Milky Cranberry Green Bean Cake

Name: Milky Cranberry Green Bean Cake
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some green beans; Some Dried cranberries; Some White sugar; Some Corn oil; Some butter; Some honey

by Ning Xin

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Mung bean cake has always been a very favorite dessert of mine. I used to buy it and eat it. I wonder why the mung bean cake bought outside doesn't have the mung bean flavor and it's choking, but I didn't even think about making it by myself!

One day, Bao came home from school and was very happy to tell me that the extra meal for kindergarten was mung bean cake, which was so delicious! So I suddenly moved my mind. It seems that in order to let the baby eat healthily, the motivation is still much greater!

The mung beans bought in the supermarket, for some unknown reason, after being soaked in water for two days in the refrigerator, there is still a part that is as hard as a rock and does not absorb water at all. After the final treatment, a quarter of the mung beans are thrown away, the husband said, because I figured it was cheap, but I threw away so much. It was about the same as the expensive one. And because of the stone-like mung beans, the peeling process took a long time, which is too cost-effective. Okay, I will buy something later. Can't be careful that eye diagrams are cheap!

Traditional mung bean cakes are made with sesame oil, but I think the taste of sesame oil is too strong, covering the aroma of the mung bean itself, so I use corn oil and butter in a one-to-one ratio. It turns out to be very delicious! There is no specific weighing of various materials. I always feel that Chinese dim sum should be more casual, oily and sugary. I think it is good for my taste!

I didn't take pictures during the process, and found out that it was too careless after finishing it!

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When editing before, I didn’t know what went wrong. As a result, I lost a lot of steps, and some of my friends couldn’t understand it. Now I re-edit and hope that there will be no more problems

Ingredients

Some Green Beans
Some Dried Cranberries
Some White Sugar
Some Corn Oil
Some Butter
Some Honey

Milky Cranberry Green Bean Cake

1. Rinse the mung beans, soak in water and put in the refrigerator, soak until the skin is cracked, rub the skin with your hands, and peel it with your hands. I soaked a catty or two of mung beans, and threw about a quarter later. I used two-fifths of the peeled mung bean kernels, and put the rest in the refrigerator. I will make it next time, and make a little less at a time. fresh

2. Put the peeled mung bean kernels into a bowl and add a small amount of water, and take an appropriate amount of dried cranberries in another bowl. Put them into the steamer together, and steam them until the mung bean kernels can be easily twisted into sand by hand.

3. The steamed mung bean kernels are sieved while they are hot, so that they are very delicate. If you only use a spoon to press them, they don’t feel delicate enough. When I steamed, I added a little more water, and it felt a little muddy when I pressed it. When I fry, I fry a little more. Will do

4. Add the right amount of corn oil and the same amount of butter to the non-stick pan. The fermented butter I added is fragrant but not mutton. Heat it, add the sieved mung bean paste and stir-fry evenly, add a tablespoon of honey, and stir-fry with the right amount of sugar. Add the steamed dried cranberries and stir fry together. The dried cranberries should not be added too early. Too early will stain the mung bean paste. Fry until the mung bean paste is soft and firm.

5. The fried mung bean paste is divided into 35 grams each, let it warm for a while, and emboss with 50 grams of moon cake mold. It is also okay to knead it with hands that don’t care about the shape. It will be more delicious after being kept in the refrigerator.