How to make pure mung bean cake

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged, today I will teach you the specific steps of making pure mung bean cake.

1. Soak the mung beans overnight or longer until the skin can be peeled off with your hands.

2. Okay, pay attention, here comes the trick to peeling mung beans. Just take a garlic press, put a handful of mung beans in it, pound it while making circles, then rinse off the mung bean skins floating on the surface with water, continue pounding a few more times, rinse again, repeat two or three times, and finally, remove the few remaining mung bean skins one by one with your hands, and that's it.

3. Peel all the mung beans. (It’s not easy, haha)

4. Steam the peeled mung beans and crush them as finely as possible with a spoon.

5. Put an appropriate amount of butter into the pot (the amount of butter is about 1/10 of the mung bean paste. The butter can also be replaced with half salad oil and half sesame oil, but I think it tastes better with butter). After the oil is hot, pour in the mung bean paste and stir-fry for a few times over low heat.

6. Pour in appropriate amount of sugar (or honey) and slowly stir-fry until the sugar is dissolved and the mung bean paste forms a clumping mass.

7. Put on disposable gloves and take a small piece of mung bean paste and roll it into a ball.

8. Place into the mold.

9. Press the mouth downwards, lift and push, and the authentic mung bean cake is ready. It tastes better when refrigerated.

It is a bad habit to like eating out. For the sake of nutrition and health, the editor suggests that you learn to cook. Go to the kitchen and try today's pure mung bean cake.