0/2 cake molds/kloc-0, 25 cups of mung bean powder/kloc-0, 0.3 cups of powdered sugar (or white sugar), 0/00g of sesame oil/kloc-0, 2 tablespoons of low-gluten flour.

method of work

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.