Delicious Mung Bean Cake

Name: Delicious Mung Bean Cake
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Peeled mung beans; 900g Shimizu; 3g Matcha powder; 3g cocoa powder; 30g cranberry; 120g Corn oil; 100g White sugar; 50g maltose

by Rui Ma Afternoon Tea

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Mung bean cake is one of the famous Han nationality's characteristic pastries. Mung bean is sweet and cold in nature and non-toxic. It has the effects of clearing heat and detoxification, quenching thirst, diminishing swelling, improving eyesight, relieving haze, and beautifying skin. It is a good refreshing snack. Mung bean cake is one of the famous Beijing-style four-season pastries

Ingredients

Delicious Mung Bean Cake

1. Add clean water to the greenness, here is the clean water off the formula table. Scrub and wash it a few times, the water will have a lot of bubbles just after boiling, and the water will be very turbid.

2. Put the washed mung beans into a pressure cooker and add 900 grams of water. Choose bucket elevator mode for forty-five minutes

3. Pour the boiled bean paste into the wok, add white sugar, stir fry with corn oil, and then add maltose to continue stir fry.

4. Divide into three portions and add the cocoa powder and matcha powder, and mix the chopped cranberries separately.

5. Add red bean paste to the matcha-flavored mung bean paste to make balls and place them in a baking tray. Other flavors are about 50 grams each. Divided into

6. Press and shape with moon cake mold. After pressing, put the plastic wrap on the lid and put it in the refrigerator.

7. Matcha will oxidize and change color on the second day. Store at room temperature for three days, refrigerate for 5 days, the taste will be better after refrigeration, eat as soon as possible