Is mung bean cake steamed? Difference between North and South Mung Bean Cakes

Mung bean cake tastes cool and helps digestion. Every Dragon Boat Festival or Mid-Autumn Festival, people like to buy a few boxes for family reunion. So, is the mung bean cake steamed? What's the difference between north and south mung bean cakes?

Is mung bean cake steamed?

This is steamed.

Mung bean cake is one of the traditional cakes and a summer snack. According to legend, in order to seek safety and health, China's ancient ancestors ate zongzi, realgar wine, mung bean cakes and salted duck eggs during the Dragon Boat Festival.

According to taste, it can be divided into north and south, and the north is Beijing flavor. It is made without any grease. Although the entrance is soft, there is no greasy feeling. South China includes Su-style and Yang-style, which need oiling when making, and the taste is soft and delicate.

The main raw materials of mung beans are cooked mung bean powder, steamed sweet potato powder (or wheat flour and pea powder), vegetable oil (sesame oil), cooked lard, soft sugar, sugar rose, black jujube meat and sweet-scented osmanthus sugar. It is sweet and cold in nature, non-toxic, and has the effects of clearing away heat and toxic materials, quenching thirst, inducing diuresis to reduce swelling, improving eyesight and removing nebula. It has the characteristics of regular shape, light yellow color, fine and dense texture and soft and waxy taste.

North-South Difference of Mung Bean Cake

Mung bean cake in southern China

Small in size, light in taste and instant in mouth, represented by mung bean cakes in Guilin and Liuzhou.

Mung bean cake in Central China and North China

There is more oil and sugar, and some places have stuffing, which is bigger than that in South China.

It tastes sweet and delicious, represented by the middle and lower reaches of the Yangtze River and Beijing.

Northeast mung bean cake

It's the same size as the northeast people, and it's bigger.

Mung beans are rich in flavor, soft and delicious, slightly sweet, basically free of oil, and dry if eaten more.

You can also eat it with water and milk to enjoy different flavors.

Nowadays, mung bean cakes have unconsciously reached the understanding of "oil", "polysaccharide" and "stuffing" in the taste and taste of mung bean cakes.

How to make transparent mung bean cake

Steamed with horseshoe powder.

300g of mung bean powder, 25g of sugar, 20g of honey120g, 20g of osmanthus fragrans, 30g of olive oil and 3g of sesame oil.

The practice of mung bean cake:

1, mung bean noodles into the bowl (I bought mung bean noodles in the supermarket);

2. Steam for 25 minutes;

3. Crushing the cooled mung bean flour (the cooled mung bean flour is relatively solid and needs to be processed);

4. Sieve the cooked mung bean powder;

5. Put the remaining mung bean powder particles into a fresh-keeping bag and crush them with a rolling pin;

6. Put all mung bean flour into a container;

7. Add sugar, honey and other raw materials and mix well;

8. Put the mixed mung bean flour into the moon cake mold (any container can be used without the mold);

9. I cover the mold with a box with a lock and compact it hard (buckle it down when making moon cakes and press it from top to bottom, and the mung bean powder is loose when making mung bean cakes, so it needs reverse compaction);

10, remove the lock of the box, the mung bean cake has been compacted in the mold;

1 1. Fix the mold on the board;

12, gently push the handle and buckle the mung bean cake.

How to store the unfinished mung bean cake?

Seal the mung bean cake with plastic wrap, and then store it in a low temperature and dry environment. If you eat it for a short time, you can put it in the refrigerator for refrigeration. However, cold storage may soak the mung bean cake in water and affect the taste, so it cannot be refrigerated for a long time.