Old Mung Bean Cake

Name: Old Mung Bean Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Mung Bean Noodles; 240g Sugar; 50m warm water; Some sesame oil

by yxeg5

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Since ancient times, it has been said that medicine and food have the same origin. Mung beans have the function of clearing heat and relieving heat. Mung bean cakes using mung bean powder as raw materials have always been traditional Chinese early summer foods. And according to modern food hygiene analysis: mung beans are rich in starch, protein, fatty oil, vitamin A, B1, B2, nicotinic acid and other nutrients. Regular consumption is beneficial to the human body and has many magical uses. Mung bean cake is divided into south and north according to taste. The north is Beijing style. No oil is added when making it. Although the entrance is soft, it has no oily feeling. It is also called "dry bean cake". Soft and delicate. The mung bean cake made today is a typical Beijing-style mung bean cake with red bean paste filling, which is especially delicious. "

Ingredients

500g Mung Bean Noodles
240g Sugar

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50m Warm Water
Some Sesame Oil

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Old Mung Bean Cake

1. Prepare the sugar and let it cool in boiling water.

2. 500 grams of mung bean noodles are steamed in a pot for 30 minutes to remove the beany flavor.

3. The mung bean noodles will solidify together after being out of the pot.

4. Crush it with a rolling pin while it is hot.

5. Sifted.

6. Then divide the mung bean noodles into a'pit'

7. Pour the sugar.

8. Pour in warm water and melt the sugar.

9. Then mix the surrounding flour and mix it into granules by hand.

10. The degree of dryness and wetness is subject to the ability to knead into a dough.

11. Sift again. This time sieving is a little bit more troublesome.

12. After sieving this time, the mung bean cake powder is ready.

13. Use a square baking pan, put a piece of oil paper on the bottom, put half of the mung bean cake powder into the baking pan, and flatten it.

14. Add red bean paste and spread out.

15. Add the remaining half of mung bean cake powder

16. Use another piece of greased paper and apply a little sesame oil.

17. Cover the mung bean cake powder and press it into a smooth surface.

18. Steam in a steamer for another 10 minutes.

19. Remove the oily paper and demould the steamed mung bean cake.

20. Cut into cubes. A little bit of decoration. This is the characteristic of traditional mung bean cake.

21. The mung bean cake with red bean paste is not only delicious, but also rich in nutrition.

Tips:
Put oil paper at the bottom to facilitate demoulding. Mung bean noodles can basically be processed in places where mung beans are sold. I bought mung beans and waited for it. Looking at the pressure myself, I feel more at ease.