Traditional summer snack mung bean cake(xia ri chuan tong dian xin lv dou gao )

Traditional summer snack mung bean cake

Introduction:

"Mung bean cake is a kind of traditional summer snack, which can be divided into stuffing and no stuffing. It is small and delicate in shape, clear in pattern, cool and sweet in taste. Unlike other pastries, mung bean cake must be made with sesame oil. The biggest feature of mung bean cake is its strong hemp flavor. "

Production steps:

Step 1: prepare all the raw materials you need.

Step 2: put the glutinous rice flour into the pot and fry it over low heat.

Step 3: stir fry until there is no powder flavor and the color is yellowish. Turn off the fire and let it cool.

Step 4: put mung bean noodles into a steamer and steam over medium heat for about 30 minutes until cooked.

Step 5: take it out and press it with a spoon. (mung bean noodles are easy to caking after steaming)

Step 6: add the fried glutinous rice flour.

Step 7: mix well and sift.

Step 8: add sugar powder and mix well.

Step 9: add honey.

Step 10: add sesame oil, sunflower oil and cold boiled water.

Step 11: mix well. (you can't add more water. You can squeeze the cake powder into a ball with your hands, and it doesn't spread, but it doesn't stick.)

Step 12: sift again, the taste will be more delicate.

Step 13: put the right amount of cake powder into the mold and press it tightly. (I press it with a bottle cap, about 45g each)

Step 14: put the mold into the plate and press down slightly.

Step 15: bring it up and gently push out the mung bean cake.

Step 16: put the prepared mung bean cake into the sealed preservation box and refrigerate it in the refrigerator for better flavor.

Materials required:

Raw mung bean noodles: 220g

Glutinous rice flour: 50g

Powdered sugar: 55g

Honey: 50g

Sesame oil: 15g

Sunflower seed oil: 30g

Cold boiled water: 20g

Note: 1. The proportion of sesame oil in this formula is large. If you don't like sesame oil with heavy flavor, you can reduce the amount of sesame oil and increase the amount of sunflower seed oil. The total amount of oil can't be changed, otherwise it will be dry and affect the taste. 2. I use 50 grams of moon cake mold, made of about 45 grams of mung bean cake.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Xia Ri Chuan Tong Dian Xin Lv Dou Gao