Mung Bean Cake is a traditional Chinese dessert. The sweet and tight texture is a good choice for afternoon tea.
What is Mung Bean Cake?
Mung bean cake is one of the traditional special pastries, which is a summer snack. According to legend, in ancient China, in order to seek safety and health, dumplings, realgar wine, mung bean cake, and salted duck eggs were eaten during the Dragon Boat Festival.
The main raw materials of mung bean cake are cooked mung bean flour, steamed potato flour (or wheat flour, pea flour), vegetable oil (sesame oil), cooked lard, cotton sugar, etc. The taste is sweet and cold, non-toxic, and has the functions of clearing heat and detoxifying, relieving heat and quenching thirst, relieving water and swelling, and relieving eyesight. It has the characteristics of neat and regular shape, light yellow color, fine and tight tissue, and delicate flavor without sticking teeth.
Mung Bean Cake Recipe
You’ll Need
250g peeled mung beans
80g of butter
70g of sugar
50g Maltose
5gmatcha powder
How to make Mung Bean Cake
1. Pre-soak the peeled mung beans in water for about 8 hours, it’s better to soak in refrigerator.
2. Wash the peeled mung beans after soaking.
3. Put peeled mung beans in a steamer and spread out. Steam over high heat until the green beans bloom and are easily crushed.
4. Pour the steamed mung beans into the blender.
5. Add some water to mix well.
6. Put mung bean puree in the pot, add corn oil and start frying over low heat.
7. Add sugar and keep frying.
8. After the oil and sugar are absorbed by the mung bean paste, add maltose and continue frying until the mung bean paste can hold the ball.
9. Divide the mung bean ball into two portions, and sift one into the matcha powder and mix well to make the matcha flavor.
10. Divide the two flavors of mung bean balls into 40g each.
11. Use the moon cake mold to press the shape.
12. Enjoy it.
Mung Bean Cake
Ingredients
- 250 g peeled mung beans
- 80 g of butter or corn oil
- 70 g of sugar
- 50 g Maltose
- 5 g gmatcha powder
Instructions
- Pre-soak the peeled mung beans in water for about 8 hours, it’s better to soak in refrigerator.
- Wash the peeled mung beans after soaking.
- Put peeled mung beans in a steamer and spread out. Steam over high heat until the green beans bloom and are easily crushed.
- Pour the steamed mung beans into the blender.
- Add some water to mix well.
- Put mung bean puree in the pot, add corn oil and start frying over low heat.
- Add sugar and keep frying.
- After the oil and sugar are absorbed by the mung bean paste, add maltose and continue frying until the mung bean paste can hold the ball.
- Divide the mung bean ball into two portions, and sift one into the matcha powder and mix well to make the matcha flavor.
- Divide the two flavors of mung bean balls into 40g each.
- Use the moon cake mold to press the shape.
- Enjoy it.
Tima
Looks wonderful and thanks for sharing the recipe.