Is it necessary to use butter for mung bean cake?

We have all eaten mung bean cake. I believe many people think that mung bean cake is just mixing mung bean powder together and putting it into a mold. In fact, it is not. The production process of mung bean cake is neither simple nor complicated. The three main steps are adding top flour, bottom flour and steaming in molds. The taste depends on the mixing ratio of various ingredients and the stirring state. Not only can mung bean cakes be made, but also mung bean powder, both of which are mouth-watering delicacies.

Method 1

1. Ingredients ratio

13 kg mung bean powder, 13 kg white sugar powder, 2 kg fried glutinous rice flour, 1 kg flour, 6 kg vegetable oil, 2 kg lard, and appropriate amount of edible yellow pigment.

2. Production method

(1) Topping powder: 3 kg mung bean powder, 1 kg flour, 3.2 kg sugar powder, 2 kg lard, an appropriate amount of edible yellow pigment, add an appropriate amount of cold boiled water and mix into wet powder.

(2) Base powder: 10 kg mung bean powder, 2 kg fried glutinous rice flour, 9.8 kg white sugar powder, 6 kg vegetable oil, add appropriate amount of cold boiled water and mix into wet powder.

(3) Sprinkle the sifted flour into the mold, then pour the top powder and bottom powder into the mold according to the basic proportions, press and scrape it flat, pour it into the steamer, and steam it until cooked.

Method 2

Ingredients:

250g mung bean, 45g maltose, 90g rock sugar powder, 60g corn oil, some mint, some water

Some freshly picked mint leaves. Soak peeled green beans in clean water for a morning.

Drain the water from the mung beans, steam them in boiling water, and put some mint leaves on the beans. It will take about 15 minutes, you can simmer it for a while.

Mash the mung beans slightly, add some mint tea, and blend them into a paste in a food processor. Don't make it too wet, just enough to be able to stir, otherwise the frying time will need to be doubled.

Mix the mung bean paste and corn oil and stir-fry them in a double boiler. Since it will easily become burnt, a non-stick pan will also work. The water in the pot below should be almost boiling. After heating, add rock sugar powder and maltose, mix well and continue.

Fry until it is dry and loose. It will not stick to your hands when you pinch it into a ball, and it will be easy to demould.

Use a 50g mooncake mould, add 35g of mung bean paste and roll into balls.

Just press it tightly with the mold. You can achieve the best effect by operating it on a spatula. It can be demoulded with a few taps. Transfer it to a dish with a spatula. It is not easy to deform. It’s better to drink it chilled because it’s extra refreshing with the addition of mint.

Method 3

Ingredients:

80g mung beans 20g honey 30g whipping cream 10g fine sugar

1. Wash the mung beans and soak them in appropriate amount of water overnight.

2. On the second day, you can see that the mung beans have swelled up and some of the skins have broken.

3. Grab a handful of mung beans and rub them gently with both hands.

4. The mung bean skin will fall off due to friction. Rinse the fallen mung bean skin with water. You can see that some mung beans have been peeled clean.

5. Continue to rub the mung beans and rinse them with water. After several times of this operation, most of the mung beans will have their skins removed. The remaining ones can be removed manually.

6. Put the peeled mung beans in the steamer and steam them over high heat for about 15 minutes.

7. Let it cool after steaming

8. Place the sieve on a small bowl, add an appropriate amount of steamed mung beans, and use a spoon to crush them through the sieve.

9. The sieved mung bean paste is very fine

10. Add honey to the mung bean paste

11. Add whipping cream

12. Add sugar

13. Stir well and knead into a ball

14. Weigh 60g of mung bean paste and knead it into a ball

15. Load into mold

16. Place the dough upside down on a plate, press into shape and lift the mold.[4]

Method 4

Ingredients

Ingredients

200g peeled mung beans

Excipients

40g butter, appropriate amount of white sugar, appropriate amount of red bean paste

step

1. Peel the mung beans, wash them and soak them for more than 6 hours, overnight is better, because they are easier to steam after soaking.

2. Steam in a steamer for 20 minutes.

3. Use a spatula to crush the steamed mung beans into a paste, or you can use a food processor to crush them.

4. Beat for a while longer and break it into mung bean paste.

5. Prepare a frying pan, add butter and cook over low heat (butter has a milky flavor and is more suitable for making mung bean cakes than vegetable oil).

6. Add mung bean cake and white sugar and stir-fry. The dryness or wetness depends on personal preference.

7. Let the fried bean paste cool down and divide it into small balls like this.

8. Use your hands to press the small ball into a small cake, put some bean paste in the middle, and wrap the bean paste into a ball.

9. Prepare the mold for shaping. Because there is butter, it is easy to demould and there is no need to brush oil on the mold separately.

10. After molding, just demould it.

11. If you like the matcha flavor, you can add matcha powder during the frying process to make it green.

12. Chill in the refrigerator for better taste.