Is mung bean cake a high calorie food?

Mung bean cake is a high-calorie food.

Mung bean cake is one of the famous cakes of Han nationality. 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. It has the characteristics of regular shape, light yellow color, fine and dense texture and soft and waxy taste. There are two kinds: vegetarian. The flavor is divided into rose, jujube paste, bean paste and no stuffing (called clear water). Its characteristics are small and oily, stuffed, clear imprint, sesame fragrance and delicious. Among them, the mung bean cake produced by crossing toes is the best, and Qingganlong's "Wufujuan Litchi" is called "Litchi in Litchi". The main raw materials are cooked mung bean flour, steamed sweet potato flour (or wheat flour), vegetable oil (sesame oil), cooked lard, soft sugar, sugar rose, black jujube meat, sweet-scented osmanthus sugar and so on. Among them, the bean paste mung bean cake contains a certain proportion of red beans, which can play a diuretic, anti-inflammatory and detoxification role after eating. The raw materials for making mung bean cake are mung bean powder, pea powder, brown sugar, osmanthus and so on.