Handmade green bean cake how to do delicious, handmade green bean cake home practices

1.

Skinless green beans soak until a few hours and visibly large.

2.

Rinse well.

3.

Pour the mung beans into a rice cooker and add about twice as much water. Cook until the green beans are crispy. Soaked green beans cook quickly cooked, about 15 to 20 minutes. Watch out for overflowing pots.

4.

Sieve, filter out the dregs used to make mung bean cakes, mung bean soup for chilled green bean paste.

5.

Green bean soup while hot add the right amount of sugar, sweetened according to personal taste to add. Stir well. Let cool and refrigerate.

6.

Sitting pot on the fire, medium-low heat fried green bean paste. If you're looking for a delicate texture, you can use a food processor to blend it before frying it. Add 30 grams of granulated sugar and stir-fry.

7.

Add the corn oil in batches.

8.

Stir-fry until there is resistance and the mung bean paste is sticky, so it can be formed into a ball without losing water.

9.

Pour the pot into the glutinous rice flour, medium-low heat stir fry for a few minutes, slightly browned can be. If you don't have glutinous rice flour, you can skip this step and use cooking oil instead.

10.

Divided into 35 grams each, the size of which you can control.

11.

Take 50 grams of mooncake molds, pour cooked glutinous rice flour to prevent sticking, and then shake off the glutinous rice flour, just to keep the molds dry to prevent sticking. Can not use too much oh. You can also hand touch cooking oil rolling green bean paste dough, can also achieve anti-stick effect.

12.

Put in the mung bean paste.

13.

Squeeze and remove the film. The finished mung bean cakes are consumed as soon as possible, the surface will lose moisture and crust when exposed to air for a long time, but it does not affect the consumption.

This summer must try handmade green bean cake and chilled green bean paste. Refresh yourself.