Mung bean pot cake
By JayceSipes
Pozi cake is a snack in the streets and alleys of Guangdong. I remember that when I was a child, vendors would always put Pozi cake on the tail of bicycles and buy it at the street. There were several varieties, among which red bean Pozi cake was the most popular. I have never made a pot cake before, so I might as well try it today. I don't have a real pot cake. Use an egg tart cup instead. It's quite nice.
Recipe Recommendations
- sticky rice flour appropriate amount
- chengmian appropriate amount
- mung bean appropriate amount
Steps for Mung bean pot cake
1
Put the sugar in water, heat it to about 60- 70 degrees, then add sticky rice flour and clear flour, and the ratio of sticky rice flour is 2: Clear the noodles 1, stir quickly, and the powder is in a half-cooked state. This will make the powder have viscosity so that the powder will not precipitate. When steamed, the powder will be soft and soft. Add the powder and stir until it is as shown in the picture. Not too thick. Pour in the green beans. If you think it is too thin, add a little more powder. If it is too thick, add a little water. If it is not sweet enough, add a little fine sugar. Stir evenly. The fine sugar will easily deepen. Don't worry.
2
Apply a layer of vegetable oil on the surface of the pot, pour the paste into the pot, and steam for 30- 40 minutes on high heat. The length of time depends on the amount and depth of the area. If you are not sure whether it is cooked, you can use chopsticks to insert it into the middle of the cake and pull it out to see if the powder stuck to the chopsticks is transparent.
3
The finished product has been removed.