Mung bean and horseshoe cake is a traditional snack in some areas of Guangdong and Fujian, but also a dessert for summer, mainly made of mung bean and horseshoe powder as the main raw material, the cake was translucent, crystal clear appearance, sweet Q chewy, very tasty.

Horseshoe powder has the effect of detoxification and diuresis, which can promote the metabolism of the body's three major substances of protein, fat and sugar, and regulate the acid-base balance; mung bean also has the effect of heat detoxification and fire diuresis, so horseshoe powder and mung bean is a better match for the most suitable for the consumption of the summer, with the effect of the clear tonic.

How to make green bean and horseshoe lasagna? Simply summarized, is in the process of making mung bean and horseshoe cake added an extra layer of coconut milk, condensed milk and horseshoe powder mixed together with white pulp, made of mung bean and horseshoe lasagna, the following I will share the method with you.

Preparation:

150 grams of mung beans, 300 grams of water chestnut flour, 200 grams of sugar, 50 grams of condensed milk, 5 grams of green tea powder, 450 milliliters of coconut milk.

Making process:

Step 1: Cook the green beans. Prepared green beans cleaned, drained and poured into the pot, then add the right amount of water, high heat boil and then turn to medium-low heat to cook for 30 minutes, cooked through the leakage net fishing out drained water, plate spare.

Step 2: Make raw milk. Pour half of the water chestnut flour (150g) into a bowl, add 5g of the prepared matcha tea powder and mix well, then add 450ml of water and mix well, then strain through a colander to get the raw milk.

Step 3: Cook the pulp. Pour 300 ml of water and 200 grams of sugar into a pot and boil until dissolved. Turn off the heat and immediately add a little of the raw syrup from the previous step to the boiled sugar water and stir until it thickens and becomes cooked syrup.

Step 4: Mix the raw and cooked syrup. Then pour the cooked syrup into the raw syrup mixed in the second step, and quickly stir well to turn it into raw and cooked syrup.

Step 5: Mix the mung beans in the raw and cooked pulp. Finally, pour the cooked and drained green beans into the raw and cooked pulp, and stir well again.

Step 6: Mix the white pulp. Pour the remaining 150 grams of matzo meal into a bowl, add 200 milliliters of water, 450 grams of coconut milk and 50 grams of condensed milk, mix well and strain through a colander so that the white syrup used for compartmentalization is complete.

Step 7: Steam the horseshoe cake. Steamer with water, water boiled into a flat bottom plate, add a layer of raw and cooked pulp in the plate, cover and steam for three minutes, then add a layer of white pulp, and then steam for three minutes, and so on, mung bean and horseshoe lasagna is ready, thoroughly cooled and then cut into pieces to eat can be.

Making a small summary:

The whole process is to cook mung beans - the production of raw pulp - cooked pulp - raw and cooked pulp mix - mixing white pulp - raw and cooked pulp steamed for three minutes, and then add the white pulp steamed for three minutes. In accordance with this step and proportion to do, simple and clear, make the horseshoe cake crystal clear, taste Q elastic, you can also do at home, usually hot gas fire, summer cool relief is very suitable for eating, like to try it.