Old Beijing Mung Bean Cake
1.
Weigh 200 grams of mung bean noodles and put them in a small pot
2.
Steam in a steamer for 30 minutes
3.
The steamed mung bean noodles have become hard and agglomerated
4.
Crush with the back of a spoon
5.
Make a pit in the middle of the mung bean noodles and pour the sugar into the pit
6.
Pour hot water on the sugar
7.
Wait for the sugar to melt, then stir well with the bean noodles evenly
8.
At this time, some bean noodles will be agglomerated, and the mung bean noodles need to be sieved
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
10.
Brush the inside of the snow mold with a layer of oil, and fill in the sifted bean noodles
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
12.
Put the snow mold into the pot and steam for 25 minutes
13.
Remove the oily paper from the pan and let cool, then cut into small pieces after demoulding
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.
