How to keep a healthy mung bean cake? The weather is getting hotter and hotter, which is very suitable for eating mung bean cake. Mung bean cake has the functions of clearing away heat and toxic materials, relieving summer heat and quenching thirst, but what should I do if I can't make mung bean cake? I've compiled the article on the practice of keeping healthy mung bean cakes, hoping to help you.

Healthy mung bean cake practice 1 ingredient list

400g peeled mung beans

90 grams of sugar

90 grams of corn oil

Condensed milk 1 spoon

Production steps

Step 1: Wash peeled mung beans twice with clean water, and then add pure water bubbles 12 hours or more. (soak in the refrigerator for one night)

Step 2: Pour the mung beans soaked for one night into the rice cooker, and add a small amount of water, the height of which is slightly higher than that of mung beans. Turn on the essence cooking mode of the rice cooker, don't open the lid in a hurry after whistling, and be bored for 15 minutes. Don't add too much water, it will overflow easily. )

Step 3: Take out the cooked mung beans, pour them into a vessel and crush them with a spoon. (You can also use a cooking machine. )

Step 4: Prepare sugar, corn oil and condensed milk. The amount of sugar can be increased or decreased according to personal preference.

Step 5, add corn oil to the non-stick pan. When the oil temperature is 70%, pour the crushed mung bean paste into the pot, add sugar, and stir fry continuously with low fire.

Step 6, add condensed milk, stir fry with low fire, and drain. (If you don't like condensed milk, you can leave it alone or use maltose instead. )

Step 7: Take 45 pieces of fried mung bean paste, knead them into balls and put them into a grinding tool. It can be demoulded with a light press.

Step 8: I like it very much. You can eat some mung bean cakes properly this season. It can also be used as a mold for moon cakes. )

Step 9, the mung bean cake with better taste and original flavor after refrigeration.

skill

1. Mung beans must be soaked in advance, and it is best to put them in the refrigerator in hot weather.

2. It is especially good to cook mung beans with a rice cooker. Boiled mung beans are very dry, which saves time and effort in the process of frying.

Healthy mung bean cake practice 2 ingredient list

condiments

200 grams of peeled mung beans

400g of water

75 grams of corn oil

80 grams of sugar

condiments

Matcha powder 1.5g

sweet taste

culinary skill

Three quarters of an hour takes time.

Simple difficulties

Production steps of mung bean cake

Prepare ingredients: peeled mung beans, sugar, matcha and corn oil.

Rub peeled mung beans until the water is clear.

Put the washed and peeled mung beans into a pressure cooker, add 400g of water, adjust the pressure cooker to bean cooking mode and cook for about 30 minutes.

Stir the cooked peeled mung beans into mud, and then pour them into a non-stick pan for frying.

Add corn oil and sugar in the process of frying, hold them into a ball and take them out of the pot.

Take out half of mung bean paste, add matcha powder and knead it into balls of about 30 grams.

Apply a layer of oil to the mold, and put the dough into the mold and press it out for molding.