Traditional Culture Encyclopedia - Traditional stories - Brief introduction and origin of mung bean cake
Brief introduction and origin of mung bean cake
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 bean cake are cooked mung bean flour, steamed sweet potato flour (or wheat flour and pea flour), 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.
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