Summer is here, let’s have a piece of refreshing and delicious mung bean cake, which is delicate in the mouth and has a natural fragrance. Mung bean cake is relatively simple to make. I will share the method below.

Use mold: 35g mung bean cake mold

Ingredients:

Peeled mung beans: 150g, water: 300g, butter: 50g, fine Sugar: 35g, maltose: 35g, dried cranberries (chopped): 20g, edible oil (mold anti-stick): appropriate amount.

Production steps:

1. Wash the peeled mung beans, soak them for 2 hours, and drain them.

2. Put peeled mung beans + water into the electric pressure cooker, run a program with the "beans/tendons" function, and press into puree while hot.

3. Preheat the pan over low heat, add peeled mung beans + butter, and fry until they start to clump together.

4. Add fine sugar + maltose and fry again until it is about to form a ball, but it is a little sticky to the spatula.

5. Add dried cranberries and continue to stir-fry until they form a ball and the finished product does not stick to the spatula and the bottom of the pot.

6. Cover with plastic wrap and refrigerate for half an hour until completely cooled.

7. Take 35g of mung bean paste, knead it a few times, roll it into an oval shape, brush a layer of cooking oil into the mold, and then press it into shape.

8. After being refrigerated for a few hours, the taste will be cooler and more delicious.

0 failure tips: Check here for useful information!

1. Peeling mung beans avoids filtering and peeling them yourself, which saves time and is more convenient.

2. If you like cocoa or other flavors of mung bean cake, you can add 5g of cocoa powder, then knead it into the mung bean cake and let it color.

Let’s share the delicious “Cranberry Mung Bean Cake”. Friends who like it may wish to make it. It is simple to make, delicious and refreshing, especially suitable for summer!

When summer comes, all pastries are "eclipsed". Only one pastry becomes more and more popular, and that is mung bean cake, because in summer, a refreshing and delicious mung bean cake is particularly good, with a delicate and soft texture in the mouth. , delicious and not greasy, suitable for the elderly and children. However, if you want to eat mung bean cake that is safe and free of additives, you should make it at home.

In fact, the method of making mung bean cake is very simple. After reading it once, many people will know how to make mung bean cake at home. Another feature is that you can add sugar according to your own taste, and the final product will look delicious. You can DIY it. You can make it at home, which is delicate and soft, delicious and not greasy. It tastes much better than the bought ones and is very affordable. Today I will share with you the specific method of making mung bean cake.

Ingredients: 200 grams of mung beans, appropriate amount of milk, 60 grams of white sugar, 60 grams of milk powder, 20 grams of corn oil, appropriate amount of red bean paste.

1. Prepare an appropriate amount of mung beans and soak them overnight. The weather is relatively hot now, so be sure to put them in the refrigerator. Soak the mung beans fully, then rub the mung bean skins with your hands to remove all the mung bean skins.

2. After rubbing the mung bean skin, put it into a pot and add a level of water and simmer for about half an hour until it becomes soft when pinched.

3. Put the mung beans into the food processor, add an appropriate amount of milk, as long as the machine can work normally, then add sugar, and beat into mung bean puree until it is relatively fine and has particles.

4. Put an appropriate amount of corn oil in a non-stick pan, pour in mung bean puree, then add milk powder, and stir-fry over low heat. Be sure to stir during the frying process. mix.

5. Fry until the spatula is non-stick and the pan is non-stick, then put it on the chopping board and knead it a little, divide it into small portions of equal size, flatten it and wrap it with the bean paste filling, and put it in Just snap the model out of the mold.

1. Try to buy peeled mung beans. Rubbing the mung bean skins can be said to be a "big project" and very time-consuming.

2. Put the mung beans into the food processor and add an undetermined amount of milk as long as the machine can work normally. If you can, add a little less.

3. During the process of frying mung bean paste, you must stir constantly, otherwise the mung bean paste will easily splash out.

Have you seen the process of making mung bean cake and you think it is very simple? The mung bean cake made in this way is full of milky flavor and has a particularly delicate and soft texture. It is also not greasy after eating too much. It is made at home and is safe and hygienic. , the sweetness can also be added according to your own taste. Friends who like it can make it at home. After all, summer is here, so you can eat some mung bean cakes.

Hello! I am a bamboo mom who loves to cook, and I am happy to answer your questions.

In the hot summer, mung bean cake is undoubtedly the most ideal way to relieve the heat. After eating what you made yourself, you realize that the taste and texture are completely different from those bought from outside.

It’s really emotional! What are the mung bean cakes outside made of? I will never dare to eat takeout mung bean cake again.

Ingredients: 500 grams of peeled mung beans, appropriate amount of corn oil, appropriate amount of candy condensed milk, appropriate amount of milk powder

Method:

1. Wash and soak the peeled mung beans. At night

2. Put the soaked peeled mung beans into the electric pressure cooker and add water just one centimeter beyond the mung beans. Press the beans button to cook the mung beans. The cooked mung beans are very soft and glutinous. Just use a wooden spoon to crush them repeatedly to form a mung bean paste

3. Pour an appropriate amount of corn oil into the pot, add the mung bean paste, add condensed milk, and stir-fry over low heat Press it with your fingers until it doesn’t stick

4. Let the fried mung bean paste cool, divide it into small balls of 40 grams each, and cook them in order

5. Use 50 grams Just press the small mung bean paste balls into the gram mooncake mold one by one

Let’s see if it’s easy to make your own additive-free mung bean cake? Let’s do it quickly!

Tips: Mung beans must be soaked in advance, so that the cooked mung beans will be very soft and glutinous. There is no need to grind them with a food processor, otherwise it will take a long time to fry the mung bean paste.

Mung bean cake is a snack that is very suitable for summer. Today I will share with you how to make mung bean cake. Let’s take a look.

Prepare 200 grams of peeled mung beans, 60 grams of butter, 50 grams of white sugar, and 25 grams of maltose.

Step 1: Clean the mung beans, put them in a rice cooker, add 420g of water and cook until soft.

Step 2: Stir the cooked mung beans into mung bean paste, and fry the mung bean paste over low heat.

Step 3: Add 20g butter and continue to stir-fry until the butter is absorbed by the mung bean paste.

Step 4: Pour in 50g white sugar and 25g maltose and continue stir-frying until it can form a ball.

Step 5: After the mung bean paste has cooled, divide it into 30g pieces, roll it into balls and put it into the mold, then press down to release it.

Hello, I am Hello Guo. I am happy to answer your questions.

The Dragon Boat Festival is coming soon. Mung bean cake is a well-known traditional pastry. In the past, I would make some by myself and give them to relatives and friends. I am honored to share my making method with you. O(∩_∩) O

The ingredients are as follows? Mung beans, butter, condensed milk, white sugar

1. First, soak the mung beans one night in advance, so that they are easier to shell (you can put them in the refrigerator when the temperature is high) inside)

2. Steam the shelled mung beans in water (about half an hour)

3. After steaming, they can be put into a fresh-keeping bag and crushed into Powdered

4. Heat a non-stick pan, add butter, melt the butter and pour in the mung bean flour, then add an appropriate amount of white sugar and condensed milk and stir-fry evenly

5. Finally, grind with a grinder Press out the shape you like, then put it in the refrigerator for more than 2 hours. It tastes great