Because of too much water when making mung bean cake, the water content of the mung beans, the degree of fineness and the amount of oil these will lead to cracking and water after refrigeration.

Practice:

Materials

Main ingredient: 310 grams of mung beans, 95 grams of corn oil, 3 grams of green tea powder, water

Accessories: 87 grams of sugar, 62 grams of maltose

1, mung beans, soaked with water and soaked for 8 hours and then rinsed and set aside.

2, mung beans drained, placed in a steamer basket spread, high heat steaming until the mung beans blossom and easy to pinch the state, steamed until cooked.

3, steamed green beans into the blender, a small amount of time to add the right amount of water together with the blender.

4, the pan into the mung bean puree, add corn oil and granulated sugar in turn, open a small fire to start stirring.

5, oil and sugar is absorbed by the mung bean puree, add maltose and continue to stir fry, until the mung bean puree can be held together.

6, the mung bean dough into two parts, one of them while hot sieve into the matcha tea powder mix, adjusted to matcha flavor.

7, the two flavors of mung bean dough were divided into 40g each.

8, with the moon cake mold can be pressed out of the shape.

9, the finished product.