How to make delicious home-made mung bean cakes by hand

Home-cooked practice of mung bean cake

material

10/2 cake mold,10.25 cup of mung bean powder, 0.3 cup of powdered sugar (or soft sugar), 100g of sesame oil, and 2 tablespoons of low-gluten flour.

working methods

1. Mix mung bean powder and low gluten powder and sieve for later use.

2. Mix sugar powder and sesame oil fully and evenly, add bean powder for 4-5 times, and stir evenly to form cake powder. Let stand for 30 minutes.

3. Stir the cake powder twice again until it is kneaded into a ball and scattered when rubbed.

4. Sprinkle mung bean powder in the mold, fill it with cake powder, scrape off the excess cake powder with a scraper, and buckle it out to obtain mung bean cake blank.

5. Brush the sesame oil on the plate, and put the cake blanks on the plate at a distance. Don't touch each other. Boil a small amount of water in the pot, then turn to medium heat, put the plate with cake blanks in a cage and steam for 6-7 minutes until the edges are bifurcated and not sticky.

6. After the steamed mung bean cake is cooled, brush a thin layer of sesame oil on the surface and put it in a closed container for preservation. It can be refrigerated for a week.