Oil-free and Less Sweet Original Mung Bean Cake

Name: Oil-free and Less Sweet Original Mung Bean Cake
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Peeled mung beans; 15g Sugar

by HumiL

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Pure mung bean cake, original flavor, just fragrant~
Using peeled mung beans is convenient, quick, and tastes good. If you like filling, you can fill it, add as much sugar as you like. Of course, if you like a smoother one, add more vegetable oil, and you can add some milk powder. Adding condensed milk and honey is OK. Anyway, it’s how you like to eat, how convenient it is. do.
In fact, enough time to soak and enough time to cook, just crush it.
The whole process is carried out in a pressure cooker, which is convenient for lazy people.

Ingredients

150g Peeled Mung Beans
15g Sugar

Oil-free and Less Sweet Original Mung Bean Cake

1. Soak mung beans in water, overnight (more than 8 hours)

Oil-free and Less Sweet Original Mung Bean Cake recipe

2. Put it in a pressure cooker, add water to slightly submerge the mung beans, and cook for 30-40 minutes

3. After cooking, crush it, if you want a better taste, you can use a food processor and sieve

4. Add sugar, if it’s not dry enough, continue to stir-fry, if you like the milk flavor, you can add butter at this time

5. Cover the shape with a mold

Tips:
1. The mold is covered with plastic wrap, so the pattern is not very clear. If you want to not stick the mold, you can brush some oil or sprinkle a little cooked flour
2. If you like stuffing, you can pack it into red bean paste or the like