cranberry mung bean cake

Cranberry Mung Bean Cake Recipe Guide

Cranberry mung bean cakes, a delightful blend of sweet and tart flavors, are easy to make at home. Here’s a simple guide to create these treats.

Ingredients:

- 200g dried mung beans, soaked overnight

- 100g fresh or dried cranberries

- 80g sugar (adjust to taste)

- 2 tbsp vegetable oil

- Pinch of salt

Steps:

1. Prepare the mung beans: Drain soaked beans, steam for 20 minutes until soft. Mash into a smooth paste.

2. Cook the paste: Heat a pan, add mung bean paste, sugar, and oil. Stir-fry over low heat until thick (5-7 mins). Let cool.

3. Add cranberries: Fold chopped cranberries into the cooled paste.

4. Shape and chill: Divide the mixture into small portions, press into molds or flatten into discs. Refrigerate for 1 hour to set.

Tips: For extra flavor, add a teaspoon of matcha or orange zest. Use ripe cranberries for a tangy kick. These cakes keep well in an airtight container for up to a week.

Enjoy these soft, fragrant cakes as a healthy snack or dessert!