How to make mung bean cake with raw mung bean flour

Mung bean is a food with high nutritional value in life. It contains a lot of protein, fat, multiple vitamins, starch, etc. Some friends who like to eat mung bean cakes will grind mung beans into powder and then add sugar to make mung bean cakes. Mung bean cakes are traditional Chinese cakes with delicate taste and light sweetness. They are the favorite food of many people. So how to make mung bean cakes?

Can mung bean flour be used to make mung bean cake?

Can mung bean flour be used to make mung bean cake? How to make homemade mung bean cake

Yes, mung bean cake is a famous traditional pastry in my country. It has a soft texture and is suitable for all ages, which is why it is loved by many people. Mung bean noodles are actually mung beans ground into powder. Let’s take a look at how to make mung bean noodles.

If you want to grind it yourself at home, you can buy a soy milk machine with a powder grinding function and grind it yourself at home. Mung beans cannot be soaked in water before grinding. You can wash them slightly and then let the water dry, or dry them in the sun or oven. In relatively humid areas, you can stir-fry them in a pan to remove excess moisture.

Can mung bean flour be used to make mung bean cake? How to make homemade mung bean cake

Mung bean powder is rich in inorganic salts and vitamins. Drinking mung bean powder soup in a high temperature environment can replenish lost nutrients in time to achieve the therapeutic effect of clearing away heat and relieving summer heat. The chemical components of mung bean powder include protein, fat, carbohydrates, vitamins B1, B2, carotene, niacin, folic acid, and minerals calcium, phosphorus and iron. The protein it contains is mainly globulin, which is rich in lysine, leucine, and threonine, but relatively less in methionine, tryptophan, and tyrosine. If it is cooked into porridge with millet, the nutritional value can be improved.

In addition, experiments have shown that the tannins in mung bean powder have both antibacterial activity and the effects of local hemostasis and promoting wound repair, so they have a certain therapeutic effect on various burns.

How to make homemade mung bean cake

Can mung bean flour be used to make mung bean cake? How to make homemade mung bean cake

Method 1

Ingredients: 400g mung beans, 1 tsp matcha powder, 2 tbsp honey, 1 tbsp olive oil

practice:

1. Soak the mung beans in cold water overnight until they are swollen, then rub them repeatedly with your hands to remove the mung bean skin. Rinse with water to separate the mung bean skin.

2. Steam the soaked and peeled mung beans in a steamer until cooked and soft (the criterion is very simple: gently twist them with a spoon, if they become sandy, then they are done)

3. Use a spoon to crush the steamed mung beans into bean paste on the strainer.

4. Add a small spoonful of matcha powder (I like the light green color and the taste of matcha) to the bean paste, add two spoonfuls of honey and a spoonful of olive oil, mix well, and squeeze it with your hands to feel the degree of dryness and wetness. If the bean paste does not fall apart when you let go and you can clearly feel that it can be shaped, it is ready. Taste a little more to see if the sweetness is what you like. If not, add some sugar or honey.

5. Use your favorite mold to shape it

Can mung bean flour be used to make mung bean cake? How to make homemade mung bean cake

Method 2

Ingredients: 500g peeled mung beans, 80g butter, 20g sugar, 20g honey

practice:

1. Soak mung beans. The water used to soak the mung beans should be enough to at least cover the beans, because the beans will swell when soaked in water, and if you put less water, they will not be soaked thoroughly.

2. Steam the mung beans. Use a double-layer steamer and add more water to the pot, because the mung beans need to be steamed for an hour, and if you add less water, they will dry out; steam them on the upper layer, because if you steam them on the lower layer, the boiling water will hit the beans, making them sticky and not easy to fry dry; use a larger gauze, because the beans will become larger after steaming, and a larger gauze will make it easier for us to take the steamed beans out of the steamer

3. Shake the mung beans. Shake the mung beans into a fine mung bean paste. Note that you should wait until the mung beans are cool before shaking.

4. Soften the butter. Generally speaking, one pound of mung beans requires about 100 grams of butter. If you don’t like the taste of butter, you can reduce the amount appropriately, but don’t reduce it too little, otherwise it will stick to the pan.

5. Stir-fry the bean paste. This is a long process, which takes about an hour. Pay attention to low heat throughout the process and stir constantly to allow the butter to be slowly absorbed by the mung bean paste.

6. Add sugar and honey. This ratio is also based on personal taste. My ratio is slightly sweet. At this step, the mung bean paste is ready.

7. Do the styling. When the mung bean paste is cool enough to not be hot to the touch, take out 30 grams and knead it into a ball. If it is a new mold, it may be difficult to demould. It is recommended to apply a layer of butter or cooked vegetable oil on the inner wall of the mold.