Cream mung bean cake

Cream mung bean cake

Introduction:

"Mung bean is used as food, vegetable, green manure and medicine. It is the traditional bean food of Chinese people. The protein content of mung bean is almost three times that of Japonica rice, and the inorganic salts such as vitamins, calcium, phosphorus and iron are more than japonica rice. Therefore, it not only has good edible value, but also has very good medicinal value, which is called "the food valley of helping the world"

Production steps:

Step 1: soak the mung bean in water for three or four hours

Step 2: steam the soaked mung beans until soft and rotten

Step 3: beat the steamed mung beans into mung bean paste.

Step 4: add milk, sugar and cream to mung bean paste and stir well

Step 5: take appropriate amount of bean paste into a ball and put it into the moon cake mold

Step 6: press out the moon cake

Materials required:

Peeled mung beans: 1 jin

Milk: moderate

Sugar: right amount

Cream: 3 tablespoons

Note: if there is no peeled mung beans, you can put them into water, soak them overnight, and rub them with your hands. Light cream can be replaced by condensed milk, but reduce the amount of sugar after using condensed milk

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet