Yes

Ingredients ?

Skimmed mung beans 200g

Powdered icing sugar 85g

Condensed milk 15g

Butter 60g

Mung bean cake with condensed milk tastes really good.

Skimmed mung beans soaked in pure water for more than 5 hours, summer need to change the water halfway, or placed in the freezer, soaked overnight fully swollen

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The soaked mung beans high-pressure steaming, high-pressure cooker steam after a low-fire steaming for 30 minutes, out of the pot basically a pressure on the crushed into a powder

The steaming mung beans crushed through a sieve, this step can also be used in the cooking machine crushed. can be crushed with a cooking machine, can also be crushed directly with a spatula, after the pressure cooker steamed is also very good crushed into powder.

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Put the butter, then pour in the mung bean puree, add sugar, and finally add condensed milk (depending on personal preference, adding condensed milk will be very good)

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130 degrees slowly stirring on a low flame until the dryness in the picture above, you can turn off the flame.

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Wait until warm and cool, knead into about 35-50g size of dough and put into the mold to press shape.

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Tips

If you want to do xylitol version of mung bean cake, you can use xylitol to replace the amount of sugar and honey, the sweetness is moderate, diabetic can enjoy; sieve can make the mung bean cake become delicate, such as not sieve with a cooking machine mill; condensed milk can be added or not, depending on personal preferences, I like to add a little bit, the texture will be more rich.