This recipe is made after the mung bean is peeled. The process is more abused. The troublesome friend can buy peeled mung beans online, which will save a lot of things. The well-made mung bean cake and packaging are exquisite and beautiful, nutritious and healthy, and it is very suitable for sending friends and relatives. If you use peeled mung beans, the amount of this square is 250 grams, my moon cake mold is 25 grams, and the finished product is about 28 grams each. A total of 20 are made, and the dosage can be adjusted according to the individual mold.
Mung beans are soaked for 24 hours in advance.
During the period of continuous water change, the amount of water must be more than twice that of mung beans.
Soak it in, and remove the mung bean skin. This process is quite tough and requires patience.
Wash the green beans with good skin. If you use peeled mung beans and soak for 24 hours in advance, you can start from this step.
Spread a layer of gauze on the steamer, pour the soaked mung beans, spread the lid, and steam for 40 to 50 minutes.
After cooking, pour into a large bowl and heat it into a mung bean paste with a spoon. A friend who has a cooking machine will be muddy and will be more delicate.
Put the butter in the flat bottom non-stick pan and keep a small fire throughout.
After the butter is completely melted, pour in the green bean paste.
Stir fry, stir fry until the green beans fully absorb the butter.
Pour in white sugar.
Continue to stir fry evenly.
Pour in honey.
Continue to stir fry evenly.
Until the fried green bean paste is relatively dry, can hold a group, and let it cool. If you have a sieve, you can pass the sieve and the taste will be more delicate.
Cranberry is chopped.
Leave half of the green bean paste in the pot and pour the other half into the large bowl and add the cranberry.
The two kinds of mung bean mud are kneaded into small balls, and the size of the ball is flexibly adjusted according to the individual mold condition. My mooncake mold is 25 grams, and I am doing 28 grams each.
The mold is brushed with a layer of corn oil to prevent sticking. Put a mold pattern on the inside, take a mung bean ball, put it into the mold, gently compact it, cover another mold pattern, and apply a uniform force for about 10 seconds. .
Pull out the mold and slowly take out the shaped mung bean cake. I am making a mung bean cake with two sides.
Original green bean cake.
Cranberry-flavored mung bean cake with a higher value.
The well-prepared mung bean cake is well sealed, and the taste is better after being refrigerated in the refrigerator. It is recommended to eat it within 3 to 5 days.
1. If you don't like butter, you can change it to the same amount of corn oil. 2, the amount of sugar in this formula is moderate, but if you do not like sweet, you can reduce the amount according to the situation. 3, it is recommended to steam mung beans according to the recipe, if you cook with a pressure cooker, it is not good to control the amount of water. 4. When the mung bean cake is ready to be placed in the refrigerator, it must be sealed, otherwise it will be easily cracked.