Homemade simple mung bean cake
By VicentaLakin
Recipe Recommendations
- mung bean appropriate amount
- water appropriate amount
- white sugar appropriate amount
Steps for Homemade simple mung bean cake
1
I didn't take photos of mung beans, so I omitted them. I went straight to the recipe. I used an old soybean milk maker. I put the mung beans in the soybean milk maker and worked hard to powder.
2
This is the first time the powder, even the shell together with the fight, some people are peeled fight, I show trouble also think waste, so even the skin fight.
3
The beaten powder needs to be filtered with a carrot sieve, but because I don't have that, I use a sieve spoon for soy milk instead. The coarse powder that has passed over will continue to be beaten in the soy milk machine. After beating it for the first time, I will filter it. Pour the good powder into the soy milk machine and beat it again until you feel it is very fine.
4
This is the mung bean flour I made, and then steamed it in the pan for about 25- 30 minutes. I steamed it for 30 minutes.
5
This is steamed mung bean flour. If you don't know how to judge how much steam it has been, you can leave a little of the raw flour. After steaming for half an hour, you can smell the two powders. The raw flour has a beany smell, and the steamed one is bean aroma.
6
I made two flavors, one is original flavor, the other is sweet, and this one is sweet. Pour the steamed mung bean flour into the basin, crush the bumps, and then leave a hole in the middle, and put some sugar. This can be added according to your preference. It would be better if you had honey. Because I don't have it at home, I only added sugar, and then put some hot water to saccharify it. Be sure to saccharify it before stirring the mung bean flour.
7
This is the original flavor. It only adds water and looks a little thin. This one can just mix the water and mung bean powder directly. I forgot to take pictures of it when it was stirred. It would probably be nice if it could be formed.
8
I use a mooncake mold. Put some oil on the mold, otherwise it will not stick well. It would be best if there is sesame oil. I use soybean oil because there is no sesame oil.
9
The first finished product came out. It was not bad, because it was the first time I made it, and I thought it was very successful, simple, and not difficult at all.
10
This plate is sugar-free, keep it for yourself. This plate is not strong enough. It is a little wet. It will be fine after it is air-dried.
11
This plate is for the baby with sugar in it. In addition, I was afraid that the baby wouldn't be able to eat it, so I made it a little thinner when making it, and paired it with the baby's favorite little stars. It will definitely taste great today! haha