Step diagram of iced mung bean cake, how to make iced mung bean cake delicious

glutinous rice flour

100g

polished glutinous rice

100g

Powdering

60 grams

condiments

refined sugar

60 grams

vegetable oil

50 ml

milk

370 ml

mung bean

Proper amount

Matcha powder

Proper amount

cocoa powder

Proper amount

Purple sweet potato powder

Proper amount

Pudding powder

Proper amount

step

1. Soak mung beans in water overnight, rub off the skin of mung beans, add water and cook in a pot; Keep stirring to prevent the pan from sticking, drain the juice with low fire, and stir-fry the bean paste stuffing with hot oil in the pan. I only used about10g of oil to drain the oil several times. Stir-fry until soft and hard, add sugar, mix well and serve. The filling is ready.

2. Weigh three kinds of flour and mix with sugar, pour in milk, add milk several times and stir well. If there are no pimples, pour all the remaining milk in at once. If there is no milk, you can use the same amount of water instead.

3. Pour in the oil and stir. It doesn't matter if the oil floats on the surface. After boiling hot water in the pot and steaming, wrap the ice skin paste with plastic wrap and steam it in the pot for half an hour.

4. Steamed and slightly cooled, put it in a large basin and knead it slowly by hand (oil in the basin). After kneading, add some matcha powder, cocoa powder and pudding powder and knead well.

5. put the mold on. Divide the colored ice skin into small pieces and stick them on your face and put them on the mold.

6. Take a piece of Bai Bing peel and knead it into a ball by hand, flatten it, wrap it with mung bean paste, put it into a mold, flatten it and push it out. When it's ready, it will taste better in the refrigerator.

skill

Ice skin is made of glutinous rice flour, which is not easy to digest and is not suitable for children who are too young to eat.