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How to make mung bean cake with peeled mung beans
Yes, skin is nutritious.

One: Peel mung beans: 1. Soak mung beans (about 200g) overnight. After the bean skin is cracked, rub off the mung bean skin by hand, add a little water to cook and sieve.

2。 Add sugar (about 90g in three spoonfuls), salad oil (about 70ml) and glutinous rice balls powder (about 30g) in turn. Stir-fry slowly in medium heat and then low heat, and keep turning the wooden shovel until the bean paste does not stick to the pan and looks shiny.

Second, the practice of peeling mung beans: mung beans can also be soaked for half a day. If you add some water, it won't be an inch high. I cook in a high-pressure rice cooker for 20 minutes. After boiling, skim off the floating skin, filter out the soup, and then sieve it to get the bean paste. The following steps are the same as above.

The peeled mung bean paste is bright, light yellow, white, shiny and delicate. The peeled green bean paste is dark yellow and brown because it is dyed with mung bean color, but it may be cleaner and healthier.