Taiwanese Mung Bean Cake

Name: Taiwanese Mung Bean Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3g sesame oil; 250g Green bean paste; 250g Red bean paste

by Thousands of Baidus

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This year’s Dragon Boat Festival is June 12, and the sisters started preparing mung bean paste for mung bean cake very early. Fufu made this Taiwanese mung bean paste at the suggestion of his sisters, saying it has the same flavor as Qianji and Yuanzu. I tasted a piece, it was soft and sweet, and it was delicious, and I carried 2 bags and carried it home.

Ingredients

Taiwanese Mung Bean Cake

1. Take out the refrigerated desktop mung bean paste, divide it into small pieces, cover with plastic wrap, and steam on medium heat for 15-20 minutes. The mung bean paste becomes soft after heating. Add some sesame oil while it is hot, and press it evenly with a larger spoon

2. After cooling slightly, divide it into 25 grams of skins, add 10 grams of red bean paste, round them separately, wrap them and mold them into shapes (the mung bean paste in Figure 8 is made with sesame oil, which is much warmer than Figure 5 Up)