Old Beijing Mung Bean Cake

Old Beijing Mung Bean Cake

by Yi Xiao Yanran

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

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. This mung bean cake refers to the old Beijing traditional mung bean cake production method and slightly modified on the basis.

Ingredients

Old Beijing Mung Bean Cake

1. Weigh 200 grams of mung bean noodles and put them in a small pot

Old Beijing Mung Bean Cake recipe

2. Steam in a steamer for 30 minutes

Old Beijing Mung Bean Cake recipe

3. The steamed mung bean noodles have become hard and agglomerated

Old Beijing Mung Bean Cake recipe

4. Crush with the back of a spoon

Old Beijing Mung Bean Cake recipe

5. Make a pit in the middle of the mung bean noodles and pour the sugar into the pit

Old Beijing Mung Bean Cake recipe

6. Pour hot water on the sugar

Old Beijing Mung Bean Cake recipe

7. Wait for the sugar to melt, then stir well with the bean noodles evenly

Old Beijing Mung Bean Cake recipe

8. At this time, some bean noodles will be agglomerated, and the mung bean noodles need to be sieved

Old Beijing Mung Bean Cake recipe

9. The agglomerated part will remain on the sieve, put this part of the bean noodles in a fresh-keeping bag, crush them with a rolling pin, and sift again

Old Beijing Mung Bean Cake recipe

10. Brush the inside of the snow mold with a layer of oil, and fill in the sifted bean noodles

Old Beijing Mung Bean Cake recipe

11. Cover with a piece of greased paper, flatten the surface with another snow mold, and then fill all the bean noodles into the snow box for compaction

Old Beijing Mung Bean Cake recipe

12. Put the snow mold into the pot and steam for 25 minutes

Old Beijing Mung Bean Cake recipe

13. Remove the oily paper from the pan and let cool, then cut into small pieces after demoulding

Old Beijing Mung Bean Cake recipe

Tips:

1. The mung bean noodles can be steamed to remove the beany flavor and retain the bean flavor;
2. This amount of water corresponds to these mung bean noodles. The mung bean cake made is relatively dry. If you want to eat moist, you can increase the water consumption;
3. The amount of sugar in this recipe is reduced. If you want to eat something sweeter, you can increase the amount of sugar;
4. Brushing oil inside the snow mold is to facilitate demoulding.

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