How to make mung bean cake

Material?

300g peeled mung beans

Wheat tooth sugar 60g

Fine sugar130g

Sesame oil or corn oil100g (or butter 80g)

How to make mung bean cake?

Soak mung beans for 8 hours (3 to 4 hours in summer) and change water several times in the middle.

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Put the soaked mung beans into a bowl and add a little water (you can put the mung beans into the drain, turn on the tap to rinse the water, and then immediately pour them into the bowl without adding extra water), steam them in a pressure cooker (about 15 minutes after SAIC), and press them with a spoon until they are easy to crush. If it is not crushed, it needs to be steamed for a while.

Pour the steamed mung beans into the high-speed blender, add some water and beat well, so that the mung bean cake will be very delicate ~

Friends who don't have high-speed blender can also press mud with a shovel ~

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Turn on a small fire, pour oil into the wok, stir the mung bean paste and oil evenly, add fine sugar and maltose and continue to stir over low heat, stirring constantly to prevent sticking to the bottom of the wok.

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Until the green bean paste doesn't stick to the pan, then it can be put on a plate to cool for later use.

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Divide the mung bean paste into 40g parts and knead it, and press the pattern with 50g mold.

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It is also a great honor to give someone a gift box. Is it good-looking and appetizing? It tastes better after refrigeration ~

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