Old Beijing Traditional Mung Bean Cake

Name: Old Beijing Traditional Mung Bean Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Mung bean flour; 50g Glutinous rice flour; 40g honey; 30g Sugar Osmanthus; 50g Icing; 40g olive oil; 15g sesame oil; 25g milk

by Cat's Private Kitchen

4.8 (1)

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Serving

Cat's private kitchen [Old Beijing Mung Bean Cake]
Mung beans have the effects of clearing heat, dampness, detoxification, relieving heat and quenching thirst, and are very suitable for summer consumption.

The mung bean cakes bought outside may have lost their childhood taste in order to save costs. Do-it-yourself strictly adhering to traditional craftsmanship, pure hand-made meticulously, taste and taste absolutely first-class. "

Ingredients

Old Beijing Traditional Mung Bean Cake

1. 400 grams of mung bean flour (usually sold on grocery shelves in supermarkets)

2. Steam the dried mung bean powder directly on the pot for 30 minutes

3. While steaming the mung bean noodles, prepare 50 grams of glutinous rice flour (the glutinous rice flour is added to prevent the finished product from spreading easily)

4. Without adding oil, stir-fry on a small fire until slightly yellow, then you can smell a strong scent of cooked noodles

5. Steamed mung bean noodles will clump

6. Put it in the food belt and roll it to pieces with a rolling pin

7. Sift the fried glutinous rice flour into the container

8. Sift the steamed mung bean noodles and mix with the cooked glutinous rice flour. (These lumps can be rolled again and sieved again. If they are too difficult to pass, they are not needed, so as not to affect the taste)

9. 40 grams of honey

10. 30 grams of sweet-scented osmanthus

11. 50 grams of icing sugar (available on Taobao)

12. 40 grams of olive oil

13. 15 grams of sesame oil

14. 25 grams of milk

15. Add all of the above together, stir well, and rub well by hand. You can feel that the flour is slightly moist.

16. Squeeze hard to form a ball

17. Brush the mold with a small amount of oil, put the powder into the mold, press firmly

18. I chose the most traditional wooden mold, because I think that traditional craftsmanship should be realized with traditional tools. Although it is a little troublesome, this is the classic (the wooden mold hangs in the air and hits it with a rolling pin to make the mung bean cake slowly Demoulding) Now Taobao sells that kind of plastic mould with spring, maybe it is faster to operate, you can also choose that kind.