Dry mung bean cake is easy to shape, and most of the wet steamed ones can't make any flower patterns. Be sure to heat it in the microwave when you eat it. It's delicious, too!
I revised this prescription according to others. The original formula contained 120g pure honey, but there was only 20g left in our house, so we used boiled water as honey water without adding sugar. If you like something sweeter, you can add a little sugar!
Ingredients: mung bean powder 200g, honey water120 ml; ; Accessories: appropriate amount of oil and salt. Steam 200g of mung bean noodles in an iron pot for 30 minutes, then take it down and cool it (there is no fresh-keeping bag when steaming, and water vapor drips from it). The cooled mung bean noodles and the poured honey water (the steamed mung bean noodles are really fragrant and have no bean flavor of raw mung bean noodles) will be hard together, poured into a comfortable iron pot and carefully crushed.
Pour honey water into it and knead it gradually from the inside out (the fragrance of mung bean powder will be stronger when honey water is poured into it), just like kneading noodles, but this is much better than flour and will not touch your hands. What level of water should I add? Just stick it by hand (the softness can be adjusted according to your personal interest), and the appearance will be a great victory when you press it out of the mold (I made 6 pieces of this quantity, each piece is about 55 grams)
In order to better suit my own taste, I made mung bean cake without sugar, only with dilute honey water, and the taste was relatively light. If you don't like the original flavor, you can change the honey water into the same amount of pure honey and add some sugar. The amount of honey water can be adjusted according to your own hobbies.