Cranberry Green Bean Cake

Cranberry Green Bean Cake

1. Wash the peeled mung beans and soak in water for about 8 hours.

2. Wash the soaked mung beans again, pour them into the inner pot of the electric pressure cooker, add a proper amount of water, and the amount of water should not exceed the mung beans, otherwise the pressed mung beans will be thinner and the subsequent frying will delay the time.

3. This is pressed mung bean, very dry, almost no soup.

4. Add sugar and mix well.

5. Mashed it into puree, you can sieve it if you like a more delicate taste. I find it troublesome and I haven't been screened.

6. Add chopped dried cranberries to the mung bean paste and mix well.

7. Turn on the electric pressure cooker again and select any menu, such as the "Fish" function key I chose, and leave the lid uncovered, so that the electric pressure cooker can always be heated and used as a non-stick pan. You can also transfer the red bean paste into a non-stick pan and heat it to fry. Add 1 tablespoon of odorless vegetable oil, and keep stirring while heating until all the oil is absorbed before adding it again. I added it 4 times, totaling about 60ml.

8. Until the oil is completely absorbed, the bean paste will become more dry and clumpy.

9. Make the red bean paste and let it cool, take the moon cake mold, and put in the prepared red bean paste.

10. Just press to release the mold. This can be eaten directly after refrigerating. It tastes very good. It can also be used as a filling to make other delicacies.