Homemade mung bean cake without oven difficulty 0

Homemade mung bean cake without oven difficulty 0

Mung bean osmanthus, mung bean cranberry, matcha cranberry. Melt in one bite.

200g peeled mung beans, soaked for more than 4 hours, steamed for 30 minutes, 30g butter and 20g candy, pressed into a paste, about this state, poured into a non-stick pan, parched with low fire, fried into dough, covered with plastic wrap, cooled down, and frozen in the refrigerator, which can be stored for 1-2 weeks.

Take 450g mung bean stuffing, of which 150g mung bean stuffing+10g cranberry block, and divide the rest into two parts, each part is 150g, and the original flavor is 2g matcha powder, cranberries and osmanthus honey. All the materials are prepared and divided into 15g small dumplings.

Original flavor+cranberry, covered with a layer of cooked powder, covered with cooked powder in the middle of the mold, put a piece of matcha bean stuffing and mung bean cranberry, put the bean stuffing into a ball and press-form, and wrap the ball with a layer of cooked powder, covered with cooked powder in the middle of the mold, put a piece of original flavor bean stuffing and matcha cranberry, put the bean stuffing into the ball and press-form, and wrap it with matcha+original flavor.

Refrigerate it for a while, and it will taste better when it is cold.