matcha flavor is fried.
14.
Pour the remaining mung bean puree into a non-stick pan and add 1 teaspoon of purple sweet potato flour.
15.
Using the same stir-fry method as matcha, the purple sweet potato flavor is ready.
16.
The fried mung bean paste is kneaded into a ball.
17.
Divide them into smaller portions, and use moon cake molds to form a mold, each weighing 40 grams.
18.
How to make it in color? Like the steps in the picture, according to the size you want, mix several colors of dough into one dough, brush the mooncake mold with a little oil, fill the dough into the mold, and then press to shape it.
19.
The beautiful mung bean cake is ready! Isn’t it amazing?
Tips:
Homemade mung bean cake has no additives, so the storage time is shorter. Please eat it as soon as possible and put it in the refrigerator for up to a week.
For this recipe, I can make 13 molds with a 40-gram mold.
You can also add a variety of colors you like
