Super delicious mung bean cake, as long as 3 simple ingredients, sweet and delicate melt in the mouth, a must-have in summer

Today I will share with you the method of making mung bean cake at home, the process is not complicated, peeling mung beans we can buy ready-made, you can also buy mung beans after soaking for 24 hours, rub the skin off to it, but this is more troublesome, and it is best to refrigerate and soak, if the room temperature is too high you will get a large pot of mung bean sprouts, with peeled mung beans everything left will be relatively simple, and then prepare an appropriate amount of white sugar and butter, you can make it yourself with less oil and less sugar, so it is healthier, You can also make a variety of sandwich fillings or various shapes according to your preferences, the only disadvantage of homemade mung bean cake is that because there are no additives, the shelf life is relatively short, it is generally recommended to eat it within 2-3 days, friends who like it can try!

Pour 400g of peeled mung beans into a bowl, pour in the water that has not covered the mung beans, and soak them in the refrigerator overnight;

Wash the soaked mung beans, drain the water, pour them on the steaming drawer and spread them evenly;

Steaming in a pot on cold water, boiling water and steaming for about 40 minutes, steam the mung beans to a state of crushing when pinched on high heat, and the water of the steamed mung beans is relatively small, which can reduce the time of frying later;

After the mung beans are steamed, pour them into a blender, whip them into mung bean puree, whip them for a while, the more delicate the whipping, the better, and if you feel that the whipping is not delicate, you can sift it;

Add 120g of butter to the pan, heat over low heat until the butter melts, add the sifted mung bean puree, stir-fry evenly;

Then add 100g of sugar, stir-fry over low heat, low heat when stir-frying, and be sure to stir-fry frequently, so that the moisture in the mung bean puree can be fried as soon as possible, and the mung bean puree can be avoided by frying the paste, and finally the mung bean puree can be fried into a lump state to get out of the pot, and cool it out of the pot for a while;

Divide the fried mung bean puree into small agents, my mold is 30g, so divide it into about 30g of a small agent, hold it tightly with small agents, load the mold with flower pieces, put the agent in, and gently press a few times;

Then buckle it upside down on the plane, stabilize the lower part of the mold with your hands, press the push hand of the mold hard, and then gently push out the mung bean cake, so that the mung bean cake is ready;

Summary of the practice of mung bean cake:

1. Raw materials: 400g of peeled mung beans, 120g of butter, 100g of sugar;

2. You can use vegetable oil without butter, but it will be more fragrant with butter;

3. The amount of sugar can be appropriately increased or decreased according to your own preferences;

4. On the basis of this formula ratio, you can add another 20g of maltose, which will be easier to form a clump, and you can not add it if you don't have it;