Summer Dessert "mung Bean Cake with Coconut Milk"

Summer Dessert "mung Bean Cake with Coconut Milk"

1. Soak the peeled mung beans and soak them in water for several times and then soak them in clear water overnight.

2. Add the mung beans that have been soaked overnight, add sugar, mix them evenly into a rice cooker and steam them.

3. Put the steamed mung beans into the prepared mold (one-half) and press tightly.

4. I bought the coconut pudding powder. (You can also use isinglass powder and coconut milk to adjust evenly)

5. According to the instructions, put the coconut milk powder into the boiling water and stir evenly, then turn off the heat.

6. Pour the cooked coconut milk into the mold with mung beans and let it stand for ten minutes. (You can also put it in the refrigerator)

7. Gently pry the solidified coconut milk mung bean cake from the edge to release it from the mold. The characteristics of this dessert: the powdery sweet fragrance of mung bean, the smooth milky fragrance of coconut milk, the cold taste, chewing slowly, the thick fragrance and light sweetness. It is of course indispensable in the hot summer!