Green Bean Cake
1.
Wash the mung beans and soak them in an appropriate amount of water overnight
2.
On the second day, you can see that the mung beans have been swollen and part of the skin has been broken
3.
Grab a handful of mung beans and rub lightly with both hands
4.
Under the action of friction, the mung bean skin will be peeled off, and the peeled mung bean skin will be washed off with water. You can see that some of the mung bean skin has been peeled off.
5.
Continue to knead the mung beans and pass water. After doing this a few times, most of the mung beans are peeled off, and the remaining ones that have not fallen off can be removed manually
6.
Put the peeled mung beans on the steamer and steam on high heat for about 15 minutes
7.
Let cool after steaming
8.
Take a mesh sieve and place it on a small pot, put in an appropriate amount of steamed mung beans, and use a spoon to crush through the sieve
9.
The sieved mung bean paste is very delicate
10.
Add honey to mung bean paste
11.
Add whipped cream
12.
Add sugar
13.
Knead into a dough after mixing well
14.
Weigh 60 grams of mung bean paste and knead into a ball shape
15.
Load the mold
16.
Buckle upside down in the plate, press out the shape and lift up the mold
Tips:
1. Do not soak mung beans for too long, otherwise bean sprouts will appear;
2. To judge the degree of soaking, squeeze out a mung bean by hand and rub it slightly to remove the skin;
3. The process of removing bean hulls is cumbersome and requires a certain amount of patience. The final removal can be incomplete, and the subsequent sieving process can also clean up the bean hulls;
4. It doesn't matter if you don't have a mold, it's just for styling. Add other materials and mix well to eat, or it can be used as a filling and wrapped in the dough to make other snacks to be eaten together;
5. This time, the weight is relatively small. With this 63-gram mooncake mold, only four can be pressed out. In fact, the best is to use a 20-gram small mold, so that it will be small and the effect will look much better. .
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