Mung bean cake is one of the traditional Han people in the Chaoshan area. It has been circulating for hundreds of years since Kangxi. It is famous for its crispy skin, clear and multi-layered, sweet and soft taste, instant soluble, and sweet and stuffy. It is suitable for all ages.
After the mung beans are cleaned, soak for two hours. After soaking the mung beans, add some water and boil in a pressure cooker and cook for about 10 minutes.
Then pour it into a pan, add butter, sugar, and simmer until cooked.
The oily skin material is evenly mixed, and the good dough must be relatively smeared, and then it can be beaten on the chopping board and can be slapped. The pastry material is also well mixed. Just mix it into a group. Both the oil and the pastry are allowed to stand for 30 minutes.
Then divide the oil skin and the pastry into 10 portions, which are long and rolled up. Cover with plastic wrap and let stand for 15 minutes. Then take one of the small doses, flatten it, and round it. Packed with mung bean stuffing, each mung bean filling is 45 grams.
The wrapped mung bean cakes are closed up, placed in a baking tray, preheated in the oven at 190 degrees, and baked in the middle layer for about 20 minutes. The cake can be turned over to the middle.