Dragon Boat Festival is coming. Eating zongzi is a well-known dietary custom. In fact, in addition to zongzi, there is also a traditional cake, which is mung bean cake. It's summer and the temperature is getting higher and higher. People will feel restless and have great mood swings. At this time, something is especially needed to alleviate this situation. Mung bean is a kind of bean with high economic and nutritional value. Has the effects of relieving summer heat, invigorating qi, clearing away heat and toxic materials, moistening throat and quenching thirst, and can prevent heatstroke and treat food poisoning. The mung bean cake made from it is a perfect dessert, which melts in your mouth and smells delicious. It can relieve summer heat and greatly alleviate the negative effects caused by dryness and heat.

Moreover, "Gao" and "Gao" are homophonic, meaning positive and successful. Together with Zongzi on the Dragon Boat Festival, they mean "high school" and are the good wishes of students preparing for the exam. Although there are mung bean cakes in the streets and alleys, some of the mung bean cakes sold outside are sweet, so it's better to make them yourself! Sugar and oil can be controlled without any chemical additives and pigments. There used to be mung beans with skins at home, so I peeled them one by one, whoa, whoa ... It's much more convenient to make peeled mung beans this time. Friends who like to eat may wish to have a try.

Ingredients: peeled mung bean150g, soybean paste160g, corn oil10g, butter 20g and sugar 20g.

Practice: 1, wash peeled mung beans, soak them for 3 hours in advance, and steam the soaked mung beans in a steamer for about 50 minutes;

2. Steamed mung beans can be easily turned into mud with a gentle pinch of hands, and at the same time, they are pressed and mixed into mud with a spoon (or sifted by a cooking machine) to make the finished product more delicate;

3. This is the screened mung bean paste;

4. Heat the non-stick pan, with low fire all the time, pour in the butter to melt, then pour in the mung bean paste and stir fry until the mung bean and butter are mixed together;

5. Add sugar and continue to stir fry on low heat. Stir-fry constantly to prevent sticking to the bottom of the pot until the mung bean paste is dry and can agglomerate, then turn off the heat and let it cool;

6. At this time, we can knead the bean paste into balls in advance for use;

7. Divide the cooled mung bean paste into small doses, knead it into balls and flatten it;

8. Wrap the red bean stuffing into a circle;

9. Apply a little oil to the mold, then put it in the mold and press out the shape you like.

Is it good-looking and appetizing? It is better to eat mung bean cake after it is refrigerated in the refrigerator! Near the Dragon Boat Festival, it's okay for the elderly and children at home to eat more.

Tip:

1, the sugar content of this recipe is moderate, but if you don't like sweet food, you can reduce it slightly as appropriate.

2. When soaking in hot weather and high temperature, you can put it in the refrigerator to avoid deterioration during soaking.