Homemade Mung Bean Cake

Name: Homemade Mung Bean Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Peeled mung beans; 150g butter; 100g Caster sugar; 50g maltose

by Fan Fan

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

5

Mung bean sorbet is one of the traditional delicacies of the Dragon Boat Festival.
The mung bean sorbet has a dense texture and melts in the mouth, and you will feel the pure mung bean aroma after one bite.
The fully grinded mung bean paste is blended with rich taste layers of fragrant butter. When you eat it, there is not only a bean aroma but also a buttery aroma, which greatly enhances the overall delicate taste. The perfect ratio of granulated sugar and maltose makes the overall sweetness of the mung bean sorbet just right. It doesn't feel sweet at all, but just the right amount of sweetness.

Ingredients

Homemade Mung Bean Cake

1. Put the peeled mung beans in the basin and pour water

2. Repeated scrubbing to wash off the remaining mung bean hulls, and then pour out the washed water. Pour clean water into the basin again, continue scrubbing, repeat this step until the water in the basin becomes clear

3. Pour clean water into the basin to cover 60% of the mung beans, and pour out the excess water after soaking for 1 hour

4. After steaming the steamer, put the mung beans in the steamer and steam for 50 minutes

5. Put the steamed mung beans into a food processor and grind them into fine mung bean flour

6. Put butter in the pot, slowly melt the butter into a liquid state over a low heat

7. Put the ground mung bean flour into the pot

8. Stir thoroughly over low heat until mung bean flour and butter are fully integrated. Stir continuously with chopsticks to make it easier for the mung bean flour to absorb the butter evenly

9. Put half of the caster sugar in the pot and stir fry carefully with chopsticks to mix the mung bean flour and the caster sugar evenly. As the granulated sugar gradually melts, slowly fry the mung bean powder into mung bean paste with uniform sugar content. Then put in the other half of the granulated sugar and continue to stir thoroughly with chopsticks

10. Finally, add the maltose bit by bit, and use chopsticks to stir-fry evenly to prevent clumping

11. Use a mold to press mung bean paste into mung bean sorbet, about 45 grams each. Let it stand until it is fully cooled, and the taste will be better after putting it in the refrigerator

Tips:
1. I use high-quality peeled mung beans here. One reason for this is to ensure the quality and taste, second, to eliminate the process of soaking mung beans, and third, to prevent the skinned mung beans from changing flavor or taste due to prolonged soaking. Divergence
2. The sweetness of my formula is 7 cents sugar, so it doesn't feel too sweet to eat. Friends who like a bit sweeter taste can increase the sugar ratio according to personal preference
3. The mung bean sorbet needs to be made as soon as possible after the mung bean paste is fried to prevent the water from evaporating, which will affect the taste and demoulding effect.
4. The prepared mung bean sorbet needs to be fully cooled before storage, so that no water vapor will affect the taste, and it is easier to maintain the quality