Ingredients ?

Mung beans with skin 250g

Sugar 100g

Honey 30g

Butter 60g

Sesame oil 5g

Method of mung bean cake ?

Soak the mung beans with skin for one hour in advance.

Soak the mung beans, and then add the right amount of water, (probably just missed the mung beans a little bit, about a centimeter of water), into the pot, high heat to boil, low heat to cook until the mung beans blossom, a small amount of soup left in the pot can be. Note: Do not leave much soup, because the back to fry the filling, too much water to fry the time will be very long oh!

Put the cooked green beans with the soup into a blender and puree the green beans.

Beat the mung bean puree.

There are still green bean skins in the green bean puree at this time, and then sieve them. To sift, place the mashed green beans with skins on a sieve and use the back of a spoon to press out the fine mashed green beans and sift them into a bowl.

While sifting, keep stirring with the back of the spoon and press down, so that a lot of the fine puree will be pressed out from the back of the sieve.

Tip: You need to scrape the fine puree from the back of the sieve into the bowl in time, so that the sieving process will be quick.

Put the (sifted) mung bean puree, add butter, sugar and honey into a non-stick pan.

Keep the heat low and saute.

Add sesame oil to the mashed mung bean mixture and sauté until the mixture becomes sticky and free of water.

Allow the mashed mung beans to cool, as they will become a bit drier. Divide it into small balls of about 30 grams.

Fill the small rounds into mung bean cake molds, I used small moon cake molds of about 30 grams.

Press out the mung bean cake.

Refrigerate for an hour for better flavor.

Tips

1 mung bean skin is rich in nutrients, remove heat and dampness, this mung bean cake production, the first not to peel the skin will be boiled to maintain the original color and flavor of the mung bean skin, is really natural nutrition.

2 general production of mung bean cake in order to taste more delicate, to get rid of mung bean skin, so in the production of the sieve method, simple and fast! Not because you want to peel mung bean skin and peel the finger pain, that time-consuming and loss of nutrition Oh. In addition, note: sieve more delicate taste, if it is too much trouble not sieve can also be, the taste is not bad oh.

3 mung bean paste just fried good is still a little soft, to be cooled will become more dry some, can be used to press the mung bean cake.

4Note: Don't add too much water when cooking, and it won't take long to fry the bean paste. I probably fried for about 15 minutes. In addition, you do not need to fry too dry, when the bean paste cooled down will naturally dry some more. If you fry it too dry, it will be easy to have cracks when you press the mung bean cake and refrigerate it, and the texture will also be too dry.