Mung bean is sweet and cold, non-toxic, has heat-clearing and detoxifying, quenching thirst, diminishing water, swelling, clearing eyes, and beauty. It is a good summer snack. Mung bean cake is one of the famous Beijing-style four season cakes. It has the characteristics of neat shape, light yellow color, fine and compact tissue, and the taste is soft and non-sticky. The traditional practice is to use sesame oil. I think the taste is a bit heavy and replaced with butter. Mung beans are peeled off, the taste will be better, more suitable for children and the elderly to eat, not afraid of being too cold.
After soaking green mung beans for a night, I took off with a handkerchief. I spent an hour on this step. If you are lazy, you can go to a treasure to buy peeled mung beans.
The peeled mung bean drains some of the water and steams it in a steamer for about 30 minutes. After steaming, it is ground into mud.
Heat the butter in the pan and pour the green bean paste. Stir fire on a small fire, remember the small fire, it is easy to paste when the fire is too big. The pot is best to use a non-stick pan, you know!
Add maltose, white sugar and continue to stir fry.
If you stir it like this, you can go out. Let the pot cool
The most fun step: put the mung bean mud into a ball and put it into the pressing mold, press it out!
carry out! It is better to put it in the refrigerator and refrigerate.
Maltose can be replaced with honey. It is also possible to use a cookie mold without a mold.