Top Mung Bean Cake Recipes: Recently I’ve been reading a pretty popular novel called “My Grandmother Asked Me to Tell You She’s Sorry”.
It’s mainly about a girl named Elsa and her relationship with her grandma.
It’s a very heartfelt story, but I won’t go into the specifics.
let’s make some mung bean cakes
[Ingredients] There are two kinds of mung bean cake.
We’re going to do “skin on” method first.
We need to wash, then cook the mung beans, skin on, until soft.
Add enough water to submerge the beans by a centimeter or little less than half an inch.
Cover and bring to boil over low heat once boiled, turn off heat and let stew with lid on for a while (15 to 20 min).
Bring to boil again over low heat, then turn off, let stew wit lid on.
Repeat 2 to 3 times.
The beans are split open now, and very soft, meaning they’re cooked.
The water in the pot at this point should just submerge the beans.
Top Mung Bean Cake Recipes
You need to watch the pot and add water as needed.
Now add in the rock sugar and salt.
Stir until the sugar has totally dissolved.
Now we transfer into a blender or food processor.
Blend into a smooth paste.
Because we left the skin on the paste will have bits of unblended skin.
You can remove them with a sieve directly into a large pan.
It’s optional but it will make the cake feel smoother in your mouth.
Add the milk powder.
Heat off, mix the milk powder into the paste.
Add the butter, and cook over medium-low heat.
First let the butter completely melt into the paste, then, stirring constantly, cook the water out of the paste.
Don’t let it burn and stick to the pan.
I suggest you use a pan that conducts heat evenly, like a heavy bottom sauce pan.
Otherwise the paste will burn more easily.
Keep stirring over heat until it’s thick enough to form a dough ball.
It feels like the paste has all come together into one.
And can slide-around-the-pan-somewhat-if-you-let-it kind of feel.
Transfer to a large, shallow bowl.
Cover flush with plastic wrap or it will form a skin on the surface, place in the fridge to chill.
Now let’s make the second method, which is mung beans with the skin off.
First step is to soak the beans overnight.
Gently rub the beans between your thumb and forefinger like that rub off the skin.
The skin will float to the top.
So when you pour the water out it flows out as well, leaving just the beans behind.
Rinse and repeat several times to clean off all the skin.
Of course, you can buy skinless mung beans.
It’s usually not too hard to find.
I just happen to not have any at home,and didn’t want to go out to buy some.
So I cleaned the skin off myself.
It’s a bit of a hassle.
Place the peeled mung beans into a large pot and add enough water to submerge it by a cm.
Turn on low heat and cover.
Cook just like the first method, letting it boil, turn off heat and let stew with lid on 15 to 20 minutes, adding water as needed and bring to boil again.
Repeat two to three times.
Until the beans have all split and are soft.
There is still a little bit of water in the pot, though not as much as the skin-on method.
Add oil and honey,and also xylitol.
People have asked me how to use sugar substitutes in sweets.
So today I’m using xylitol.
It’s sweetness is about the same as raw cane sugar and came be switched out with equal amounts.
But if you’re diabetic you should still follow doctor’s orders when consuming xylitol.
Now transfer everything into a blender or food processor.
Blend until a smooth paste.
Since there’s no skin, there’s no need to pass it through a sieve.
Directly pour into a large pan.
Add some vegetable oil and cook over low heat.
The first method I had added butter and milk powder.
So it is milk-flavored.
This method I’m only adding oil because I want it to have a pure bean taste.
No dairy product here, just flavourless oil.
Stirring constantly over low heat, cook out the water.
Until it comes together into a dough ball.
It has a play dough feel to it.
You can clearly feel and see, how much smoother this is compared to the skin on method.
Transfer to a large, shallow bowl.
Cover flush with plastic wrap or it will develop a skin.
Chill in the fridge.
Now let’s prepare the mold.
If you’re using wooden mold it’s better to oil it the day before use, because it needs to absorb the oil.
Generously apply oil to every nook and cranny of the mold,both front and back, rubbing it in with your hands.
Let it absorb the oil and repeat several times.
Oil the inside of the mold once more before use.
Make sure the mung bean paste is completely chill.
Fill the molds, firmly press it in with your hands.
And scrape away the excess with a scraper or knife.
It can be removed immediately by turning it over and banging it on the table or hand.
Because this recipe doesn’t have a lot of oil,the cake may stick to the mold.
That’s why the mold needs to be oiled once more before use.
Do the same thing with the skinless mung bean paste.
Oil the mold, fill it, press it down firmly, remove excess,then bang it on the table or hand to release it from the mold.
And now the skin-on and skin-off mung bean cakes are done.
You can choose to make your favourite one.
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