Dazzling Colorful Mung Bean Cake
1.
Wash the mung beans, add appropriate amount of water to soak overnight. This will absorb more water.
2.
Press in an Adi pot for 14 minutes until soft. The amount of water is adjusted according to the level of the home cooking machine. If there is no cooking machine, it is recommended to use the least amount of water to cook the beans like rice, so that the cooking stuffing will not have much moisture, which can save a lot of time for frying stuffing.
3.
Press the boiled mung beans directly into puree, so as to ensure the least moisture and facilitate frying.
4.
Heat a non-stick wok, add salad oil, and fry mung bean paste on low heat until slightly dry.
5.
Add maltose and sugar and continue to stir fry.
6.
Because the filling is very dry, it will not take a long time to fry until the mung bean filling is not sticky and can form a dough.
7.
Save a small portion of the fried mung bean paste, add red yeast rice powder, and mix well.
8.
Save a small portion of the fried mung bean paste, add matcha powder, and mix well.
9.
If necessary, put a small amount of colored dough on the corresponding position and press to make it fit.
10.
Then add the original color mung bean paste, the amount used is flat and the surface is enough. Press to let it stick.
11.
Perfect demoulding. The pattern corresponds to the mold.
12.
Use the same method to make a longevity
13.
Perfect demoulding. The pattern corresponds to the mold.
14.
Put the prepared mung bean cake in the refrigerator and keep it tightly sealed. The taste will be better after refrigeration.
15.
I couldn't help but took a few more shots and was reluctant to delete it.
Tips:
1. When frying, you can try the taste, adjust the sugar, oil, and humidity according to your own taste and the state of the filling.
2. Choose the oil, butter or salad oil that suits your taste to make mung bean cake.
3. The sweetness and oil content can be adjusted according to your needs.
4. Put the prepared mung bean cake in the refrigerator, sealed and refrigerated, the taste will be better after refrigeration.
5. It is best to use peeled mung beans
6. When frying, you can add oil in batches. Be sure to stir-fry the oil.
