Handmade Mung Bean Cake (Red Bean Filling)

Main Ingredients

Mung Bean 1500g Red Bean 1000g Corn Oil (Cooking Oil) Moderate Amount Sugar Moderate Amount

Handmade Mung Bean Cake (Red Bean Filling) Steps

1.? Mung beans, red beans soaked in advance more than 3-4 hours, not soaked may be cooked longer, try to choose a good small red beans and small green beans, out of the sand rate is high, the texture will be sheep

2.? Add water to the green beans or red beans flush into the pressure cooker steaming (note that the steaming, not cooking, cooking is very easy too much water is not good to deal with later, too sticky not easy to mold oh), the sound of deflation after the sound continue to steam for about 20min can be guaranteed to be soft and rotting, naturally cooled out

3. Put a moderate amount of corn oil in the pot without more (butter or other oil can also be oh), the beans into the pot by the heat of the stir-fry, be sure to small fire, otherwise it will stick to the pot burnt, with a spatula will be tossed evenly and patiently pounded into the bean paste (here it may be more tired, oh, cook some of the rotten here to save effort) and then add the sugar (you can also add honey taste better, but it is easy to be too wet to be moderate) mix well to get up the pot to dry for a while, do not burn your hands and do it again

4. p>

4. If you feel the pot pounded not fine enough (because it is with the skin of the beans, so it may not be as easy as peeled green beans side rotten) can be put into a plastic bag with a rolling pin back and forth a few times on the good! If you have a sieve, you can continue to sieve it here and then mold the texture will melt in your mouth

5. Knead into a small ball, according to the size of the mill, the general ratio of skin and filling can also be adjusted Oh. I like red bean so red bean ball kneaded than green bean ball is also big

6.? My mung bean paste feel a little wet will stick to the hand, not easy to mold so in the grinder rub some oil or cooked flour, and then press the mold on the success of ~

7. Thin skin filled with a lot of original mung bean red bean cake can be, haha ~

8.? Good mung bean cake with a plate, set a layer of plastic wrap, refrigerator freshness 3 hours after eating will become very tasty Oh, generally do completely free of additives in the summer freshness period of 3 days to eat it, eaters are sure not to be put into the bad la

Tips

1. individuals decided that a lot of nutrients in the skin of the five grains, so the use of the whole bean instead of peeling the beans, the mung bean cake of the eyes are relatively dark; 2. if there is iron, the eyes of the mung bean cake, the eyes are not as dark; 2. Dark; 2. If there is an iron sieve, you can fry a good bean paste through the sieve, after the ice will have the feeling of melting in the mouth Oh; 3. I have a fear of fat guys at home so I use corn oil, if there is butter can also be replaced, the taste will be more fragrant a lot of Oh, but be sure to buy a better, or additives and poor quality raw materials is not as good as using salad oil to the health