The main raw material of mung bean cake is mung bean, and according to different regions, white sugar, osmanthus sugar, vegetable oil, bean paste, butter and other ingredients are often added. Its small and delicate shape can range from emerald green to orange and amber, which makes people look appetizing. Take a bite gently, the delicate taste spreads out instantly, the fragrance of mung beans and the sweetness of sugar and the aroma of oil are perfectly integrated, soft and glutinous but not sticky, delicate but not greasy, cool and no cold, and make people have an endless aftertaste.
Mung bean cake is not only delicious, but also authentic health food, because mung bean is not only a nutritious bean food, but also a long-standing Chinese medicinal material, and its efficacy has been recorded in the Tang Dynasty’s “Rihuazi Materia Medica”. It has the effects of quenching thirst, clearing heat and detoxifying, diuresis and swelling, and lowering blood pressure, and is commonly used to treat summer heat and thirst, carbuncle swelling and sores, drug and food poisoning, edema, poor urination, high blood pressure, cataract and other diseases. In particular, the effect of relieving heat is outstanding, “Huiyan of Materia Medica” Yunqi “clear the heat of the summer, calm the heat, moisten the dry heat, detoxify the heat”, “Suixingju Diet Recipe” said “mung beans are sweet and cool, cook to clear the gallbladder and nourish the stomach, quench the heat and quench thirst, facilitate urination, and have diarrhea”. Therefore, eating mung bean cake in summer can not only relieve the heat and cravings, but also help treat certain diseases, which can be described as the best of the three. However, it should be noted that mung bean cake is cold, so the elderly, children, pregnant women and people with cold constitution should eat less, and people who are taking medicine and diabetics should not eat it.
Mung bean cake can also be made at home, do-it-yourself, clean and hygienic.
Ingredients: 250 grams of peeled mung beans, 50 grams of butter, 60 grams of sugar, 20 grams of milk powder. 1 mung bean cake mold.
Method: 1. Wash the mung beans, put them in a bowl, add an appropriate amount of water, and soak them for 3~4 hours to fully absorb the water.
2. Remove the mung beans, drain the water, put them in the steamer, and steam them on high heat for about 30 minutes until the beans are cooked (gently clip them with chopsticks and break them).
3. Take out the mung beans to dry slightly, put them in a fresh-keeping bag, seal them, and roll them into a delicate mung bean puree with a rolling pin or other tools, as evenly as possible.
4. Melt the butter in the pan, put in the mung bean puree, keep stir-frying, add sugar and milk powder, continue to fry slowly over low heat, fry until the mung bean puree is dry, and turn off the heat when you can hold the group.
5. Take out the mung bean puree, let it cool, divide it into small portions of uniform size, knead it into a round ball, put it into the mold, press it to form, and gently remove the mold.