Skimmed green beans 400g
Red bean paste 320g
Cranberries 60g
Milk 60g
Butter 25g
Sugar 60g
Methods/Steps
Skimmed green beans are added to water and soaked for 8 hours, during which time the water is constantly changed.
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2
Soaked green beans are steamed in a steam oven for 28 minutes until they are cooked through.
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3
Pour the steamed mung beans inside a ziplock bag and use a rolling pin to press them into a fine mung bean puree.
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4
Pour the mung bean puree into a frying pan, add granulated sugar, butter and milk, heat it over low heat and mix them well. It's really just mixing well, as there's not much moisture and it doesn't need much sauteing.
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5
Finally add the chopped dried cranberries and toss well.
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6
Pour the sauteed mung bean puree into a large bowl and let it cool slightly, meanwhile prepare the red bean paste for the filling.
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7
Next, let's split the mashed green beans and red bean paste. I made 30g of green bean puree and 10g of red bean paste each, the total **** for the amount of the recipe made 32.
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8
Take a mung bean paste, roll it out and then flatten it, wrap it in red bean paste, and roll it out again. The technique is the same as wrapping a moon cake.
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9
After all of this is taken care of, it's time to press the mold. This time I used a 50g Farberware mooncake mold. Slightly shape the mung bean cake into an oval shape, put it into the mold, gently press the bottom, flip the mold, press it vertically and then slowly push it out. A beautiful mung bean cake is ready.
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10
The mung bean cake is better after chilling in the refrigerator.
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END
Note
The amount of milk in the recipe should be added depending on the situation. If your steamed mashed green beans are wet, don't add it. I use a steam oven, not too much moisture into it, and the mashed green beans are more crumbly after pressing, so add milk to adjust.
The amount of cranberries can be added according to their own favorite, does not affect the finished product.
The mung bean cake refrigerator can be put about 5 days, if you want to put a little longer, put in the freezer, eat when the return to temperature can be.
The mung bean cake tastes better after refrigerating.
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