Green Bean Cake

Green Bean Cake

1. Mung beans are cleaned and soaked overnight, about twelve hours. If the weather is hot, it is best to change the water in the middle

2. The soaked mung beans are peeled. If you don’t have a machine, you can only work hard with your hands. It’s easy to peel.

3. Put the peeled mung beans into a pot and steam until the mung beans are lightly pinched with your hands to form a bean paste. The steamed mung beans can be put into a container and rolled into a bean paste

4. Put edible vegetable oil and butter in the pot

5. Heat over low heat until the butter melts

6. Put the mung bean paste into the pot and stir fry until the mung bean paste becomes more and more viscous. Then add the sugar in two times. If you like the sweeter taste, you can add more sugar.

7. Stir fry until all the sugar is melted and the mung bean paste becomes a ball and removes from the heat

8. After letting the mung bean paste cool, divide it into small groups according to the amount of mold

9. You can also wrap red bean paste as filling

10. Just press out the pattern

11.

12.

Tips:

I use a 50g moon cake mold, which feels a bit bigger. If it feels 30g, it will be better. After it is done, it is recommended to put it in the refrigerator for two hours, and the taste will be better.