Green Bean Cake

Name: Green Bean Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g Peeled mung beans; 50g butter; 50g Caster sugar; 50g maltose; 25g honey; Some pure water

by Fengyi Painting

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

The weather is getting hotter recently. Let’s have some refreshing food to cool off the heat. The mung bean cake has been planted for a long time, so I decided to make it. The finished product tastes really good. It tastes better after being stored in the refrigerator. The sweetness can be according to your preference. Adjustments, mung beans are a must-have for reducing heat. Friends who like mung bean cakes and are planted like me may wish to try it too.

Ingredients

Green Bean Cake

1. Wash the peeled mung beans and soak them overnight, changing the water 2-3 times in between. If it is hot, it is recommended to keep them in the refrigerator.

2. Bring the water to a boil and spread the mung beans on the gauze.

3. Cover the pot and cook for about 20-25 minutes.

4. Add the steamed mung beans to the mixing cup and add the right amount of water.

5. Start the whipping function of the mixer and beat the mung beans into a uniform and delicate mung bean paste.

6. Prepare butter, confectioner's sugar, maltose, and dried cherry tomatoes, which should be chopped for later use.

7. Add butter in a non-stick pan and heat until completely melted.

8. Add mung bean paste and stir fry.

9. Add in caster sugar, maltose and honey and stir fry.

10. Add the chopped dried cherry tomatoes.

11. Stir fry until the mung bean paste is non-stick pan and non-stick scraper.

12. Divide mung bean paste into equal portions and knead into round shapes, each about 50 grams.

13. Take a portion of mung bean ball and put it into the moon cake mold.

14. Press the moon cake mold to make the shape of mung bean cake.

15. I stole a bit during the frying process. If I didn’t eat it, one more would come out. The mung bean cake here is about 50 grams each. You can make it as big as you like, and you don’t need to use my portion.

Tips:
1. It is recommended to buy peeled mung beans to save trouble. If you have skins, you must first remove the mung bean skins;
2. Add appropriate amount of pure water to beat the mung beans according to the conditions of the respective cooking machine. Of course, if you don't add water, you can stir carefully or not. If the mung bean cake is too dry when frying, you can add an appropriate amount of water;
3. I use a 50g moon cake mold. You can divide the mung bean cake into equal parts according to your own mold size and preferences to press;
4. If there is no cooking machine, you can use tools to mash the mung beans and sieve;
5. When the sweetness is stir-fried, you can try it yourself, increase or decrease according to your preference, you can make the original flavor, or you can add your favorite dried fruit;
6. After making it, put it in the refrigerator and keep it in the refrigerator. It is recommended to consume it within 2-3 days.