Pastry "mung bean cake" can be made simple and delicious at home without learning how to make it.

Mung bean cake is one of the famous traditional cakes. Mung bean cake is divided into north and south according to taste, and the north is Beijing flavor. It is made without any grease. Although the entrance is soft, it has no oily feeling, which is also called "dried bean cake". South China includes Su-style and Yang-style, which need oiling when making, and the taste is soft and delicate.

Mung bean cake is said to come from ancient China. During the Dragon Boat Festival, people not only eat zongzi, but also drink realgar wine, eat mung bean cakes and salted duck eggs, which can avoid diseases brought by the summer solstice.

Mung bean is sweet and cool, non-toxic, and has the effects of clearing away heat and toxic materials, quenching thirst, inducing diuresis to reduce swelling, improving eyesight and beautifying skin. It is a good summer snack. Mung bean cake is one of the famous four-season cakes in Beijing.

manufacturing method

Step 1: Prepare mung bean stuffing, peeled mung beans, water, vegetable oil, fine sugar, cooked flour, meat floss and red bean paste for later use.

Step 2: Soak peeled mung beans in water in advance.

Step 3: Pour the soaked mung beans into the rice cooker, add some water and press the cooking button for 20 minutes.

Step 4: Mash the cooked beans.

Step 5: Next, stir-fry: put the mung bean paste into the pot, add a little oil, stir-fry until it is absorbed, and stir-fry until it is fine.

Step 6: Cool the fried green bean paste and brush it with oil.

Step 7: Roll mung beans into thin skin and wrap them with stuffing.

Step 8: put it into the mold to make a prototype.

Step 9: Reverse buckle.

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