Flower Mung Bean Glutinous Rice Cake
by Dream peach
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the mung beans into the rice cooker, add an appropriate amount of water and 25 grams of sugar, and start the cooking process to the end (the amount of water is the same as usual for cooking)
2. Crush the cooked mung beans with a spoon while they are hot.
3. Knead and knead 150 grams of glutinous rice flour and 95 grams of purple sweet potatoes, add 127 grams of water to make a smooth dough.
4. Cover the dough tightly and relax for ten minutes.
5. Take a small dough and press it into a round piece by hand and wrap it with mung beans. (I divided the dough into 7 portions! I need to reserve 15 grams of dough for stamens)
6. Pinch the mouth tightly and press it into a pie by hand. Complete the remaining dough in the same way.
7. After all the shapes are finished, they are placed in a steamer that has been rubbed with oil.
8. Take another 20 grams of glutinous rice flour, add an appropriate amount of water and form a dough to make flowers.
9. Press the dough thinly by hand, and use a cutting mold to press out the flowers.
10. Press 15 grams of purple dough into a small dot to make a stamen.
11. Arrange the flowers on the edge of the cake.
12. Fill the pot with water and bring it to a boil. Put the cake into the pot and cover tightly. Steam it on high heat for 15 minutes and it will come out of the pot.
13. The finished product is out of the pot. Put coriander on it for decoration. Reminder: The water used for cooking mung beans is the same as usual for cooking rice. It does not have to be according to the amount of ingredients! Due to system problems, the phone cannot write the word "appropriate". I just write an approximate number. The boiled mung beans are crushed while hot, and an appropriate amount of milk is added to mix it without being too dry. The leftover mung beans can also be used as pumpkin pie.
Buy on JD
Buy on Amazon