The practice of mung bean cake, first prepare materials: mung bean: appropriate amount, olive oil: appropriate amount, powdered sugar: appropriate amount.
1. Mung beans are soaked in clear water for 6 hours. Don't scald them with boiling water, or you will lose the original taste of mung beans.
2, soaked mung beans, gently rubbed by hand, mung bean shells are easy to fall off, gently washed away with water.
3. Put the hulled mung beans into a steamer, cook for about 30 minutes and take them out.
4. Steamed mung beans are squashed with a shovel, then sieved and repeated for three or four times to make the mung bean paste more delicate and soft.
5. First heat the pot and add a little olive oil.
6. Then put the screened mung bean paste and powdered sugar into the pot, stir-fry over low heat until the powdered sugar is completely dissolved, and then pour it out.
7. Brush the mold with olive oil first.
8. Knead the mung bean paste into small balls and put them into the mold to squeeze them hard. Scrape off the excess mung bean paste with a scraper.
9. Hold one side of the mold and knock it on the table. When the cake fell, a mung bean cake was born.