Mung bean 250g glucose powder 40g

White sugar 10g corn oil 25g

Steps of non-peeling mung bean cake

1.? Because it was a temporary idea, I didn't soak the beans. After washing, I pressed them in an electric pressure cooker for 40 minutes, and the water was dry. Then pour it into a cooking machine and add some water to make it into a paste. I forgot to take pictures before this step.

2.? Hot pot, pour the prepared oil, then pour the bean paste and sugar, stir-fry until the water is dry, and let it cool.

3.? When the bean paste becomes such a piece, start the operation with the mold.

4.? This is the finished product ~ not bad, right

5.? The refrigerator is even more delicious after ice.

Tips

The nutritional value of mung beans is in the skin. If you eat them yourself, you are not afraid of the difference in sales. Personally, I think you should not peel them. The amount of oil and sugar can be doubled, so the taste is better, but I sacrificed some taste for my figure ~ it is better to soak mung beans in advance, so I just pressed them in the pressure cooker because I had no time. If the cooked beans bring water, you don't need to add it. Adding water when beating is only for better beating, but you must pay attention to the amount, because you will have to fry the water later. If it is too wet, it will only make you suffer. As for demoulding, I tried painting with oil, beating with powder and dipping with water. Later, I found that the mung bean cake die can completely soak the die to get rid of excess water, which will not get white hand powder or greasy, and it is quite refreshing and not sticky.