GREEN BEAN CAKE RECIPES RECIPES

Steps:

• Wash the peeled mung beans and soak them overnight, changing the water 2-3 times in between. If it is hot, it is recommended to keep them in the refrigerator.
• Bring the water to a boil and spread the mung beans on the gauze.
• Cover the pot and cook for about 20-25 minutes.
• Add the steamed mung beans to the mixing cup and add the right amount of water.
• Start the whipping function of the mixer and beat the mung beans into a uniform and delicate mung bean paste.
• Prepare butter, confectioner's sugar, maltose, and dried cherry tomatoes, which should be chopped for later use.
• Add butter in a non-stick pan and heat until completely melted.
• Add mung bean paste and stir fry.
• Add in caster sugar, maltose and honey and stir fry.
• Add the chopped dried cherry tomatoes.
• Stir fry until the mung bean paste is non-stick pan and non-stick scraper.
• Divide mung bean paste into equal portions and knead into round shapes, each about 50 grams.
• Take a portion of mung bean ball and put it into the moon cake mold.
• Press the moon cake mold to make the shape of mung bean cake.
• I stole a bit during the frying process. If I didn’t eat it, one more would come out. The mung bean cake here is about 50 grams each. You can make it as big as you like, and you don’t need to use my portion.

Steps:

• Pre-soak the yellow mung beans overnight. Rinse and dry in the next day.
• In a high pressure cooker, add clean water to slightly cover the mung beans and cook with a bean procedure until the beans are soft and easy to smash. Then smash them with a spatula until a smooth and fine mixture. Transfer it to a non-stick pan.
• Add pinch of salt, butter and vegetable oil to the mung bean mixture. Heat over medium slow fine and keep stirring in the process. Add sugar when the oil is well absorbed. Keep stirring until they can sticky together easily. Turn off the fire.
• Optional for coloring
• Straining and Shaping