Green bean cake
By VicentaLakin
It's noon again, and the green bean cakes out there don't want to buy. So do it yourself。
Recipe Recommendations
- Green bean with skin 200 grams
- glutinous rice flour 40 grams
- edible oil appropriate amount
- butter 15 grams
- sesame oil appropriate amount
- honey appropriate amount
- white sugar appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Green bean cake
1
1. Beans are immersed for more than 12 hours, washed and evaporated into a pot, which can be crushed with their hands. It is made of green bean mud with a spoon or made of mud with a cuisine。
2
2. Sterilization of rice powder in the pan. Or with a frying pan. Then sift。
3
3. Put green bean mud in the frying pan, with hot-pot cold-oiled fire slowly making green bean mud, with some butter smelling of cream (or not, depending on their preferences) and with curry powder, oil, honey and sugar when water is reduced, until green bean mud is made in the pot, and no pots. It's cool and then plastic。
4
Split the green bean mud into 25 grams of a round, and crush it with a mould. It tastes better when you put the fridge in cold。
5
It can also be packed with red bean sand and potatoes in green bean cakes, wrapping the pie into green bean mud like a soup round, and then crushing it with molds。
6
If you have a sticky hand, you can use some hand powder. ♪ I'll be fine ♪Green bean cake Make Tips
I couldn't get peeled mung beans, and due to time constraints, I didn't peel the soaked beans afterward either. Consequently, the mung bean cake appears somewhat dark. If peeled mung beans were used, the texture would be finer, and the color would be a pale yellow. Both oil and sugar are prone to burning, so I could only use low heat during the stir-frying. I had to keep stirring continuously to prevent the mixture from sticking to the bottom or burning. Since I added some water when pureeing the mung beans in a food processor, there was quite a bit of moisture, which made the stir-frying process very long and tiring. You can also use the bottom of a spoon or similar tools to mash the mung beans into a paste. I didn't specify the amounts of honey and white sugar; just use an appropriate amount—slightly sweet is best. The amount of oil depends on your personal preference for the texture. If you prefer it richer, add more oil for a moist, soft, and chewy texture. I made this single-handedly, so I didn't manage to photograph every step. My apologies, friends.