Homemade Mung Bean Cake Oven-Free 0 Difficulty

Mung bean cinnamon runners, green bean cranberries, matcha cranberries. One bite at a time melts in your mouth.

200g peeled mung beans, soaked for more than 4 hours, steamed for 30 minutes, 30g butter, 0 carat sugar 20g, pressed into the mud, about this state, poured into a non-stick pan, stir fry dry moisture over low heat, stir frying into a ball can be flattened to cover the plastic wrap, cooled to dissipate the heat, and put in the refrigerator, can be stored for 1-2 weeks.

Take 450g mung bean filling, of which 150g mung bean filling + 10g crushed cranberries, the rest is divided into two parts, 150g each, the original flavor, add matcha tea powder 2g kneaded into a ball, cranberries, cinnamon honey, all the materials are ready to be divided into 15g a small ball.

Original + cranberries, wrapped into a ball wrapped in a layer of cooked flour, mold the middle of the mold smeared with cooked flour, put a piece of matcha bean stuffing, green beans cranberries, into the bean stuffing ball pressed into shape, Matcha + cranberries, wrapped into a ball wrapped in a layer of cooked flour, mold the middle of the mold smeared with cooked flour, put a piece of the original flavor of the bean stuffing, matcha cranberries, into the bean stuffing ball pressed into shape, Matcha + Original, wrapped into a ball in the middle of the hole poked in the middle of the middle of the middle of the cinnamon honey squeezed into the middle of the packet. After forming a ball and wrapping it in a layer of cooked flour, put the green beans and cinnamon flow heart into the mold and press it into shape.

Refrigerate it for a while, it's more delicious when it's cold.