Bean paste cake

Introduction:

"It's nutritious and healthy. It's most suitable for summer."

Production steps:

Step 1: wash and put into the pot, cover with a large cover, cook for 15 minutes, turn off the heat and then simmer for 8 minutes

Step 2: pull out the cold water

Step 3: rub the skin with your hands, of course, you can not peel it

Step 4: it takes about 20 minutes to cook again. I use an electric rice cooker to cool slightly and make mud with the cooking machine

Step 5: put oil in the pot, pour in the mung bean paste, stir fry with low heat to make it even, then add sugar and honey to continue to stir fry, be careful not to paste

Step 6: stir fry until the mung bean paste becomes a non stick pan mass (add milk or cream to adjust if it is dry)

Step 7: let it cool, and then use the moon cake mold to mold

Step 8: Here I have about 40 grams of each, and the moon cake mold is 50 grams. Of course, you can also prepare some red bean paste stuffing to wrap in it.

Materials required:

Mung bean: 200g

Oil: 60g

Sugar: 50g

Honey: 30g (maltose)

Note: when cooking mung beans for the second time, don't add too much water. It's only a little more than mung beans. If you add too much water, it will take a long time to fry

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: light