Mung Bean Cake-a Light Milky Aroma and A Soft Mung Bean Flavored with Jujube Paste, A Delicate Aftertaste.

Name: Mung Bean Cake-a Light Milky Aroma and A Soft Mung Bean Flavored with Jujube Paste, A Delicate Aftertaste.
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some green beans; 20g Red dates; 5g honey; 10g Deyun milk powder; 5g Caster sugar; A teaspoon sesame oil; A teaspoon Arowana Blend Oil

by Fresh orange scent

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Mung bean cake is one of the famous Beijing-style four-season pastries. It has the characteristics of regular and neat shape, light yellow color, fine and tight organization, soft taste, soft and non-sticky taste. There are two types: meat and vegetarian. The flavor is divided into rose, jujube puree, red bean paste and no filling (called clear water). Its characteristics are compact and oily, with embedded fillings, clear prints, and delicious flavor. "

Ingredients

Some Green Beans
20g Red Dates
5g Honey
10g Deyun Milk Powder
5g Caster Sugar
A teaspoon Sesame Oil

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A teaspoon Arowana Blend Oil

Mung Bean Cake-a Light Milky Aroma and A Soft Mung Bean Flavored with Jujube Paste, A Delicate Aftertaste.

1. Wash and peel the mung beans that have been soaked for 12 hours in advance. Repeatedly rub, rinse, and finally peel off the mung bean skin that could not be rubbed. This process is a bit difficult and takes a long time.

2. The peeling is successful, and the mung bean hulls that may remain after repeated washing.

3. Steamed red dates. When washing the mung bean skin, wash the jujube and cut it well. It is best to chop it to make it easy to steam thoroughly, and it is convenient to mash it into a puree. Steam over water for about fifteen minutes.

4. Smash the red dates into puree. Mash the steamed hot red dates with a spoon.

5. Steamed mung beans. Use gauze to steam the mung beans in water, which takes more than 30 minutes.

6. Add excipients. While hot, add honey, caster sugar, and Deyun milk powder to mung beans. The amount can be added according to personal taste.

7. Stir the auxiliary materials and press them into mud. Use a spoon to stir the auxiliary materials and press the mung beans into puree. This step is a bit difficult, because the mung beans will cool down slowly, and pressing the puree is a bit difficult. You can also use a mixer to break them.

8. Heat the pan with oil. Put a proper amount of sesame oil and arowana oil into the pot, heat it up and turn off the heat

9. Put mung bean paste into the pot.

10. Stir fry repeatedly. Stir mung bean paste repeatedly on low heat until there is no oil in the pot and the mung bean paste becomes lumpy, about five or six minutes.

11. Rubbing. Repeatedly rubbing it to make it a little soft and tenacious, for a few minutes.

12. Pinch small balls. Knead the mung bean paste into uniformly sized balls. The amount of 50 grams of mold shall prevail.

13. Encrusting. Put the mashed red dates into the kneaded mung bean mash. Knead it with your hands.

14. Into the mold. Put the packed jujube paste and mung bean paste into the mold, and squeeze it by hand to fill the groove of the mold so that it fully fills the space. Conducive to perfect molding.