Delicious Mung Bean Cake
1.
After the peeled mung beans are washed and soaked in water overnight, the water is drained and put in a container and steamed for 40 minutes.
2.
Crush the mung beans while it's hot. You can use a food processor or manually roll it out.
3.
Add corn oil, white sugar, and maltose to a non-stick pan, heat it over a low heat to melt, add mung bean flour and stir fry into a non-stick mung bean paste.
4.
Mung bean paste is divided into 25 grams each, and each 12 grams red bean paste is kneaded into a ball and covered with plastic wrap to prevent surface cracking.
5.
Take a portion of mung bean paste ball and squeeze it, put the red bean paste ball in the middle, and push it while turning it with the method of wrapping Lantern Festival. After wrapping, put it into a 50g moon cake mold and press.
6.
The beautiful mung bean cake is complete, and it can be eaten after being stored in the refrigerator in an airtight box.
Tips:
1. Mung beans must be steamed and not boiled.
2. If you like sweetness, add 15-20 grams of sugar.
3. It is recommended not to put cake powder but some oil when pressing, so that it will not stick to the pattern and be beautiful.
4. People with cold constitution, young and old, weak physique and those who are taking medicine should not eat mung bean, and eat mung bean cake with caution.
