Honey Mung Bean Cake

Name: Honey Mung Bean Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Peeled mung beans; 50g (can be adjusted according to individual) honey; Some Cold water

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When I was young, I liked mung bean cake. It tastes sweet, thin and dry. It is easy to choke when eating quickly. So when you eat it, you must have a cool white cup next to it. Drink two mouthfuls from time to time to wash down the mung bean cake smoothly. At the same time, it also shows the unique taste of mung bean cake.
It's better now. Although mung bean cake can be bought all year round, I have lost my childhood desire and some are just good memories. Buy a bag of peeled mung beans and make them at home. And the sweetness can be controlled by yourself. Eat it when you're done, saving you the trouble of storage.

Ingredients

200g Peeled Mung Beans
50g (can be adjusted according to individual) Honey
Some Cold Water

Honey Mung Bean Cake

1. The peeled mung beans are ready;

2. Soak it in a large bowl and add enough water, because the starch on the surface of the beans is directly soaked because of the peeling;

3. The soaked mung beans are very full. Now that the weather is hot, you can soak mung beans in the refrigerator to avoid sour gas due to fermentation;

4. Drain the water, change to a large heat-resistant bowl, and steam in a steamer for about 20 minutes;

5. It can be easily broken with chopsticks;

6. Use a large spoon to press the mung beans into the end. If you want to be fine, you need to sieve. Use the small sieve of the soymilk machine.

7. The mung bean flour after sieving is indeed delicate;

8. Add honey according to the taste. I used about 50 honey, which has a slight sweetness. You can adjust the amount according to your taste;

9. Use a spatula to fully mix the honey with mung bean flour, and you can taste it. If it is not sweet, add honey to it; you can eat it at this step;

10. 50 grams of mung bean cake powder is first grouped into a small ball;

11. Insert it into the mold and press the surface flat by hand;

12. Click on the plate, and then press the handle down a little harder to release the mold easily.

Tips:
1. This mung bean cake method is simple and uses less sugar, which can also highlight the aroma of mung bean cake;
2. Honey not only increases the sweetness, but also increases the humidity. If you use a mold for modeling, it can be demolded smoothly; if you do not use demolding, you can replace it with fine powdered sugar, and use a spoon to dig it and eat it.
3. The prepared mung bean cake will taste better after being refrigerated. It should not be stored for a long time. It is best to eat it within two days.