Homemade Simple Mung Bean Cake "Graphic"

When it comes to summer heat relief ingredients, the first thing that comes to mind is mung beans, Chinese medicine says:? Mung beans are sweet, cold in nature, have the effect of clearing heat and detoxification, eliminating summer heat, diuretic, and eliminating acne. According to the "Compendium of Materia Medica" records green beans:? Thick stomach and intestines, for pillows, bright eyes, cure head wind and headache, in addition to vomiting, cure acne poisoning, benefit swelling? Mung bean cake is one of our country's famous traditional characteristics of the pastry, with the shape of a standardized neat, light yellow color, organization of fine moist close, taste fragrant soft non-stick teeth characteristics, often eat a heat detoxification, thirst, diuresis, swelling, eyesight cataracts, skin and skin effect, the practice is very much. The mung bean eating method is also varied, the most common is mung bean soup, can be with rice or silver ear, etc. to make, today I want to introduce a slightly more complex mung bean cake practice, although the production of relatively troublesome, but the harvest is indeed delicious.

A simple mung bean cake

Ingredients mung bean powder, sugar.

Practice ① mung bean powder directly into the bowl and steam for 30 minutes. Don't forget to put a lid on the bowl. ② Then mix in sugar, boiling water, the consistency of their own control. ③ Then put the flat lunch box, and steam for another 15 minutes. ④ Come out to cool and cut into pieces.

Second, cool mint mung bean cake

Ingredients mung bean 120 grams, a little mint, 30 grams of sugar, 1 tablespoon of condensed milk, 5 grams of agar, 150 grams of water.

Practice ① rinse green beans, add water into the pot to cook, cool. ② Pour the cooked green beans and water together into the juicer, add sugar. ③ and add condensed milk, do not like milk flavor can not add. ④Add the washed mint and break it together, strain it through a fine mesh sieve. ⑤Soak agar with a little water and melt it under hot water. ⑥Pour the melted agar solution into the mashed green beans and mix well. (7) Pour the mixed solution into a clean plastic box and put it in the refrigerator for freezing and molding. ⑧ take out with a toothpick along the plastic box gently cut around a circle, inverted, cut small pieces of plate can be served.

Three, bean paste mung bean cake

Material raw mung bean powder 300 grams, red bean paste appropriate amount, 120 ml of honey, 80 ml of sesame oil, 90 ml of cold white water.

Practice ① raw mung bean flour with sesame oil, add honey. ② Add cool white water, mix well, and steam on the pot for 30 to 40 minutes. ③ Depending on the dough's 'humidity continue to add water, knead into a ball can be. ④ Take 50 grams, flatten it, wrap it in red bean paste, and press out the shape with a moon cake mold.

4. Mung Bean Cake with Sesame Oil

Ingredients 12 pieces of No.10 cake molds, 1.25 cups of mung bean flour, 0.3 cups of powdered sugar (or milk sugar), 100 grams of sesame oil, and 2 tbsp of low gluten flour. ② Powdered sugar and sesame oil mix well, add soybean flour in 4 to 5 times and mix well into the cake powder. Let stand for 30 minutes. ③Mix the cake powder twice more, until it forms a ball when pinched and falls apart when rubbed. ④Sprinkle mung bean flour inside the mold, take the cake flour and fill it up, scrape off the excess cake flour with a scraper, and snap it out to form the mung bean cake blank. ⑤ Brush a plate with sesame oil and place the cakes on the plate at intervals, without pushing each other. Boil a small amount of water in the pot, change the heat to medium after the steam, and steam the plate with the cake blanks for 6 or 7 minutes, until the edges are loose and do not stick to your hands. (6) When the steamed mung bean cake is cooled, brush the surface with a thin layer of sesame oil and store in an airtight container. Refrigerate for up to a week.

V. Tea soup mung bean cake

Ingredients 250 grams of mung bean noodles, 10 grams of black tea, 80 grams of sugar, sesame sesame oil 6 milliliters, 80 milliliters of warm water.

Practice ① mung bean noodles into the tray, placed in the steamer for about 30 minutes, and then removed crushed and filtered through a fine sieve. ② The black tea will be steeped, take out the black tea water, into a bowl. ③Pour the sugar into the black tea and add sesame oil after the sugar melts. ④ Pour the prepared tea water into the mung bean noodles and stir well clockwise (only one direction can be turned), then strain the stirred mung bean noodles again. ⑤ Put the processed mung bean noodles into the mold, compact it, take it out and serve.

Six, ice heart mung bean cake

Ingredients hulled mung bean kernel 300 grams, 350 grams of water, 100 grams of cream (fat), 150 grams of sugar.

