How to make delicious mung bean cake

Mung bean (100g), sesame oil (40g), fine sugar (50g), maltose (20g) and red bean paste (appropriate amount).

Methods/steps

1

1. Soak mung beans one day in advance.

2

2. Remove the mung bean skin (this step requires great patience, and it is really "every grain is hard").

Tip: Because the peeled mung beans are not green, but yellow, the truly pure mung bean cake is not green. If you see that the mung bean cake sold outside is green, be careful ~ ~

3. Steam peeled mung beans in a pot until they can be easily crushed by hand, and press them into mud with a spoon while they are hot.

Tip: Actually, this mung bean cake is not difficult to make. The real difficulty, I think, lies in peeling mung beans, which requires great patience and love ~ think about the satisfied expression on the face of the person who eats, and just bite your teeth and stick to eating.

4. Add sesame oil to the wok.

5. Put the mung bean paste into a small fire and stir well.

Tip: Sesame oil and sugar are easy to fry, so only use a small fire during the whole frying process, and keep stirring to prevent the bottom from burning. The traditional mung bean cake is made of sesame oil, which is very fragrant. If you don't like it, you can change it.

6. Add fine sugar and maltose and continue to stir fry on low heat.

7. Stir constantly to avoid burning the bottom of the pot.

8. Finally, stir-fry the mung bean paste in a non-stick pan and let it cool.

9. Divide the mung bean paste into 9- 10 equal parts and round it, and round the bean paste stuffing wrapped inside.

10. Wrap bean paste in mung bean paste like jiaozi.

1 1. Use a mold to press out the pattern (it doesn't matter if you don't use a mold or play with modeling, anyway, it tastes the same if you eat it yourself).

12. The prepared mung bean cake is sealed in the refrigerator, and the flavor is better after refrigeration.

end