Material?

Peeled mung bean 300g

Wheat tooth sugar 60g

Fine sugar 130g

Sesame oil or corn oil 100g (or butter 80g)

How to make mung bean cake?

Soak mung beans for 8 hours (3 to 4 hours in summer) and change water several times in the middle.

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Add a small amount of water to the soaked mung bean in a bowl (you can put the mung bean in the drain blue, turn on the tap to rinse the water, and then pour it into the bowl immediately, so there is no need to add extra water), put it in a pressure cooker and steam it (about 15 minutes after SAIC), and press it with a spoon to crush it easily. If it is not crushed, it needs to be steamed for a while.

Pour the steamed mung beans into the high-speed blender, add some water and beat them, so the mung bean cake will be very delicate ~

Friends who don't have high-speed blender can also press it into mud with a shovel ~

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Turn on a small fire, pour oil into the wok, stir-fry the mung bean paste and oil evenly, add fine sugar and maltose and continue to stir-fry with low fire, and keep stirring to prevent sticking to the bottom of the wok.

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Until the mung bean paste doesn't stick to the pot, then you can put it on a plate and let it cool for later use.

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The mung bean paste is divided into 40g portions and kneaded round, and the pattern is pressed by a 50g mold.

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It's also a great honor to give someone a gift box. Is it beautiful and appetizing? The flavor is better after refrigeration ~

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