Mung bean cake (2)(lv dou gao er )

Mung bean cake (2)

Introduction:

"This mung bean cake is made by mixing the raw mung bean noodles with water. It tastes a little Q. it will harden after cooling, and it tastes good when heated in the microwave oven! When making this mung bean cake, I tossed about for several times. At the beginning of steaming, I didn't see the time, so I didn't know if it was enough to take it out in 30 minutes. However, when I took it out, I felt that the beany smell was so heavy that I couldn't stand it. Then I added some water and a small amount of custard powder, black sesame seeds, and then I turned it in the microwave oven. After I came out, I still felt a little hard The bean smell is still heavy, and then add some water to microwave, which is acceptable. The finished product has no bean smell. It tastes good when heated in the microwave oven. I had two pieces for breakfast, ha ha! Next time I'll try out the specific ratio and time

Production steps:

Step 1: 200g mung bean flour, 100ml water, 30g sugar

Step 2: mix all the ingredients together, knead well, cover with plastic wrap and put into the steamer

Step 3: heat for 30 minutes and cool the steamed mung bean noodles

Step 4: knead it and press it into the mold (I feel it's hard and has a strong beany smell. I add a little Jishi powder, water and black sesame to beat it in the microwave oven)

Step 5: This is my microwave oven, chopped with a spoon, as thin as possible to make the shape will look good (here I am lazy)

Step 6: divide mung bean dough into small parts and press them into shape (6 portions)

Materials required:

Mung bean noodles: 200g

Water: 100ml

Sugar: 30g

Note: the mung bean cake made by this method has some Q taste, not like the steamed mung bean cake. It will harden after cooling. Just microwave it when eating. It tastes good!

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Lv Dou Gao Er