Peeled mung beans (dry) 300g (600g after steaming).

Fine sugar (I think the sweetness is just right)150g

Cream120g

Milk100g

How to make mung bean cake ~ light cream version?

Soak mung beans in water for about 8 hours. Wash and drain the water, put it in a container and steam it in water. I steam it in Datong electric cooker until it is crushed with a spoon.

Put all the ingredients in the recipe into high-speed blender (after the mung bean is steamed, it weighs 600g), turn on the sauce button and mash it into mung bean paste. If there is no machine, roll it by hand.

Pour it into a non-stick pan and stir-fry over low heat until it doesn't stick to your hands.

Then weigh the mung bean paste according to the size of the grinding tool, knead it round, and press it out with a mold.

I made all kinds of sizes, and I ate them myself anyway. It is said that they are better after being refrigerated in the refrigerator. I think they are delicious without refrigeration.

If you have any questions about my prescription, please add Weibo WeChat or QQ group for consultation, which is also convenient for us to exchange and learn from each other. Please write down your nickname of the kitchen when you join the verification code, which is convenient for you to take a seat accordingly. Group number: 255252486 WeChat: 1 192973676

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Tips

1: Mung beans must be steamed, not cooked.

2. I don't like the sweetness, but I don't recommend reducing it too much. I think it's just right.

3: Be sure to fry until it doesn't stick to your hands, so that demoulding is easy and the mold doesn't need to be oiled or anything.

4. Cold constitution, weak constitution, people who are taking medicine can't eat mung bean cake, so be careful.

5: Mung bean cake should be eaten as soon as possible, and it can be refrigerated for 5 days, but the shelf life will be shortened if the sugar is reduced too much ~