1. Wash the peeled mung beans, then add 400 g of water to 200 g of mung beans. Note that the water remaining after washing the mung beans is also included.
2. Use the baby porridge function of the rice cooker to boil mung beans. My rice cooker needs 2 hours. The cooked beans look like rice, there is no water, the beans are very soft and rotten
3. Mung beans can be crushed by pressing with a shovel, without a mixer
4. Put the crushed mung bean paste into the bread machine, add 30 grams of oil, and fry for about 10 minutes with the automatic stir fry function
5. Then add maltose and rock sugar powder and continue to stir fry for about 5 minutes. When adding sugar, use a spatula to stir by hand, because the bean paste is very thick, so it's easy to mix evenly
6. Add the remaining oil after frying for 5 minutes and continue frying for 5 minutes.
7. Take a small piece of mung bean paste, add a little red yeast rice powder,
8. Knead evenly, then stir-fry for two minutes, let the red yeast rice noodles become cooked by heating
9. Use Xuechu’s crystal powder mooncake mold to choose heart-shaped flower pieces and rose flower pieces. Sprinkle the mold with cooked glutinous rice flour to prevent adhesion. First take a small piece of red mung bean paste and fill the heart-shaped part.
10. Take another 50 grams of mung bean paste and put it into the mold
11. Just press and shape. I sprinkled the cooked flour first, and did not sprinkle the second one, and the second one would not touch either. Obviously, I could see that one had more cooked flour on it, while the other had very little.
12. The same is true for roses. It can also be seen that one has a lot of cooked noodles on it, and one has very little.
1. Add water according to the amount given by me. After cooking, the moisture is low and it is easy to fry. I fry it in a bread machine for 20 minutes. You can use a non-stick pan without a bread machine, and it will be done in about 10 minutes.
2. The smart rice cooker I use can also be a pressure cooker or pressure cooker, which will save time.
3. The sweetness of this mung bean cake is very low. If you like sweeter, you can increase the amount of sugar, and the proportion of other formulas remains unchanged.
4. For the 50g mold I use, the size of the finished product can also be adjusted according to my preference and mold situation.
5. I used cooked glutinous rice flour to sprinkle anti-sticking powder, and I can also use cornstarch for frying. But you cannot use raw ones, because they are eaten directly after forming.