Homemade mung bean cake

Homemade mung bean cake

Introduction:

"In the past, my mother used to make steamed cakes on the 15th day of the seventh lunar month, but she used rice flour or other flour. Now I can figure it out. Try the whole mung bean flour. It's just that Xiao Cai has been on fire recently, and mung bean can remove fire and detoxify. I didn't ask my mother how to do it. Referring to the proportion on the Internet, I found a proportion myself. "

Production steps:

Step 1: mix mung bean powder, soft sugar and glutinous rice powder evenly.

Step 2: add edible oil and sesame oil, stir, and rub the oil powder by hand, stir evenly.

Step 3: sift, rub open the dough and stir it, pour it into the steamer with gauze, level the surface, and draw cross diagonal with chopsticks.

Step 4: Boil the water and steam for about 25 minutes.

Materials required:

Mung bean powder: 450g

Glutinous rice flour: 45g

Soft sugar: 245g

Edible oil: 45g

Sesame oil: 5g

Notes: 1. I think this proportion of sugar is sweet enough; 2. It's easy to break when it's hot, but it won't be cold; 3. Marking is to make it more convenient to use, and you can also make other patterns; 4. Use chopsticks to insert or clip some to have a try. If it doesn't stick to chopsticks and teeth, it's ripe; 5. Put some peanut powder or sesame powder to taste better Well, I haven't tried yet.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Original