What are the simple methods of making mung bean cake at home

In daily life, if we are interested in food, we can actually try to make a lot of food by ourselves, and the health and hygiene of the food we make by ourselves will be more guaranteed. For example, the following method of making mung bean cake at home has relatively simple steps and the raw materials needed are also beneficial to our health.

1. Method

Main ingredients: 500g mung beans, 200g sugar

1 How to make the red bean filling: Wash the red beans, add twice the amount of water, put them in a pressure cooker and cook until they bloom, sieve out the excess water, and beat them with a cooking stick. If you don’t have a cooking stick, pour them into a food processor and grind them into a paste. Pour them back into the pot, slowly stir-fry until dry, add brown sugar and a small amount of oil, and serve for later use.

2 Wash the mung beans, add water and soak them for 5 hours (in summer) to 10 hours (in winter), until the mung bean skins can be rubbed off with your hands.

Put the soaked mung beans in a large basin, add more than 3 times the amount of water, and rub off the mung bean skins with your hands. A large amount of mung bean skins will begin to float up. Use a colander to scoop out the mung bean skins. 90% of the mung bean skins can be removed quickly, but the remaining few mung bean skins are time-consuming and have to be peeled one by one by hand. Of course, it is okay not to remove the mung bean skins, but the color of the mung bean cake will not be beautiful.

The light yellow one is the mung bean cake that has been completely peeled, and the dark green one is the mung bean cake that has not been peeled.

3 Put the peeled mung beans into a pressure cooker and cook until the beans bloom. Do not add too much water, just enough to cover the mung beans. Mash the cooked mung beans. Add corn oil, white sugar and bean paste into a wok and fry until it is relatively dry and does not flow, which is the mung bean paste.

4 Take a piece of mung bean paste, roll it into a ball and flatten it, wrap it with red bean filling, roll it into a ball, stick it with fried glutinous rice flour (fried corn starch can also be used), put it into a mold and press it into shape.

2. Precautions

The red bean filling does not need to be fried very dry, and the mung bean paste should be kept as dry as possible so that it is easier to shape.

Homemade mung bean cakes do not contain preservatives and should be eaten as soon as possible to avoid spoilage