Green Bean Cake
1.
Peel the mung beans, add water to the rice pot according to 1:1, and cook in the rice pot. According to the mode of cooking porridge, the mung beans are actually cooked on a slow heat. If the heat is too high, the water will leak out. The rice cooker prompts to add sugar when there are a few minutes left.
2.
Fry the glutinous rice flour
3.
The cooked mung beans are pressed with a rice spoon to form mung bean puree. Add the mung bean puree to the cooked glutinous rice flour, add olive oil and honey together, and stir with a spatula while it is hot
4.
Stirred Mung Bean Paste
5.
Weigh 80 grams and use 100 grams of moon cake mold. Try a thinner one first, and make it thicker if it tastes good.
6.
Put the bean paste into the mold and press it with your hands
7.
Place the mold on the plate and gently press out the mung bean cake
8.
This one seems to have no pattern, change it
9.
This has patterns
10.
There are large and small, and the small one uses a 63-gram mold
11.
This is the last one. It is more than 100 grams. It is too small to make two. I made a total of 20 of the size last night. After letting it cool, I put it in the refrigerator. I brought it to the office today for my colleagues to try it out, haha
