In spring, dietotherapy is a must-have snack. How to make mung bean cake is the best?

Mung bean cake is one of the traditional cakes and belongs to summer food. Very suitable for seasonal consumption. It has the characteristics of fine and moist tissue, soft taste and non-stick teeth. It is also a delicious snack. Homemade mung bean cake is actually very simple. I wrote the steps in detail, bought all the materials and followed them. 100% success! First, you need to prepare materials. Ingredients: peeled mung beans 600g 150g fine sugar; 200 grams of vegetable oil; Dried cranberries150g. Accessories: appropriate amount of water. Wash mung beans and soak them for one night. You can't soak for a long time, or you will grow buds (there will be buds at noon). One night passed, and you can peel it the next morning. Rub, rub, rub, rub, rub with your hands, and the skin of mung beans will be removed.

Grind steamed mung beans into bean paste with a spoon on the filter screen (this is also time-consuming and laborious, and the bean paste is relatively dry, but you don't need to fry it after it is done). Chop the dried cranberries for later use, and press the soaked mung beans in a pressure cooker for about 25 minutes, or steam the mung beans for an hour, and mash the stuffy mung beans into mud, which is convenient to take with a machine or a rolling pin. Stir-fry the mung bean paste until it feels slightly, add the soft candy and maltose, and stir-fry until it can be held together. After frying, you can take some mung bean balls and fruit and vegetable powder/matcha/cocoa powder to taste. I use black bean sesame powder (200g+5g black sesame powder), which has some nutty flavor.

Remember a few key points: small fire, small oil drain many times. Stir-fry and add oil, so that the oil and mung bean paste can fully contact. Stir-fry dried mung bean paste and add fine sugar. If you like sweet, add more sugar. Stir fry and put it as evenly as possible.

Mung bean cake can be divided into south and north according to taste. The north is Beijing style. It is made without any grease. Although the entrance is soft, it has no oily feeling, which is also called "dried bean cake". The south includes Su-style and Yang-style, which need oiling when making, and the taste is soft and delicate. The stuffing can be put in or not.