Method ① dry mung bean kernel 300 grams cleaned. ② cleaned mung bean kernel + 350 grams of water, traditional electric pot outside the pot two meter cups of water, steam until the jump up. ③ After the switch jumped up, mix in sugar 150 grams + cream (fat) 100 grams. ④Puree in a blender or juicer or food processor! (If you like super fine texture, strain the mixture once more through a strainer. ⑤ Stir fry the mixture in a frying pan to dry it out and release it from the mold. ⑥Place in greased molds and press firmly to release the molds. (7) Let stand at room temperature for 20 minutes to dry out the exterior and set the mold. Transfer to the refrigerator to chill or freeze for a while, and you're done!

Seven, two-color mung bean cake

Ingredients mung beans, maltose, sugar, red currant powder, moon cake molds, flower pieces.

Practice ① mung beans washed, add the right amount of water to soak overnight. This can absorb more water. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how it works. The amount of water according to their own cooking machine can play the degree of adjustment, there is no cooking machine is recommended to use the least amount of water like cooking rice cooking beans, so that the cooking of the filling water is not much, you can save a lot of time to fry the filling. ③ Cooked green beans directly pressed into the mud, so as to ensure the least amount of water, easy to fry. ④Heat a non-stick sauté pan, add salad oil, and stir-fry the mashed mung beans over low heat until slightly dry, then add maltose and sugar and continue stir-frying. ⑤ Because the filling is very dry, it won't take long to stir-fry until the mung bean filling doesn't stick to the pan and can be formed into a ball. Take out most of the fried mung beans, leave a small portion and add red bean paste, mix well. ⑥ Prepare 50 grams of moon cake molds and flower pieces, and on a good one. (7) Weigh and divide the fried bean filling according to the amount needed for the mold. Knead into a smooth ball. ⑧ Take a round ball and put it into the mold. ⑨ Turn the mold upside down and press down on a flat countertop. Lift the mold and the finished product can be pressed. ⑩ will do a good job of mung bean cake into the refrigerator sealed refrigerated storage, refrigerated and then eat the taste will be better.

Eight, excellent mung bean cake

Material mung bean kernel 150 grams, 175 grams of water, sugar or on the sugar 40 grams of maltose or water malt or honey cinnamon brew 30 grams of white sesame oil or other vegetable oil in moderation.

Practice ① mung bean kernel washed, add clean water soaked for 2 hours. ② mung bean kernel with soaking water together into the electric pot, the outer pot with 1.5 meters cup of water, steamed. ③When the switch is activated, add sugar and malt or cinnamon while it is still hot. Stir well. ④Puree with a handheld blender or food processor. ⑤ Roll each 25g of mung bean filling into a ball. Grease a small mooncake mold with sesame oil to prevent staining. Put the mung bean filling into the mold and press it with clean hands. ⑥ Press out the filling, add the red bean filling, and roll into balls again.

Nine, rose mung bean cake

Ingredients mung bean kernel 200 grams, 70 grams of powdered sugar, 50 grams of oil (vegetable oil), a groundnut

Practice ① first mung bean kernel wash and soak in water for two hours, filter out the water, put into the electric pot, with 1 to 1.5 cups of water on the outside of the pot, steamed mung bean kernel. Groundnut steamed and pressed into the puree standby. ② steamed mung bean kernel into a sieve, while hot mung bean kernel with a spatula or rice spoon pressure through the sieve, into a fine powder. ③Mix the mung bean powder into the powdered sugar and oil, test the sweetness, and adjust again if it is not sweet enough. ④Take 25g of mung bean powder and press it into a ball with your palm, wrap it with 9g of groundnut puree and press it into a moon cake mold. ⑤ Put the mung bean cake into the refrigerator for a while and serve.

Ten, mung bean cake with coconut milk

Ingredients mung bean, coconut milk, gillette.

Practice ① mung beans soaked in water, the weather is hot and afraid of sprouting, put the refrigerator cold soak. ② Cooked mung beans, not too much soup, preferably not more than mung beans, and then add coconut milk. ③ cooked mung bean soup with coconut milk, add softened giardiniera, heat so that the giardiniera melted, with mung beans, coconut milk mixed well. ④Put it into your favorite container, let it cool down and put it in the refrigerator to chill, and wait for the cool cake to solidify. ⑤ Add according to personal taste when eating. ⑤Add more ingredients according to your personal taste when you eat. The first thing you need to do is to make sure that you have the right ingredients and that you have a good idea of what you are doing.