Green Bean Cake

Name: Green Bean Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Mung Bean Noodles; 150g Soft white sugar; 30ml warm water; a little Sesame oil (sesame oil)

by kiss war girl

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Seeing that, those of us born in the 80s have also begun to enter our standing year and have become parents. Watching my children eat all kinds of snacks, it brought back childhood memories.
Among the few snacks in my childhood memories, my favorite is mung bean cake.
When it comes to Lixia, it's time to eat mung bean cake.
Grandma would lead me to buy half a catty of mung bean cake and a fan from the village supply and marketing cooperative, and sprinkle our laughter all the way home. When I got home, I put two pieces of pastry in a cup, connected to tap water and stirred gently with a spoon, the soft mung bean cake spreads, exuding a faint fragrance, and smells sweet to my heart...

Unlike some other crops, mung beans are produced in our country. The understanding of mung beans has a history in our country. It is said that mung beans can cool the heat. Why? That's because our ancestors discovered that mung bean has the effect of medicine. From Li Shizhen's "Compendium of Materia Medica", it can be found that mung bean is a kind of medicine, which has the effect of clearing away heat and detoxifying. "

Ingredients

Green Bean Cake

1. Put the mung bean noodles in a pot and steam for 30 minutes to remove the beany.

2. The mung bean noodles will solidify together when they are out of the pan, and use a rolling pin to crush them while it is hot.

3. Sift the cooked mung bean noodles.

4. Dig a hole in the middle of the mung bean basin and put the sugar into it. Pour in warm water to melt the sugar completely.

5. Then mix with the surrounding mung bean noodles and stir into granules.

6. Sift the mung bean noodles again and serve as cake powder.

7. The cake flour should be kneaded into a ball, as shown in the figure.

8. Fill the cake powder into the mold and press flat and compact.

9. Use a piece of greased paper slightly larger than the mold, smear sesame oil on the cake powder, and press it lightly.

10. Steam the cake base on a pot for 20 minutes, remove the pad paper, tap the button to release the mold, and cut into pieces; in the middle of the top surface of each small piece of product, make a little red with edible red pigment, and serve after cooling.

Tips:
1. Mung bean flour has a raw bean flavor before heating, but after heating and steaming, the beany flavor is removed, leaving a bean flavor.

2. The amount of water used is 30 ml dry and 40 ml wet.