Refreshing Desserts【mung Bean Cake】

Name: Refreshing Desserts【mung Bean Cake】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g green beans; 40g butter; Some milk; 60g Sugar; Some Salad oil

by Star Private Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

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This mung bean cake is a good product to cool off the summer heat. Taotao classmates killed 4.5 in one go, sneaked one by one, and sneaked one by one, and even had to eat it. For fear that he would eat too much, he was only allowed to eat two yuan a day.
The milk is rich, sweet and delicious. It is different from the dry and scumming taste commonly seen on the market. This is very delicate and smooth. If you happen to love bean paste, then make this one!
Many friends may see mung bean cakes made from peeled mung beans. They look fresher, but I still like to make them with the skin. First, the mung bean skin is actually very nutritious, and it’s better for cooling off the heat. Secondly, I didn’t I think this color is not good enough (⊙o⊙ )O(∩_∩)O~”

Ingredients

300g Green Beans
40g Butter
Some Milk
60g Sugar
Some Salad Oil

Refreshing Desserts【mung Bean Cake】

1. Put the mung beans in the pot and boil them to bloom. The amount of water is more careful. After submerging the beans about 2-3 cm, you can boil them on high heat and turn to low heat. ---Attention, it is best to consume as much water, because you need to fry the bean paste. If you have more water, it will take a long time to fry. It can also be bubbled in advance for better cooking. If you want to make the peeled mung bean cake yourself, soak the mung beans thoroughly. Then rub the beans with your hands, it’s just really hard

Refreshing Desserts【mung Bean Cake】 recipe

2. Put the cooked beans in a food processor and break them. If there is not much water left before, add some milk in the food processor. The milk is not quantified. The main reason for your cooking function is to impress you, not too little, be careful. The cooking machine can’t turn and the motor burns.

3. The mashed beans are sieved. If you don’t want to sieve, skip to the next step. ---Maybe the horsepower of my cooking machine is relatively large. I have tried the sieve and the sieve is not very different in taste. If your cooking machine is not so powerful, the taste may not be so delicate, it will be a bit like the traditional mung bean cake you see in the market. The taste, and this mung bean cake is the taste of bean paste.

4. Put the beaten bean paste, butter, and sugar in a non-stick pan and stir-fry over a medium-to-low heat. The technique does not matter. Keep stirring. The fried bean paste will not stick to the pan and shovel, and it will look dry. ---It is best to fry with a silicone knife, it is convenient to scrape the sides of the pot when frying. In the process of frying, pay attention to the charred dregs on the side of the pot not to get into the bean paste---not too wet, it will not be easy to demould, and the taste is not good, it will be better to demold if it is dry And taste good

5. Let cool and divide into small balls of equal size, coat the mold with a thin layer of cooked salad oil, and put it in the mold to press the film. ---Some students will definitely ask what is cooked salad oil, that is, the pot is heated, put the oil in and burn it to 7.8 layers of heat, just like you used to cook the vegetables before putting the oil in the pot. ---The size of the mold depends on your choice. It is recommended that the ratio of 50g grinding tool is about 35g, and if the grinding tool is 63g, the ratio of about 45g is better.