Mung bean cake is a very famous specialty snack. The taste is delicate, soft, sweet and delicious, and there are not a few friends who like to eat mung bean cakes. For example, I like to eat mung bean cakes since I was a child. All the mung bean cakes I bought from snacks were made by my mother at home, and the taste was no worse than that sold outside. Today, I'm going to share with you a method of making mung bean cakes and teach you how to make them at home. Recipes and recipes tell you that it is delicate and soft, and it melts in your mouth.

Mung bean cake is made of mung beans, which is not only nutritious, but also has many practices. It can be boiled into mung bean soup, made into mung bean cake and made into various cakes. Of all the practices, mung bean cake is the most popular. Generally, the mung bean cakes that everyone eats are bought outside. In fact, mung bean cakes can be made at home by themselves, and the method is particularly simple. Even a novice can have a look. Most importantly, the mung bean cake they made in Ai Jia has no additives and tastes healthier. Next, I will share the practice with you. Friends who like to eat mung bean cakes come in and study! Don't cook mung bean soup, make mung bean cake, which is sweet and soft. The method is super simple.

Ingredients: mung bean, milk, sugar, milk powder, butter, bean paste, etc.

working methods

Step 1: Pour a proper amount of peeled mung beans into a bowl and wash them with clear water twice. If there are no peeled mung beans at home, you can soak and peel them yourself. After cleaning, add water and soak for more than 6 hours.

Step 2: Put the soaked mung beans into a rice cooker with water, press the cooking button and cook for half an hour. Half an hour later, pour the cooked mung beans into the cooking machine, add 200ml milk and 50g sugar, and stir for several times. The finer the beating, the better the taste.

Step 3: Pour the beaten mung bean paste into the pot, add about 60 grams of milk powder, stir well, and then add about 80 grams of butter. If there is no butter at home, you can use corn oil instead. Stir on low heat until it melts. Stir-fry until 10 minute, when the water becomes less, continue to stir-fry until it becomes sticky and does not stick to the pan.