Mung bean longan lotus seed cake

1

Soak dried longan and lotus seeds in warm water.

2

Pour mung bean powder, granulated sugar and 1.5 grams of agar powder into a pan and mix well.

3

Pour 160 ml of water into the pan and stir well.

4

Bring to a boil over low heat until thick and sticky.

5

Pour the mung bean paste into the mold while it is hot.

6

Wash the longan meat and pour it into the cooking machine, add 180 ml of water and 2 grams of agar powder.

7

Turn on the cooking machine and beat at high speed for 1 minute, with a little pulp in it.

8

Then pour into the pan and put a little sugar to boil.

9

Bring to a boil and let dry for 10 minutes.

10

Then pour the longan juice into a mold containing the mung bean paste.

11

Remove the bitterness from the soaked lotus seeds.

12

Put it into the cooking machine and add 160ml of water and 0.5 g of agar powder.

13

Turn on the cooking machine and beat at high speed for 2 minutes.

14

Then pour the lotus seed paste into the pan, add the appropriate amount of sugar, and bring to a boil over low heat while stirring.

15

Turn off the heat until the lotus seed paste is sticky, then pour into the top layer of the mold.

16

Cool and let cool. After cooling, place in the refrigerator and refrigerate for 30 minutes. Remove and cut into slices and serve on a plate.

1. It is best to use fresh mung bean flour and dried lotus seeds. As they are quite sticky, just a small amount of agar is needed to set them. 2. Longans taste better with some flesh, so the blending time should not be too long. In the past, it was said that meat skin powder was used for setting, and ice blocks had to be placed in the carrying baskets. Now, using agar powder makes that unnecessary, but since longans are juicy, an appropriate amount of extra agar powder must be added. 3. Finally, when cutting with a knife, you can simply cut them into shapes according to your preference.