Two-color Mung Bean Cake

Name: Two-color Mung Bean Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Peeled mung beans; 100g milk; 20g condensed milk; 20g butter; 30g Sugar; 1g Pandan flavor

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Mung bean cake is one of the famous Beijing-style four-season pastries. It has the characteristics of regular and neat shape, light yellow color, fine and tight organization, soft taste, soft and non-sticky taste. Certain components in mung beans have direct bacteriostatic effects and can enhance the body's immune function. The fat content in mung beans is low, generally less than 1%, mainly unsaturated fatty acids such as palmitic acid, linoleic acid and linolenic acid. If you are looking for taste, you can still add some milk and condensed milk to make the taste better.

Ingredients

Two-color Mung Bean Cake

1. Soak the peeled mung beans in water overnight.

2. Add some water in it, and steam for 20 minutes to steam the mung beans.

3. Put mung beans into the wall breaker and add milk.

4. Select the grinding function to beat the mung beans finely.

5. Pour finely beaten mung beans into a non-stick pan, add butter, sugar, and condensed milk.

6. Stir fry over low heat until the mung bean paste can form a ball.

7. Take a small portion of mung bean paste, add pandan flavor, and knead it into green.

8. Take two small pieces of mung bean puree and two small pieces of original bean puree, and put them into the mung bean cake mold first, and then round the original color bean puree into it. After demoulding, it is finished.

Tips:
1. It is easier to buy peeled mung beans directly.
2. Milk can also be added in portions. If it is too dry to beat, continue adding milk.
3. Brush a layer of oil in the mold first, so that it won't stick to it.
4. The mold is a 50g mung bean cake mold made by Fabake. The color on the front can be controlled at about 10 grams, and the bottom can be about 35 grams, so that the finished product can be pressed evenly.
5. Adding milk in batches can make the mung bean paste not particularly wet, so you don't need to fry for too long.