Mung Bean Cake [first Taste Diary]

Mung Bean Cake [first Taste Diary]

1. Soak the undressed mung beans in water for 8 hours and rinse off for later use.

2. Drain the mung beans.

3. Put it in a steamer and spread it out. Steam it over high heat until the mung beans are blooming and easy to crumb, until they are cooked.

4. Pour the steamed mung beans into the blender.

5. Add the right amount of water several times in small amounts and beat them finely.

6. Put mung bean puree in the pot, add corn oil and sugar in portions, turn on a low heat and start to fry.

7. After the oil and sugar are absorbed by the mung bean puree, add maltose and continue to stir fry until the mung bean puree can be lumped together.

8. Divide the mung bean ball into two portions, sift one portion into the matcha powder while hot, mix well, and adjust to matcha flavor.

9. Divide the two flavors of mung bean balls into 40g each.

10. Use the moon cake mold to press out the shape.

Tips:

green beans:
1. If you want to adjust to different flavors and colors, you need to use undressed mung beans. If you don't need to adjust the color, adjust the taste or you don't have any on hand, you can directly use ordinary coated mung beans.
2. To make mung bean cake, mung beans need to be soaked 6-8 hours in advance before use. It is recommended to soak it one night in advance and use it the next day.
3. The soaked mung beans absorb enough water, so the granules should be full, which is twice the size before soaking. Soaked mung beans need to be rinsed with water before use.
4. Different mung bean varieties have different water absorption. When using a blender, you need to add an appropriate amount of water to the state of the mung bean paste. The mung bean is too dry and the blender cannot stir. The mung beans should be able to hang on the scraper after being polished with water, and they should fall with lines. The more water is added, the longer the frying interval, so it is necessary to add small amounts multiple times to control the consistency of mung bean paste.
Frying:
1. When frying, use a medium-to-small fire and stir the mung bean paste all the time to prevent the bottom from getting stuck.
2. Add the oil in portions first, and then add the sugar in portions after the oil is completely absorbed. After adding the sugar, it is easy to stick to the bottom, so you need to pay more attention to scrape the bottom of the pot and stir the mung bean paste from time to time to check whether there is a sticky bottom.
Matcha:
1. The mung bean dough is adjusted to matcha flavor, and the matcha powder needs to be sifted while it is hot, so that it is easier to mix the matcha powder and the mung bean dough.