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How to make the fragrant osmanthus and mung bean cake? Is it tasty?

Ingredients

Peeled mung beans: 250 grams of peeled mung beans: 250 grams of corn oil (or butter): 50 grams of corn oil (or butter): 50 grams of fine sugar: 50 grams of fine sugar Sugar: 50g Honey (or maltose): 20g Honey (or maltose): 30g sugar Osmanthus: 80g Rose paste: 40g Edible dried osmanthus: 1g Edible rose petals: 1g

< p> How to make sweet-scented osmanthus (rose) mung bean cake. Sugar-sweet osmanthus and rose flower jam are easy to buy on Taobao, not to mention the name of the store. Dried osmanthus and dried roses must be edible.

2. Soak the peeled mung beans in clean water for more than six hours. The water should be more than twice the amount of mung beans. The water should be changed 2-3 times in the process;

Rinse the soaked mung beans several times with clean water and drain them. Steam in a pressure cooker for about 20 minutes (or steam in a steamer for about 50 minutes). The steamed mung beans will be in a state where they can be easily turned into puree by gently pinching them with your hands. Use your hands to continuously rub the soaked mung beans (do not use too much force. Mung beans that have been peeled off will break into pieces), which will make it easier to peel the soaked mung beans. Then use clean water to wash away the mung bean skins, and continue rubbing until most of the mung beans are peeled, and then the skins will not be rubbed off. Peel the mung beans one by one by hand (you need to be patient in this process. It took me about an hour to peel all the mung bean skins. If you are not patient, you can buy peeled mung beans and you can save this step);

3 Add a little water to the steamed mung beans and beat them into a fine paste with a wall breaker. The amount of water is enough to stir the mung beans. Too much water will make it difficult to fry them dry.

Nowadays, wall-breaking machines are very powerful, and the mung bean puree produced is very delicate, so there is no need to sift it.

4 Pour corn oil into a non-stick pan, then pour in mung bean puree and stir-fry over medium-low heat until the mung bean puree completely absorbs the corn oil and becomes slightly dry;

5 Add fine sugar , honey, sugar osmanthus (or rose paste), continue to stir-fry over low heat until the mung bean puree can form a ball, stir the mung bean puree with a spatula, and it is ready when it does not stick to the spatula.

(This step is more important. If it is not fried dry enough, the mung bean cake will not be pressed into shape. If it is fried too dry, it will easily crack when pressing the mold.)

6 Turn off the heat and add dried osmanthus. (or rose petals, the rose petals should be torn into small pieces), stir-fry evenly.

After the mung bean cake has cooled, it can be molded.

7 The prepared mung bean cake tastes better after being refrigerated! Eat it as soon as possible, the shelf life is 3-5 days.