Homemade Mung Bean Cake

Name: Homemade Mung Bean Cake
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g green beans; 25g butter; 3 bowls water; 25g honey; 25g White sugar; Some Red bean paste; Some corn starch; Some Corn oil; 1 brush

by Circle Circle Niuniu

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Mung bean cake is one of the famous Han nationality pastries. Mung bean cakes are divided into south and north according to their taste. The north is Beijing style. No oil is added in the preparation. Although the entrance is soft, there is no oily feeling. It is also called "dried bean cake". South includes Su style and Yang style, which need to add oil when making, and the taste is soft and delicate.
Mung bean cake has been passed down in ancient China. During the Dragon Boat Festival, in order to seek physical safety and health, in addition to eating rice dumplings, the people also drink realgar wine, mung bean cakes and salted duck eggs. These three cool foods can avoid the mattress caused by the summer Xia’s disease.
Mung bean is sweet and cold in nature, non-toxic, has the effects of clearing away heat and detoxification, quenching thirst, hydration and swelling, improving eyesight, relieving haze, and beautifying skin. It is a good refreshing snack. However, pregnant women, those with cardiovascular and cerebrovascular diseases, those with orthopedic diseases, those with neurological diseases, and those with body deficiency and cold should not eat too much or for a long time, and those with spleen and stomach deficiency and cold diarrhea should not eat too much. (From the Internet)

Ingredients

250g Green Beans
25g Butter
3 bowls Water
25g Honey
25g White Sugar
Some Red Bean Paste
Some Corn Starch
Some Corn Oil
1 Brush

Homemade Mung Bean Cake

1. Peeled mung beans must be washed first. Then pour into the electric pressure cooker. Add three bowls of water the same volume as mung beans. I just use a small bowl of mung beans~3 bowls.

2. The electric pressure cooker I use. Set it to beans and click Start. If you don’t have beans, choose rice.

3. It looks like after being pressed.

4. Use a spoon to mix with pressure~the inside becomes a paste~Because the water absorption of beans is different, if they are too wet, you can use gauze or a filter spoon to control the moisture.

5. For a more delicate taste, put the mung bean paste into a food bag and roll it with a rolling pin. Of course, if there is a cooking machine, it will be easier to type.

6. Heat the nonstick pan. Turn to a low fire, and be sure to make a low fire throughout. . . Add butter that has softened at room temperature ~ When the butter is completely liquefied, pour into the mung bean paste. (Because I want to take pictures while frying, I forgot to take pictures with butter)

7. Stir fry all the time~ Let the mung bean paste completely absorb the oil.

8. When the mung bean paste is slightly dry, add honey and sugar. Continue to stir fry.

9. Stir fry until the mung bean paste can form a ball. Serve out and let cool.

10. If you are worried that the mung bean paste is not fine enough, you can use it after sieving. Use a spatula to keep leveling~ (in fact, it is quite delicate)

11. The back of the screen ~ just scrape it off with a scraper.

12. Divide mung bean paste into 20 grams each. Divide the red bean paste into 10 grams each. It can also be directly divided into 30 grams of mung bean paste without filling. (I used a 50g moon cake mold. The size can be made according to your preference)

13. Take a green bean paste and press a small dimple with your thumb. Put in a bean paste filling.

14. Package round. Wrap them one by one.

15. (Spread a thin layer of cornstarch on the silicone pad in advance.) Install the mooncake mold with the flower slices~ Dip corn oil with a brush, and apply a thin layer on the inside.

16. Add green bean paste.

17. Then press ~ gently demould.

18. During the production process, you can replace the pattern you like~or the mold~the mold and the tabletop remain vertical when demolding~because the oil is applied, it is easy to demold. Try to make the red bean paste evenly when you wrap the red bean paste~ it will not reveal the filling inside. When not edible, put it in a fresh-keeping box and airtight it for refrigeration. Eat it as soon as possible.

Tips:
I used an electric pressure cooker to press mung beans, so I didn't make them in advance. If you use the steaming method to make mung bean paste, soak it overnight in advance. After 250 grams of peeled mung beans are fried, there are 735 grams. A certain treasure sells ready-made peeled mung beans. The mung bean paste I made has a lighter taste. If you like sweet, you can add some sugar. Fry the cornstarch in a non-stick pan until it changes color. You can also use flour, glutinous rice flour and the like to fry. It is mainly for dipping, but it can be used without it. It will not have a big impact.