Green Bean Cake

Name: Green Bean Cake
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g green beans; 40g sesame oil; 20g maltose; 50g Caster sugar; 245g Stuffing

by Qiaochu Baking

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

When I was young, homesickness was a small mung bean cake. I was here and home.
If mung bean cake represents a taste of hometown, then every time you eat mung bean cake, it is a kind of nostalgia for your hometown. Mung bean cake is a traditional Chinese dessert. Although there are some differences between the southern and northern mung bean cakes, almost no one rejects it too much. The soft sweetness that melts in the mouth will feel the whole body and mind cool when you eat it. The cold nature of mung bean is perfect for clearing away heat and detoxifying in summer, so every summer, the trend of eating mung bean cake is set off. In this season when you feel tired of eating everything, if you really have no appetite, you can eat a few mung bean cakes to remove the fire and soothe the hot intestines.

Ingredients

Green Bean Cake

1. Mung bean cake ingredients (3 pieces of 100g, 5 pieces of 50g)
Mung bean: 100g, sesame oil: 40g, fine sugar: 50g, maltose: 20g, filling: 245g

2. Production process:
Mung beans soak one day in advance

3. Soaked mung beans are peeled (the peeling process is a bit troublesome, you can buy peeled mung beans for convenience)

4. Cover the peeled mung beans with plastic wrap and put them in the pot for steaming

5. Steam until the mung beans can be easily pressed into a puree with a spoon

6. Mash the cooked mung beans or pour them in a sieve with a larger hole to crush them to get the mung bean paste

7. Pour sesame oil in a non-stick pan and heat it up

8. Pour the mung bean paste on low heat and stir fry evenly

9. Pour in caster sugar and maltose and continue to stir-fry

10. It is mushy when the stir-frying is even, and the stir-frying is kept on a low heat to prevent the bottom from being burnt

11. Stir fry and mix into a non-stick pan, remove from heat and let cool.

12. Divide the fillings into 3 pieces of 40 grams, 5 pieces of 25 grams, and 3 pieces of 60 grams of mung bean noodles, and 5 pieces of 25 grams, all rolled into balls

13. Put the mung bean noodles in your palms, press firmly, and put the fillings in the middle

14. Carefully and evenly wrap the mung bean noodles with the filling into a ball shape

15. The mold flower piece first sticks some cooked powder, knocks off the excess powder, puts the stuffed ball into the mold, presses down the mold to form a shape

16. Then gently roll out the mung bean cake

Tips:
1. The process of peeling mung beans is a bit cumbersome. You can save this step if you buy peeled mung beans.
2. When mung bean noodles are wrapped with fillings, the noodles are easy to break, but it's okay, just pinch it up carefully with your hands at the opening.
3. When pressing the mold to form, do not use too much force, otherwise the pattern on the mung bean cake will be easily glued to the pattern on the groove of the flower piece and destroy the pattern.
4. The real mung bean cake is yellow, if you like green mung bean cake, you can sift an appropriate amount of matcha powder into the mashed mung bean powder
5. The fillings in the mung bean cake can be replaced with your favorite fillings
6. After the mung bean cake is ready, it can be put in the refrigerator to taste better.
7. 100g mold, 40g filling, 60g dough, 75g mold, 30g filling, 45g dough
8.50 g mold, 20 g filling, 30 g dough, 30 g mold, 10 g filling, 20 g dough
9. Mung bean cake can have more skin than filling, so that it will be easier to wrap and taste good
10. You can sift some matcha powder in the mung bean paste to make a green mung bean cake.