Mung bean cake is divided into north and south according to taste, and the north is Beijing flavor. It is made without any grease. Although the entrance is soft, it has no oily feeling, which is also called "dried bean cake". South China includes Su-style and Yang-style, which need oiling when making, and the taste is soft and delicate.
Mung bean cake is one of the famous four-season cakes in Beijing. It has the characteristics of regular shape, light yellow color, fine and dense texture and soft and waxy taste.
Raw materials:
Mung bean100g, honey 20g, condensed milk 30g, sugar10g.
Exercise:
1. Wash mung beans and soak them in clear water overnight until the epidermis bursts;
2. Grab mung beans, gently rub them with both hands, rinse them with clear water, most of them will be peeled off, and the rest can be removed by hand;
3. Put peeled mung beans into a steamer and steam for about 20 minutes;
4. After steaming, put it into a blender and stir it into a semi-powdered paste. Like delicate, you can sieve;
5. Add condensed milk and honey;
6. Take some green bean paste and knead it into a ball;
7, loading into a mold;
8. Lift the mold after press molding.