Materials:

10 cake mold 12, mung bean powder 1.25 cup, sugar powder (or soft sugar) 0.3 cup, sesame oil100g, 2 tablespoons of low-gluten flour.

Practice:

1. Mix mung bean powder with low gluten powder and sieve for later use.

2. Sugar powder and sesame oil are fully and evenly mixed, and bean powder is added for 4-5 times and stirred evenly to form cake powder. Let stand for 30 minutes.

3. Stir the cake powder for two more times until it is kneaded into a ball and dispersed when rubbed.

4. Sprinkle mung bean powder in the mold, fill the cake powder, scrape off the excess cake powder with a scraper, and buckle it out to obtain the mung bean cake blank.

5. Brush the plate with sesame oil, and put the cake blanks on the plate at intervals, so as not to touch each other. Boil a small amount of water in the pot, then turn it to medium heat, and steam the plate with cake blanks in the cage for 6 or 7 minutes until the edges diverge and do not stick to your hands.

6. After the steamed mung bean cake is cooled, the surface is thinly brushed with sesame oil and stored in a closed container. It can be stored in cold storage for one week.

Cool mung bean cake

Materials:

Mung bean 100G-200G, crystal sugar 20G-40G, water about 400G, agar 15G.

Practice:

1, after the mung bean is washed, fry the water in an oil-free wok, add water, and stew the rock sugar until soft and rotten.

2. Pour out about half of the mung bean soup and keep it as a drink.

3. Pour the remaining mung bean soup into another bowl and add the chopped agar.

4, soup low mung beans into the cooking machine broken.

5. Boil the mung bean soup with agar in a pot with low fire until the agar disappears, and add the broken mung bean paste and cook for 1 min. Pour into the mold, refrigerate and shape, and take as you eat.

Family version of mung bean cake

Materials:

Peeled mung bean 1cup, sugar 3/4cup, maltose 2tbsp, oil 1tbsp, flour 1/2 cup, and red bean paste.

Practice:

1, soak peeled mung beans overnight and steam;

2. Stir mung beans into powder with a blender;

3. Add maltose while it is hot, then add sugar and oil and mix well;

4. Heat the flour in microwave oven for 1 min, add it into mung beans and knead it into dough;

5. Divide the dough into 32 portions, wrap it with bean paste, and mold the shape with 10 square moon cakes. The moon cake mold should be sprinkled with cooked flour before each use;

6. Brush off the excess flour with a brush. Preheat the oven for 350oF and bake for 10 minutes (the last step can be omitted, so I bake it again for food safety and hygiene reasons. Eat after cooling).