Stunning and Festive Red Yeast Two-color 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 fry mung bean paste on low heat until slightly dry.
5.
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. Take out most of the fried mung beans, save a small part, add red yeast rice powder, and mix well.
7.
Prepare 50 grams of moon cake mold and flower slices, and put on one.
8.
Weigh the fried bean paste according to the amount required by the mold. Knead into a smooth ball.
9.
Take a ball and place it in the mold.
10.
Turn the mold upside down and press down on a flat table. Lift the mold and the finished product can be pressed.
11.
Put the prepared mung bean cake in the refrigerator and keep it tightly sealed. The taste will be better after refrigeration.
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