Green Bean Cake
by Qi Qi mother_m8OB
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Soak the peeled mung beans for more than 4 hours, then steam them
2. Shake it into mud with a small hole knife net in a food processor
3. Add milk and stir well
4. Put butter in the pot (must be low heat)
5. After the butter has melted, pour into the mung bean paste and stir until the butter and mung bean paste are fully integrated
6. Add honey in 3 times (after fully fusion each time, you can add it again)
7. Stir-fry during the day, and fry until the dough is not sticky. If you want to add dried cranberries, you can put it in and stir evenly.
8. Divide into a small group of 35-40g, and then press the shape with an abrasive tool
9. Be sure to keep it sealed or it will crack
10. Storage time: 1-2 days at room temperature, 3-5 days in refrigeration.
