Mung Bean Sorbet

Name: Mung Bean Sorbet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Peeled mung beans; 65g butter; 65g Corn oil; 90g Sugar; 40g honey; 930g water

by Flying swallows

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Ordinary families, if we say that we prepare the most ingredients for the summer heat, mung beans are the first to bear the brunt? Anyway, my family cooks a large pot of mung bean soup almost every other day, puts some rock sugar, refrigerates it in the refrigerator and holds a bowl when you want to drink it. It is really cool and refreshing!

Nowadays, mung bean cake is no longer a snack during the Dragon Boat Festival. You can make it anytime you want to eat it. Put the prepared mung bean cake in the refrigerator for several hours to eat. It is very comfortable to eat cold, so many people call mung bean cake mung bean sorbet. There are two packs of peeled mung bean at home. My son asked me to make mung bean sorbet. I said it was called mung bean sorbet. They said that all the products sold outside were called mung bean sorbet.

Most people make mung bean cakes by soaking mung beans one night in advance, steaming them in the pot the next day, crushing them, sieving them, and then frying them. I always want to find a simple way to make it. This time I use my lazy person. Method, no need to soak beans, no need to sieve, easily fry super fine green bean paste, the ingredients are available at home, if you want to learn, follow me step by step, make sure you learn.

Although mung beans are a good ingredient, they are not suitable for everyone. People with weak spleen and stomach should eat as little as possible. Taking mung beans while taking medicine will reduce the medicinal properties. Therefore, mung beans are not suitable for everyone. "

Ingredients

400g Peeled Mung Beans
65g Butter
65g Corn Oil
90g Sugar
40g Honey
930g Water

Mung Bean Sorbet

1. Prepare all kinds of raw materials.

2. Wash the peeled mung beans several times until there is no foam. The 400 g of peeled mung beans after washing is 467 g. Put it in an electric pressure cooker and add 930 g of water (that is, about 1000 g of water for 400 g of dried mung beans. After washing, your mung beans are heavier than 467, and the amount of water you fill in the end will be reduced accordingly.

3. When the electric pressure cooker is powered on, select the bean / tendon button to start cooking, and the pressure will come up for about 35 minutes.

4. After the mung beans are cooked in the electric pressure cooker, do not let the pressure cooker switch to heat preservation, so that the bottom of the pot will still have temperature, and the layer of mung beans at the bottom of the inner pot is easy to stick. As soon as the pressure cooker is finished, unplug the power cord. Turn on the pressure cooker, this state is the last.

5. There is no need to sieve and no cooking machine, just use a rice spoon in the pot from the middle to the wall of the pot to press the mung beans to form a very delicate mung bean paste.

6. Low heat in a non-stick pan until the butter melts.

7. Put the mung bean paste in and fry, the whole process is low, until the mung bean paste absorbs the butter.

8. Then add corn oil and fry until fully absorbed.

9. Put the white sugar in at one time, and the shovel will be a little sticky at this time. Don’t worry about stirring all the time. After a while, the sugar will melt in the mung bean paste and be absorbed.

10. Finally, add 40 grams of honey (or maltose) and stir fry.

11. Stir-fry until the maltose is absorbed, and the bean paste becomes a mass, which is not very dry. After it is cold, it will dry a little. Put it out to prevent the skin from being dried by a fan. Cover with plastic wrap and cool to hand temperature.

12. The mung bean cake mold was cleaned and dried in advance. I used 50 grams of the mold. At first, the 50 g mung bean cake was pressed. When it was packed in the box, it felt a little big. The latter was changed to 45 grams. Take 45 grams of bean paste and knead repeatedly. Then put it into a mold and press it into a mung bean cake. The mold does not need to be greased and is not sticky. Then it is packaged. It is very delicious after being refrigerated in the refrigerator. If you have another cup of chrysanthemum tea, it will be a good match!

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Tips:
1. If there is no butter, replace it with corn oil or sunflower oil. Do not use rapeseed oil or peanut oil. The amount of sugar should be increased or decreased according to your own taste. If there is maltose, it is better to put maltose. You can also use it without honey. If there is no honey, then there is always sugar.
2. A total of 27 mung bean cakes of about 45 grams are produced from these materials. The mung bean cakes made must be packaged, and they taste better after being refrigerated. If there is no mung bean cake packaging, then put them in the fresh-keeping box. Eat as soon as possible and refrigerate in the refrigerator. Up to three days, it is best not to store at room temperature.