When it comes to summer desserts, the first one that comes to mind is mung bean and horseshoe cake. This is a Cantonese snack, the cake is translucent, crystal clear, soft and sweet. At the same time hoof and green beans have heat detoxification, fire diuretic effect, can be said to be the first summer dessert, while the practice is easy to learn, but how to make a delicious and chewy green beans and horseshoe cake? Will be through the following steps, hand in hand to teach you how to make homemade mung bean horseshoe cake.

Method 1:

Materials:

Mung beans, 125 grams of horseshoe flour, 325 grams of water, 188 grams of sugar, oil

Practice:

1, mung beans one night ahead of time to soak on.

2, horseshoe flour 125 grams plus 325 grams of water to mix.

3, the pot of 325 grams of water and 188 grams of tablets of sugar to cook until the sugar dissolves, add half of the powdered paste quickly mix, cook into a paste off the heat.

4. Pour it into the other half of the batter and mix well, add the drained green beans and mix well.

5. Pour into an oiled bowl and steam for about twenty minutes, then cut when cool.

Method 2:

Materials:

Horseshoe Powder 500g

Peeled Green Beans (not peeled is fine) about 200g

Brown Sugar or Sugar 600g

Water 2kg

Methods:

1. 2. Mix 1kg of water and water chestnut flour into a paste (no grain)

3. Boil 1kg of water and brown sugar (or sugar, I prefer brown sugar, better nutrition than white sugar) into sugar water

4. Slowly pour the water chestnut flour paste and mung beans into the brown sugar water while stirring constantly to make the mixture homogeneous

5. Mixed pulp poured into the steam plate, into the pot of fierce heat steaming 15 to 20 minutes. (Or use the microwave to steam can also be)

6. Remove the steaming plate, cool lumps, and finally cut pieces, crystal clear sweet and refreshing mung bean horseshoe cake on the finish!