Practice of local traditional mung bean cake in Huangshan

Mung beans100g

Sesame oil 40g

50 grams of fine sugar

Maltose 20 g

Appropriate amount of bean paste stuffing

The practice of mung bean cake

Soak mung beans one day in advance.

Remove the mung bean skin (this step requires great patience, and it is really "every grain is hard")

Steam peeled mung beans in a pot until they can be easily crushed by hand, and press them into mud with a spoon while they are hot.

Put sesame oil in the wok.

Add mung bean paste and stir-fry evenly over low heat.

Add fine sugar and maltose and stir-fry over low heat.

Stir constantly to avoid burning the bottom of the pot.

Finally, stir-fry the mung bean paste in a non-stick pan and let it cool.

Divide the mung bean paste into 9- 10 equal parts, and knead the wrapped bean paste stuffing into a circle for later use.

Wrap red bean paste in green bean paste like jiaozi.

Press out the pattern with a mold (it doesn't matter if you don't play with the mold or shape, anyway, it tastes the same if you eat it yourself)

The prepared mung bean cake is sealed in the refrigerator, and the flavor is better after refrigeration.