Ingredients: 150g peeled mung beans; 70g fine sugar; 30g maltose; 25g sesame oil; 45g sunflower oil;

Adequate amount of seasoning red bean filling;

Suzhou-style mung bean cake Method and steps

1Put peeled mung beans into a bowl; add appropriate amount of water and soak overnight; take out the soaked mung beans and put them into a basin;

2 Steam them in a pot until It can be easily crushed by hand; use a spoon to crush it into a puree while it is hot;

3 Put sesame oil in the wok; pour in sunflower oil and mix; break up the mung bean puree and add it; < /p>

4 Stir-fry evenly over low heat; add fine sugar and maltose; continue to stir-fry over low heat;

5 Stir-fry continuously until the mung bean paste forms a ball; let cool Until it is no longer hot, divide the mung bean paste into 10 equal parts and roll them into balls; take a portion of the mung bean paste, put it in plastic wrap and flatten it;

6 Squeeze in an appropriate amount of red bean filling; use the mung bean paste to completely complete the filling Wrap it; roll it into a cylinder slightly smaller than the inner diameter of the mold with your hands, and dip a little fried flour into the surface;

7 Put the mung bean puree into the mold; buckle the mold directly on the chopping board and press firmly After pressing, press out the pattern; gently lift the mold and that's it;