Summer Souvenir Mung Bean Cake
1.
After washing the peeled mung beans with water, soak for 12 hours. Take out and spread out in a steamer, and steam for 60 minutes.
2.
Put the steamed peeled mung beans into the Supor wall breaking machine.
3.
Select [Stirring] function and start the wall breaker for 1 minute of stirring.
4.
After 1 minute, you get a delicate mung bean paste! No need to sieve, save time and effort.
5.
Take a look at the mung bean paste made with a wall breaker.
6.
If you don't have a wall breaker, you can make it. After steaming the mung beans, use a spatula to press them into puree, but it takes a little time! It must be sieved for fine taste! !
7.
When frying mung bean puree, you must use non-stick pots! Woll's non-stick effect is great! Pour mung bean puree, soft white sugar, and corn oil in a non-stick pan.
8.
And the most important corn syrup! Corn syrup can be found in places selling Korean spices! ! In addition to making mung bean cake, corn syrup can also make Korean fried chicken. Can also make French candies. Many uses!
9.
Stir-fry slowly over low heat to get the moisture of the mung bean paste until the mung bean paste does not stick to the pot. After frying, serve and cool down until it is not hot to pick up before using.
10.
Knead the mung bean paste into rounds by hand and divide them into 40 grams each.
11.
Put it into the mold, and press out the pattern.
12.
Use this method to get a lot of mung bean cake, after pressing the pattern, put it in the refrigerator for more than 2 hours. The taste is very good!
13.
Can be boxed and given away!
