Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mung bean cakes. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Mung bean cake (lvdougao) is a traditional and popular Chinese dessert in summer. The main ingredient, mung beans or sometimes called as green mung bean is a common and daily ingredient in Chinese cooking. In traditional Chinese medicine, those little green beans have a cold property, which can further help to protect our body from hot. Mung bean cake is one of the traditional special pastries, which is a summer snack.
Mung Bean Cakes is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Mung Bean Cakes is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have mung bean cakes using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mung Bean Cakes:
- Prepare 1 cup peeled green beans
- Prepare 2 Tbs sugar
- Take 4.5 Tbs maple syrup
- Take 4 Tbs low-fat, salt-free butter (soften)
- Take (Note: You may increase butter to 5.5 Tbs)
Mung bean cakes are divided into south and north according to their taste. No oil is added in the preparation. Although the entrance is soft, there is no oily feeling. It is also called "dried bean cake".
Steps to make Mung Bean Cakes:
- Rinse the mung bean several times with water until the water is clear, soak in water overnight. (add water at least 3 inches above the top of the beans.)
- Drain, after soaking. Set the steamer: Add enough water in the bottom of the pot. Cover the steamer and bring the water to boil. Place mung beans in the steamer and steam for 30 minutes. (you may cover a parchment paper under the lid to prevent extra water falling in to the beans.) Check the cooked mung beans: It should have a soft texture when squeezed between your fingers.
- Meanwhile, prepare Mooncake Mold: I use the jelly mold, rinse it with hot water, and set dry. (You can apply a thin layer of oil in the mold to help demolding if needed)
- Use a food processor to break the steamed mung beans into fine powder when it is still hot.
- Add sugar, maple syrup, and butter into the food processor. Blend everything together until smoothly. (This is "Mung bean paste" which can be used as a filling for other desserts)
- Preheat a pan, use a paper towel to apply a thin layer of oil to the bottom of the pan. Fold the mung bean paste over medium/small heat until the paste dries up and become a soft/ smooth dough.
- Transfer the dough to a bowl and let it cool down a bit about 5 minutes. Wear gloves, apply a little butter on the gloves. Take a small portion of the mung bean paste then roll it into a round ball (about 30 g per ball). Gently press it into mold.
- Let it cool down more in the mold about 10 minutes. Put a parchment paper on the cooling grid, demold the mung bean cake on it, let sit until completely cool down. Enjoy it directly or chill in the refrigerator then eat it cold as the iced mung bean cake. (This is a low-fat formula, so the product is easy to break/crack, depending on personal preference, you may increase the amount of butter to 5.5 tablespoons)
- Ready to serve and ENJOY!
Although the entrance is soft, there is no oily feeling. It is also called "dried bean cake". South includes Su style and Yang style, which need to add oil when making, and the taste is soft and. The mung bean cake I made today is a low-sugar version. It is not sweet at all.
So that’s going to wrap it up with this exceptional food mung bean cakes recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
