Mung bean is sweet and cool, has the effect of clearing away heat and detoxification, and is very suitable for summer consumption. In this mung bean cake, I use the finest honeysuckle honey instead of ordinary white sugar. Once the fructose is more easily absorbed, it is not easy to gain weight. Second, honeysuckle honey is detoxifying, which is very suitable for matching with mung beans. The honey mung bean cake is put into the refrigerator after being cooked, and the cold and delicate taste is very comfortable.
Wash the mung beans, soak in the water for at least 36 hours, change the water every half day, don't be afraid of it sprouting. Although mung bean sprouting will slightly affect the taste, it will be more nutritious. Peel off the green clothes outside the mung beans.
Spread the steamer cloth on the cage, pour the peeled mung beans, steam for at least 30 minutes on medium heat, use the steamer cloth to pick up the mung beans, and gently squeeze out the surface moisture. The gelatin tablets are opened with a little warm water.
Pour the steamed mung beans into a fresh-keeping bag and knead them by hand. After a little cool, add a spoonful of honey, and gelatin water, and continue to pinch until the texture is even.
Pour the honey mung bean puree into the crisper and compact it. After cooling, put it in the refrigerator. Cut out when eating, if it is not sweet enough, you can add a little honey.
This honey mung bean cake can be replaced with broad beans, red beans, chestnuts, etc., all very delicious.