Bean paste cake(lv dou gao )

Bean paste cake

Introduction:

"It's the Dragon Boat Festival again. I really don't want to buy mung bean cakes outside. So, do it yourself. "

Production steps:

Step 1: 1. Soak mung beans for more than 12 hours, wash them, steam them in a pot, and crush them by hand. Twist the back of a spoon into mung bean paste, or beat it with a cooking machine.

Step 2: 2. Steam the glutinous rice flour. Or fry it in a frying pan. Then sift.

Step 3: 3. Put the mung bean paste into the frying pan, stir fry the mung bean paste slowly in the hot pan with cold oil and low heat. You can add some butter with milk flavor (or not, depending on your preference). When the water content is reduced, add glutinous rice flour, sesame oil, honey and sugar until the mung bean paste is fried into a ball in the pan without touching the pot. Cool before shaping.

Step 4: divide the mung bean paste into 25g, rub it into a circle, and press it into shape with a mold. It tastes better when refrigerated.

Step 5: you can also pack the red bean paste and purple potato stuffing in the mung bean cake, and wrap the stuffing into the mung bean paste like dumplings, and then press it into a mold.

Step 6: if mung bean paste sticks to your hands, use some hand powder to prevent it from sticking. (stir fry or steam glutinous rice flour or low flour)

Materials required:

Mung bean with skin: 200g

Glutinous rice flour: 40g

Edible oil: right amount

Butter: 15g

Sesame oil: appropriate amount

Honey: right amount

Sugar: right amount

Note: I didn't buy peeled mung beans. Later, because of the time, I didn't peel the soaked mung beans, so the color of mung bean cake looks dark. If you use peeled mung beans, the taste will be more delicate and the color will be light yellow. Oil and sugar are easy to scorch, so you can only use a small fire when frying, and keep stirring to prevent sticking to the bottom and scorching. Because some water is added when using the cooking machine to make mung bean paste, so there is a lot of water. The frying time is very long. It's really tiring. You can also press the mung beans into mud with spoon bottom. I didn't write the amount of honey and sugar, just a little sweet. The amount of oil, according to their preference for mung bean cake dry and wet, like to eat a little greasy can give more oil, taste more humid, soft waxy. I did it by myself, so I didn't take pictures of some steps. I'm sorry, children's shoes.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Lv Dou Gao