Simplified Mung Bean Cake – Chinese Refreshments and Desserts (74)

Cooking Instructions

1. Soak the mung beans for about 8 hours, during which the water is changed 2-3 times.

   

2. Put water in the pressure cooker and put it on the steaming rack.

   

3. Add the mung beans and steam for 30 minutes.
   
   ⭐️ If steaming with a gas stove or induction cooker, steam for 1 hour.

   

4. Heat the butter and vegetable oil in a nonstick frying pan and melt.

   

5. Pour in the mung beans, minimum heat, and stir-fry without stopping.
   
   ⭐️ If you are obsessed with the particularly delicate bean paste, you can sift the bean paste and then stir-fry, but this is more time-consuming and laborious.

   

6. In about 3 minutes, the bean paste will be crushed into fine pieces, and the bean paste and oil will also fuse.

   

7. Add the sugar and maltose, and continue to stir-fry over the lowest heat without stopping.

   

8. Soon it fused and turned off the heat.
   At this time, the bean paste is also ground more finely.

   

9. If you don't want to have plastic surgery for fear of trouble, you can put the bean paste in the box and refrigerate it before eating. Eat it in 2-3 days.

   

10. After plastic surgery, it is more beautiful, with both color and flavor.
    The mung bean cake in the picture is pressed using a mooncake mold, 30 grams each.

    

11. Also serve refrigerated. Eat it in 2-3 days.
    
    ⭐️ If you do a lot, you can freeze it, and if you feel that it is inconvenient to store it after shaping, you can put the whole ball of bean paste in a plastic bag and tie it tightly for preservation. When eating, refrigerate for one night to thaw, then put it in a bowl and cover it with plastic wrap to steam through water, and then shape, refrigerate, and eat.