Creamy Mung Bean Cake
1.
Ingredients: peeled mung beans 500 g white sugar 200 g maltose 80 g butter 50 g
2.
Wash the mung beans and soak them in water to make them soft
3.
The soaked mung beans are more watery than dry, put them in a steamer and steam for 40 minutes on high heat
4.
The steamed mung beans are processed into bean paste. Mine is relatively dry, so it should be called bean paste.
5.
Grind the sugar into powdered sugar
6.
Put the butter in a non-stick pan and heat it to melt
7.
Pour the mung bean paste with white sugar powder into the pot
8.
Add maltose syrup, add maltose to have a certain degree of cohesion
9.
Pour the fried mung bean paste on the case and knead it and divide it into small doughs of 50 grams each
10.
It can be carved out with a moon cake sharpener, and it is also made of matcha flavor, the green one looks very cool
11.
The finished product tastes better after being refrigerated
12.
Finished product
Tips:
Tips: Maltose has a certain freezing point, which can help the mung bean paste to gather better. If not, it can be replaced with honey.
