Green Bean Cake
1.
Wash the mung beans and soak overnight.
2.
Put the soaked mung beans in a pressure cooker and steam for about 15 minutes until they are soft and rotten. Press with a spoon to easily crush them. If they cannot be crushed, steam for a while.
3.
Press into mung bean paste and set aside.
4.
Turn on a low heat, add oil in the wok, stir-fry the mung bean paste and oil evenly, add sugar and maltose and continue to stir-fry over a low heat, to avoid sticking the bottom of the pan.
5.
Stir-fry until the bean paste is dry, no longer sticky, and soft and hard to the desired level, then it can be taken out of the pan, let cool, and set aside.
6.
Divide mung bean puree into corresponding equal parts (according to the size of the mold), wrap the red jujube puree into the mung bean puree, and round it.
7.
Use a mold to press out the pattern.
8.
Put the prepared mung bean cake in the refrigerator tightly, and the flavor will be better after a little refrigeration.
9.
The golden color is clear and the color is delicious.
10.
Fresh and delicious, great gifts.
Tips:
1. Mung bean cake has a shelf life of 2 days at room temperature and 5 days in refrigeration. Please consume as soon as possible.
2. The amount of sugar and oil is increased or decreased according to personal preference.
