Green Bean Cake
1.
After washing the peeled mung beans, soak them in water for more than 5 hours, drain the water, and put them in an electric pressure cooker for 20 minutes to steam.
2.
Use a wooden spatula to press the steamed mung beans into a puree, and sift them with flour. This is a very cruel labor 😢
3.
After 1 kg of mung beans have been sieved, my hands are so sourðŸ˜
4.
Prepare the ingredients, weigh the caster sugar, maltose, corn oil and butter.
5.
Turn on a low heat and put corn oil and butter in a pan.
6.
Add mung bean paste and stir fry evenly.
7.
Then add in caster sugar and stir continuously.
8.
After the sugar melts, add maltose and stir continuously.
9.
Stir-fry the mung bean paste until it is sticky and form a dough.
10.
Brush a little oil on the mold, divide the mung bean paste into 35 grams and round it, and press out the pattern with a wooden mold.
11.
Knock the mold lightly to release the mung bean cake.
12.
Repeat this step, all the molds are ready.
13.
I used several kinds of stamping molds, it's beautiful!
14.
All bags are sealed and kept in refrigerator.
Tips:
1. Mung bean cake should be kept under refrigeration for no more than one week, and should be consumed as soon as possible.
2. Control the dry humidity of mung bean paste, add some water when it is dry, and fry it for a while when it is wet.
3. It can be made directly with corn oil or butter.
4. The steamed mung beans can be muddied with a food processor or a wall-breaking machine with an appropriate amount of water, and the time for frying will be longer.
