mung bean cake
By VicentaLakin
Recipe Recommendations
- sweetening
- fried
- ten minutes
- simple
Steps for mung bean cake
1
Use very little water to boil green beans first
2
Add peanut oil, white sugar and mung beans and mix well. Determine how much sugar to add according to your taste. Then use a spoon to press the mung beans into a paste, so that the mung bean filling is ready.
3
The next step is the method of skin. You need to make one layer of oil skin and one layer of water and oil skin. The water and oil skin should be half as large as the oil skin. First, make the water and oil skin, which is water + peanut oil + flour, and use chopsticks to stir it into flocculent shape.
4
Oil skin method, peanut oil + flour, stir like water and oil skin to form flocculent
5
Mix the two flours into balls respectively, cover with a damp cloth and wake for 10 minutes
6
After waking up the two dough, roll out the dough with the water and oil skin to wrap the dough with the oil skin, and pinch the two balls into a ball. This step requires a lot of force. Use a rolling bar to roll the dough into a thin skin. Use a knife to cut the large skin into small pieces, like this
7
Compish the mung bean stuffing into a ball and place it in the middle of the skin. Close the four corners of the cut skin towards the middle, like making a steamed bun
8
Press it flat, it will look like a cake
9
Okay, start the pancakes. Put two tablespoons of oil in the rice cooker, cover the lid, and press the rice button. When you hear the sizzling sound of the oil heating, open the lid, put the mung bean cake into the pan, sprinkle some salt on the surface, and then cover the rice cooker lid. Remember to press the rice button if you want to cook
10
After the rice button jumps, open the lid, turn the mung bean cake over the other side, and press the rice button. If there is too little oil, it will stick to the pan, so you can add some oil
11
After the second cooking button jumps (should be very fast), both sides of the mung bean cake should be almost fried by this time. You can use chopsticks to turn it over a few more times. After the oil in the pan dries, it will be finished. Moreover, the fried mung bean cake is not greasy
12
The finished mung bean cake has a thin skin that you can see the filling, and the surface is dry, the skin is crisp, and it is not greasy at all
13
Healthy mung bean cakes with less sugar and oil, it doesn't matter if you eat more ~mung bean cake Make Tips
1. Use butter and other oils for the oil skin. I only have peanut oil, so I use peanut oil;
2. When frying, it is recommended to turn it several times to avoid burning;
2. When frying, it is recommended to turn it several times to avoid burning;