mung bean cake
By VedaHudson
Ingredients: mung bean,cream,milk powder,water,peanut oil,frosting
Recipe Recommendations
- mung bean 800g
- cream 60g
- milk powder 50g
- frosting 100g
- water appropriate amount
- peanut oil 60g
- sweetening
- fried
- an hour
- ordinary
Steps for mung bean cake
1
Wash green beans, place them in a cold water pot, and cook them over high heat.
2
Sift the cooked mung bean soup into another container with a sieve, and put the mung bean paste into a bowl for later use.
3
Allow the sifted mung bean paste to cool slightly.
4
Stir with a blender into mung bean paste, and then use gauze to squeeze out as much water as possible from the mung bean paste.
5
Squeezed mung bean paste.
6
Heat the pan, add one-third of the peanut oil, wait until the oil temperature rises, and stir-fry the mung bean paste over medium heat.
7
After the peanut oil is absorbed by the mung bean paste, repeat step 6 twice again.
8
Add milk powder, cream, and frosting and continue to fry.
9
Use a shovel to stir fry until the mung bean paste becomes a mung bean paste that can be broken apart.
10
Divide the mung bean paste into small doses of 35g each.
11
Then use mooncake grinding tools to directly make beautiful mung bean cakes.
12
Finish all the mung bean cakes in turn and you are ready. If you can't finish it, seal it with plastic wrap and place it in the refrigerator. It can be stored for 4-5 days.mung bean cake Make Tips
1. It is easier to stir-fry the mung bean paste after squeezing out the water with gauze. When frying the mung bean paste, be sure to add some oil. Add the oil in three times, which is easier to stir-fry. 2. If you need to cook mung beans with high fire all the time, it will be easier to remove the mung bean shells. 3. You can add some nuts to the mung bean paste to increase the taste. 4. The prepared mung bean cake should be sealed with plastic wrap and placed in the refrigerator for 4-5 days.