Matcha Two-color Mung Bean Cake (bread Machine Version)

Name: Matcha Two-color Mung Bean Cake (bread Machine Version)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Peeled mung beans; 150g butter; 200g Sugar; 100g maltose; 10g Matcha

by Blue fat man is not plain fat paper

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Summer is here, a refreshing iced mung bean cake is also a good choice. But the thought of crushing the mung beans through a sieve, and standing in front of the pot and constantly frying it makes me feel a headache. But I have now found a solution.
Grind mung beans with a wall-breaking machine and stir-fry mung beans with a bread machine. Everything is so simple and convenient. The wall-breaking machine can make mung beans super fast in five minutes, and the mung bean paste produced is particularly delicate. Compared with the traditional sieving method, I don’t know how many times faster it is. At the same time, handing over the frying work to the bread machine, I suddenly felt that everything was so simple and easy.

Ingredients

500g Peeled Mung Beans
150g Butter
200g Sugar
100g Maltose
10g Matcha

Matcha Two-color Mung Bean Cake (bread Machine Version)

1. The peeled mung beans were soaked in water for 6 minutes, and the water was changed several times. I changed it 8 times.

Matcha Two-color Mung Bean Cake (bread Machine Version) recipe

2. Drain the soaked mung beans, spread them on a baking tray, and steam in a steamer for 25 minutes until the mung beans are cooked through.

3. Let the steamed mung beans cool, and grind them into mung bean paste with a wall breaker. You can add an appropriate amount of milk to make whipping easier.

4. Pour the green bean paste into the bread maker. Pour in the softened butter, caster sugar and maltose at the same time, turn on the stir-frying function of the bread machine, and set the time to 45 minutes.

5. The rest of the work is left to the bread machine. Let the bread machine stir fry until the mung bean paste does not stick to the spatula, then you can stop it. The time is about 45 minutes. This time should be adjusted appropriately, according to the humidity of the mung beans that you have steamed before.

6. Separate a portion of the prepared mung bean paste, add matcha powder, and mix well.

7. The stir-fried mung bean paste is divided into groups according to the size of the mung bean cake mold, and then the pattern is pressed out with the mold. (Brush the mung bean mold with salad oil to prevent it from sticking.)

8. If you want to match colors, you can take a little matcha mung bean paste and press it on the pattern part of the mold.

9. Then press into the original mung bean puree.

10. This is a mung bean cake with a different pattern and background color.

11. You can also knead an appropriate amount of matcha mung bean paste into the original flavor, being careful not to knead it too evenly, then round it, and press out the pattern with a mold, so that you get a marbled mung bean cake.

12. You can also have half the matcha flavor and half the original flavor. After reunion, use a mold to press out the pattern, and you can get a simple double-pin mung bean cake.