Mung Bean Cake

Preparation materials: ? Peeled mung beans 500g, butter 100g (you can use sesame oil or corn oil), sugar 100g, cranberries 60g, honey 3 tablespoons (want to low calorie on the reduction of the amount of butter, sugar, the taste will not be too bad)

Steps to make:

1, peeled mung beans soaked overnight, I was soaked in the evening, get up and do it the next morning;

2, after soaked The peeled green beans to remove the water, on the pot steamed, to steam until the green beans are fully cooked, can be easily crushed can (not recommended to use a rice cooker or cooking machine with water to cook and break, the back of the frying time is very laborious, because I am so operated, frying a dozen minutes, steamed way less moisture, the back of the simple a lot of);

3, after steaming the mung beans with a spoon to crushed, there is a relatively large strainer If you can sieve it, so that the green bean paste will be very fine, the taste will be better;

4, a clean pan into the butter, to be completely melted butter after adding mung bean paste, stir-fry until the mung bean paste to the butter is completely absorbed;

5, add sugar, honey, continue to stir-fry, to be able to hold the mung bean paste, the degree of non-sticky hands can be added to the chopped cranberries, and continue to mix well on the can;

6, waiting for the green bean paste is not hot, you can divide the green bean paste into 50g a dollop, rubbing well into the grinder to print out the flower can be ~

(the whole process should be small fire, the best use of non-stick pan)