Green Bean Cake
1.
Prepare all the ingredients.
2.
After washing the peeled mung beans, add water and soak for more than eight hours. I soaked it the first night and used it the next day. The temperature is high in summer, so it needs to be soaked in the refrigerator.
3.
Spread a steamer mat or clean gauze on the steaming grid, drain the soaked mung beans, spread it on the steamer mat, and steam for about 40 minutes.
4.
Steam the mung beans and take a mung bean that can be easily twisted into a powder with your hands, which means it's OK.
5.
Pour the steamed mung beans into a bowl, spread them out flat, and let them cool slightly.
6.
Use a food processor to beat the mung beans into a delicate mung bean paste. Steamed mung beans have very little water and are not easy to beat with a cooking machine. You can add a little cool boiled water, not too much water, as long as the cooking machine can rotate. If you add too much water, it will take a lot of time to fry.
7.
Pour 20ml of salad oil and mung bean puree into a non-stick pan, stir fry and blend.
8.
Pour 70g of caster sugar into the pot and stir fry until the caster sugar melts.
9.
After the sugar melts, the mung bean paste will become thinner, the silicone spatula is also very sticky, and the edges of the pot are also very sticky. It doesn't matter, stay patient and continue to stir.
10.
Continue to stir-fry on medium and low heat until the mung bean paste is dry and can form a dough. The fried mung bean paste is a non-stick spatula, and the whole pot is very clean. Be careful not to fry it too dry, otherwise the mung bean cake will crack when it is pressed.
11.
Pour the fried mung bean paste into a bowl, spread out to dissipate the heat, and then cover with plastic wrap and let cool.
12.
After the mung bean paste has cooled, divide it into 30g pieces, knead them smoothly, and place them on a baking sheet covered with greased paper.
13.
Just press and form with a mold. I use a 50g moon cake mold.
14.
All prepared mung bean cakes are covered and sealed with plastic wrap, or packaged in airtight boxes, and stored in the refrigerator.
Tips:
[Tips]:
1. The mung bean paste should not stick to your hands after cooling, and it will not stick to the mold, so it is easy to demold. If it is sticky, it means the mung bean cake contains too much moisture. You can also brush a little cooked oil on the mold to prevent sticking.
2. After the mung bean cake is finished, it should be sealed to prevent the surface from drying and cracking.
3. Mung bean cake is eaten after refrigeration, the taste is better, it is recommended to eat it within a week.
4. The amount given in the ingredients can make 16-17 mung bean cakes, each about 30 grams.
