Method 1 of steaming mung bean cake
material
200 grams of mung bean powder, 60 grams of fine sugar, 40 grams of glutinous rice flour, mint water 120 ml.
working methods
1. Soak mint in hot water in advance and take mint water.
2. Mix mung bean powder, fine sugar and glutinous rice flour.
3. Slowly pour in mint water.
4. Stir well with chopsticks.
5, put it in the pot and cover it with plastic wrap, and steam for about half an hour.
6. steam it and cool it a little.
7. Take a small ball and put it in the mold.
8. Uncover the film after pressing.
Method 2 of steaming mung bean cake
The menu introduction is exquisite in shape, dark green in color, with brown or red stuffing in the middle, sweet in mouth, crispy and delicious, and deeply loved by people. Materials: mung bean powder1500g, glutinous rice flour 250g,
Seasoning: 2000g of sugar, 0/00g of mung bean paste/kloc-and 0/00g of peanut oil/kloc-. Method 1. Rub mung bean powder, glutinous rice flour, sugar and vegetable oil evenly, and then sieve with a near-eye sieve to become cake base powder.
2. Use a wooden printing plate, first spread a layer of base powder on the bottom, clip in red bean paste or jujube paste, then spread a layer of cake powder on it, flatten it, steam it in a cage, and pour it out.
Method 3 of steaming mung bean cake
Ingredients: raw mung bean powder 300g, sugar 200g, sesame oil 100g, glutinous rice flour 20g, low flour 50g, water 40g (added as required), red bean paste 1. Mix sugar, oil and water thoroughly.
2. Add mung bean flour, glutinous rice flour and low flour.
3. Stir the mung bean powder evenly until it can be kneaded into a ball.
4. Steam in water.
Turn it over with chopsticks when steaming, so that the mung bean noodles below are easy to cook.
6. I used a 50-gram moon cake mold, so I took 30 grams of mung bean noodles.
7. Put 20 grams of red bean paste.
8. Close the mouth and put it into the moon cake mold.
9. A beautiful mung bean cake is ready with a click.