Yam Cake

Name: Yam Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Peeled mung beans; 50g Caster sugar; 30g Vegetable oil; 500g Yam; 60g Pure milk; 40g Cooked glutinous rice flour

by Azalea Gourmet

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The weather is getting hotter and hotter, and I’m sweating all over my body while sitting still at home! I cleaned up the stock in the studio that day, and found that there was still a half box of straight iron yam, which would start to sprout before they were eaten. So we started cooking porridge and stew with yam. I took some back and made it with mung beans. It became a yam cake! It has a clear and sweet taste, which is very suitable for eating in the hot summer! The same food of yam and mung bean has the effect of invigorating the spleen, appetizing, clearing the heart, soothing the nerves, relieving heat and quenching thirst! "

Ingredients

Yam Cake

1. Peeled mung beans are boiled until the blossoms are soft and rotten. You can also use mung beans with the skin.

2. Put the boiled mung beans into a food processor and beat them into mung bean paste.

3. Add 50 grams of caster sugar and 30 grams of vegetable oil to the mung bean paste and stir-fry slowly. When frying, turn the spatula quickly and non-stop. When the mung bean paste is stir-fried in the later stage, if the fire is turned slowly, it will be easy to stick to the pot and turn black.

4. After adding fine sugar and vegetable oil, the mung bean paste will become relatively soft. Fry until the mung bean paste becomes dry, let it cool and set aside. If the fry is not dry enough, the hardness will not be enough after letting it cool, and it will not be good for filling.

5. 500 grams of yam is peeled and steamed.

6. Mash the steamed yam.

7. Add 60 grams of pure milk and 40 grams of cooked glutinous rice flour to the yam puree, stir, and put it evenly for 30 minutes before using. Put the purchased glutinous rice flour in a pot and cook. Stir-fry over low heat until slightly yellowed.

8. Use a portion of yam to make the skin, wrap it in a ball of red bean paste, and close the mouth.

9. After wrapping, sprinkle a little cooked glutinous rice flour to prevent sticking, put it in the mold, and then pull it out of the mold.

Tips:
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