mung bean cake

1

Steam 200 grams of mung bean noodles in a steamer for 30 minutes, take out and cool (no plastic wrap was added when steaming, water vapor dripped on it)

2

Put cool mung bean noodles and brewed honey water (steamed mung bean noodles are really fragrant, without the beanish smell of raw mung bean noodles)

3

The steamed mung bean noodles will form a hard piece. Pour the mung bean noodles into a dry frying pan and crush them carefully. Sift them several times to make the mung bean noodles thinner and better.

4

Dig a hole in the middle of the sifted mung bean flour

5

Pour the honey water in and slowly rub it around from the middle (the aroma of the mung bean noodles becomes stronger when the honey water is poured in)

6

It's like dough mixing, but this one is much better than dough and doesn't stick to your hands

7

Water plus what program it, grab it with your hand can be a group on the line (hardness according to personal preferences to adjust)

8

Use a mold to press the shape and you're done (I made 6 of this quantity, each about 55 grams)

The honey water in my formula is made with boiling water, so when it is put into mung bean noodles, it will sharpen the aroma stronger. Moreover, I didn't put sugar in it, so the taste is relatively light. If you like something sweeter, you can add honey all over it or add sugar. If you don't like it to be too dry, you can increase the amount of honey water until you are satisfied. The pressed mold can be easily removed without brushing oil.