Bean paste cake

Bean paste cake

Introduction:

"The mung bean cake made last time was very successful. It strengthened my confidence. Today's mung bean cake tastes more delicate. But skinning is really hard work. For home, for love. It's worth it. "

Production steps:

Step 1: wash and soak mung beans for one night

Step 2: peel. I rub it repeatedly in the basin with my hands. Repeated cleaning. The last can only be peeled off one by one. I'm tired. Steam for 25 minutes

Step 3: crush with a spoon. Mix with sugar and oil.

Step 4: cool slightly and divide into small balls of 40g each. Do it in turn. Every one I weigh is about the same.

Step 5: put on disposable gloves and put them into the mold for compaction.

Step 6: demoulding. It's a little sticky.

Step 7: do it all.

Step 8: air dry for a while or refrigerate for better taste. It's kind of like an ice moon cake.

Materials required:

Mung bean: 400g

Soft sugar: 30g

Sesame oil: 5g

Corn oil: 5g

Note: the mold will not stick with a little oil. I did it in the morning to save time. It's OK, too.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet