Oil-free Kidney Bean Cake
1.
Ingredients: 250g kidney beans, sugar: 45g, fruit powder: 3-4g, water: appropriate amount
2.
Kidney beans need to be soaked in water and peeled one day in advance. Put the pretreated kidney beans in a pot, add water to cover the beans a little. Start the iron kettle T5 "standard rice" function to steam the kidney beans.
3.
Simmer the steamed kidney beans in a pot for a while, while it is hot, stir in the sugar.
4.
Use a food processor to puree the kidney beans. If you don't have a food processor, you can put the steamed kidney beans in a fresh-keeping bag and use a rolling pin to crush them into puree.
5.
In order to make the kidney bean cake taste more delicate, it is recommended that you sift it again.
6.
The fine kidney bean paste after sieving is ready for use.
7.
Take a little natural kidney bean paste and mix it with a little fruit powder. The color is designed according to your preference.
8.
Take a small amount of kidney bean paste that is mixed in the color, and then take some original color kidney bean paste, knead together to form a blending effect, and send it into a mold. Remember to feed the side with the best blooming effect down into the mold, so that the surface of the finished product is the most beautiful side. Slightly press the kidney bean cake with your hand to make the kidney bean cake fill the inner wall of the mold more tightly, so that the demoulding pattern is clear. Take off the film and put it on a plate. You can drizzle with osmanthus sauce or honey before eating for a better taste.
9.
Kidney Bean Cake was originally a traditional folk name in the old Beijing area. It is said that when the Empress Dowager Cixi came to the palace, it became a famous palace snack. Kidney bean cake is soft in texture, sweet and refreshing in the mouth, soft but not greasy.
Tips:
When steaming the beans, the amount of water added is less than the thickness of a palm of the beans. The softness of the bean paste is just right, which saves the trouble of frying in the pot. If the made bean paste is thin, you can put it in a wok and stir-fry until it is sticky and can form a dough.
