What are the methods for making transparent mung bean cake?

There are various types of mung bean cakes, and the taste of different types is naturally different. So for friends who like to eat desserts such as mung bean cakes, why not learn about its specific production methods? Transparent mung bean cakes are deeply loved by people, so the specific production and required raw materials and steps can be learned in detail below.

1. Mung Bean Cake

1. Wash the mung beans and soak them until they burst (usually takes 24 hours).

2. Put the soaked mung beans into the rice cooker, add water (the ratio of soaked mung beans to water is 1:5), boil for 2 minutes, then cut off the power, simmer for 20 minutes, boil again, then cut off the power and simmer for 1 hour.

3. Pour out as much of the cooked mung bean water as possible (add rock sugar or sugar and you can drink it).

4. Add sugar and flour to the mung bean paste, stir well, pour into a plate brushed with oil, steam for 10 minutes after it starts to steam, and simmer for 5 minutes. 5. Take out the plate and cool to room temperature, cover it and put it in the refrigerator for more than 5 hours, cut into pieces and serve.

2. Sesame Oil Mung Bean Cake

1. Mix the mung bean powder and powdered sugar, pour in sesame oil, rub it into loose powder with your hands, and then sift it with a sieve to make cake flour.

2. Apply a layer of sesame oil on the inner wall of the mold (I used a mooncake mold), fill it with cake flour and compact it, turn it over and knock it out to form a cake base, and place it on a steaming plate.

3. Preheat the steamer (boil the water), put the steamer in and steam over high heat for 7-8 minutes. Turn off the heat when the edge of the cake becomes loose and no longer sticky. After cooling, brush a layer of sesame oil on the surface of the cake. It tastes very strong and fragrant with mung bean flavor, and contains absolutely no pigments or preservatives. It is a pure green product with original flavor. In addition, if you make it yourself, you can control the amount of sugar and oil for a healthier life.

3. Tips

There are a few points to note about the mung bean cake I made~ 1. Don’t put too little sesame oil, otherwise it will be dry and taste bad~ 2. Don’t put too little sugar, otherwise it will not taste very sweet. Mung bean cake, of course, should be slightly sweeter to taste good~ 3. Don’t steam it for too long, otherwise the skin will harden up and it won’t feel so powdery!