I have always liked beans. I like beans no matter what kind of beans they are. I always get some beans to eat. Suddenly I discovered a small recipe for mung bean cake, which can also be replaced with other beans such as red beans and black beans. Children and the elderly at home also like it. Just tinker with it while you have free time. You can rest assured that the things you make yourself will not contain any other additives. Come and make these delicious and beautiful pastries together.

1. Ingredients

Half a catty of peeled mung beans, 40 grams of butter, 40 grams of corn oil, 70 grams of white sugar, and 50 grams of maltose.

2. Super quick method

1. It saves a lot of trouble to buy peeled mung beans directly. If you want to consume the mung beans at home, you need to peel them.

2. Soak the washed mung beans in cold water overnight. The mung beans will become much softer the next day and the shell can be easily pinched off with your hands. The shell of the mung bean can be removed by scrubbing it while rinsing. It doesn't matter if there is a small amount of mung bean skin that cannot be removed. Peeled mung beans also need to be soaked in advance. You can just soak them in warm water for a few hours. Changing the water several times can remove the fishy smell of the beans themselves. If you are sensitive to the beany smell, you can also blanch the soaked mung beans for a few minutes.

3. After the above processing, the mung beans have become much softer, but they are still not ready enough to be pureed, so we still need to put the drained mung beans on the steamer and steam them again. The pressure cooker may be faster, but it needs to be set up, that is, steamed over water. Do not soak in water like mung bean soup, so that the cooked mung beans will not have too much moisture.

4. The mung beans should be crushed while they are hot. As for how much they should be crushed, it depends on the taste you like. If you like a grainy texture, don't crush it too finely. If you like it delicate, you can use a wall-breaking machine to beat it. The beaten mung bean salsa is difficult to form into a ball and needs to be fried again.

5. Melt butter in a non-stick pan over low heat, pour in the mung bean puree and stir-fry continuously. Add corn oil, sugar and maltose slowly to allow the mung beans to blend continuously. Originally, there is not much moisture, so it doesn’t need to be fried for a long time, just stir-fry a few times.

6. Divide the fried mung bean paste into small dumplings of about the same size. According to the size of the mold, the average mooncake mold is 50 grams, but the mung bean cake should be thinner. 30 grams is almost a big one. . Use the prepared mold to press it into shape. In order to prevent it from sticking to the mold, you can sprinkle some cooked flour. You can also add some pigments, matcha powder and other colored materials to the fried mung bean puree to create different colors, and the pressed mung bean cake will be more beautiful.

3. Tips

1. If there is no maltose, you can leave it out; the amount of corn oil can also be replaced by butter, the milk flavor will be richer, but you must not use peanut oil , rapeseed oil and other flavored cooking oils.

2. Mung beans have the effects of clearing heat and detoxifying, diuresis and swelling, improving eyesight and quenching thirst, etc., and are very suitable for consumption in summer. Of course, dry winter is also a good choice, and soy products can also add some protein.

3. Place the prepared mung bean cake packaging in the refrigerator. It can be stored for several days without falling apart or cracking.