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

Ingredients
Cooking Instructions
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Soak the mung beans for about 8 hours, during which the water is changed 2-3 times.
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Put water in the pressure cooker and put it on the steaming rack.
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Add the mung beans and steam for 30 minutes.
âï¸ If steaming with a gas stove or induction cooker, steam for 1 hour. -
Heat the butter and vegetable oil in a nonstick frying pan and melt.
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Pour in the mung beans, minimum heat, and stir-fry without stopping.
âï¸ 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. -
In about 3 minutes, the bean paste will be crushed into fine pieces, and the bean paste and oil will also fuse.
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Add the sugar and maltose, and continue to stir-fry over the lowest heat without stopping.
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Soon it fused and turned off the heat.
At this time, the bean paste is also ground more finely. -
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.
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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. -
Also serve refrigerated. Eat it in 2-3 days.
âï¸ 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.
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