Refreshing, Eye-catching and Delicious Fushou Mung Bean Cake

Name: Refreshing, Eye-catching and Delicious Fushou Mung Bean Cake
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Peeled mung beans (or mung beans); 96g Salad oil; 64g Sugar; 20g milk powder; 25g maltose; 3g salt; 30g Cooked glutinous rice flour (unmolded); 3g Barley Grass Powder; 3g Red yeast powder

by Kexin yk

4.7 (1)

Favorite

1

Difficulty

Easy

Time

1h 30m

Serving

3

Now that the weather is getting hotter and hotter, many people like to eat mung bean food.

Mung bean has the functions of relieving heat, replenishing qi, regulating the five internal organs, calming the spirit, and thickening the stomach. It is most suitable for summer consumption and good for the body.

Mung bean soup, mung bean porridge, and mung bean cake are all good choices.

This year's mung bean cake is made of three colors, red, white and green, which is really eye-catching and delicious.

One bite is full of fragrance and it melts in the mouth. The delicate and delicate fragrance is really memorable!

Compared with the various beautiful molds now

I prefer traditional handmade wooden molds

It's not just used to wrap the belly

The production process is even more enjoyable

The finished product not only beautifies the stomach, but also nourishes the eyes, delights the heart, and also implies beauty!

Haha, how beautiful it is to have such a piece in the hot summer afternoon!

If your heart is moving, come and do it!

Ingredients

400g Peeled Mung Beans (or Mung Beans)
96g Salad Oil
64g Sugar

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20g Milk Powder
25g Maltose
3g Salt

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30g Cooked Glutinous Rice Flour (unmolded)
3g Barley Grass Powder
3g Red Yeast Powder

Refreshing, Eye-catching and Delicious Fushou Mung Bean Cake

1. Wash the mung beans, add appropriate amount of water to soak overnight. This will absorb more water.

2. Press in an Adi pot for 14 minutes until soft. The amount of water is adjusted according to the level of the home cooking machine. If there is no cooking machine, it is recommended to use the least amount of water to cook the beans like rice, so that the cooking stuffing will not have much moisture, which can save a lot of time for frying stuffing.

3. Press the boiled mung beans directly into puree, so as to ensure the least moisture and facilitate frying.

4. Heat a non-stick wok, add salad oil, and stir-fry mung bean puree.

5. Stir-fry on low heat until slightly dry, add maltose and sugar and continue to stir-fry.

6. Because the filling is very dry, it will not take a long time to fry until the mung bean filling is not sticky and can form a dough.

7. Set aside two small portions of the fried mung bean paste, add red yeast rice powder and barley grass juice powder, and mix well.

8. First, use a brush to powder the mold, and then put a small amount of colored dough on the corresponding position as needed, press to make it fit.

9. Then add the original color mung bean paste, the amount used is flat and the surface is enough. Press to let it stick.

10. A few vigorous knocks can release the mold perfectly. Put the prepared mung bean cake in the refrigerator and keep it tightly sealed. The taste will be better after refrigeration.

Tips:
1. When frying, you can try the taste, adjust the sugar, oil, and humidity according to your own taste and the state of the filling.

2. Choose the oil, butter or salad oil that suits your taste to make mung bean cake.

3. The sweetness and oil content can be adjusted according to your needs.

4. Put the prepared mung bean cake in the refrigerator, sealed and refrigerated, the taste will be better after refrigeration.

5. It is best to use peeled mung beans

6. When frying, you can add oil in batches. Be sure to stir-fry the oil.

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Refreshing, Eye-catching and Delicious Fushou Mung Bean Cake

Ingredients

Refreshing, Eye-catching and Delicious Fushou Mung Bean Cake

Comments

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