Hello everyone, my name is Jin.
Today, we are going to make mung bean cake. The
filling is cranberry cream cheese
. It tastes richer and tastes less
sweet. The recipe is less sugar and healthier
. 300 grams of mung
bean, you can buy peeled split mung bean in store
rinse thoroughly
. After
cleaning
, add water to soak for 2 to 3 hours. The
soaking work can also be done overnight.
Put it in the refrigerator and soak it
overnight
. The volume of the soaked mung beans has increased significantly and
can be easily crushed into small pieces. Drain
the water. Pour it into the steamer,
cover it and steam it for about 30-40 minutes.
Using the steaming time
, let’s prepare some cranberry cheese filling. If you
don’t stuff it, you can skip this step.
I used 125 grams of cream cheese today.
Put it in a bowl and let it soften at room temperature. It softens when it
can be easily pressed.
Add 20 grams of powdered sugar,
stir and mix together until it is smoother
like this. Add 25 grams of chopped dried cranberries and
mix together. All right, put it in
the refrigerator after stirring and let it solidify a little, which
is easier for later packaging.
Check
steamed bean
if the steamed mung beans can be easily ground into powder, then
pour them all into the food processor,
add a small amount of milk, and
beat at high speed into mung bean puree
. The amount of milk is subject to your machine's ability to work.
Don't add more
. This will reduce the later frying time . Beat
it until it is finer. Put the beaten mung bean paste into a non-stick pan, add
55 grams of vegetable oil , and use medium low heat for the whole process.
Use tasteless vegetable oil for frying .
Do not use heavy-flavored oils such as peanut oil or olive oil.
Stir fry until the vegetable oil is absorbed. Add
35 grams of chopped rock sugar and
continue to stir fry. If there is
no rock sugar, you can use white sugar instead
. Finally, add 20 grams of honey. You can
also use it. The
maltose continues to
stir fry and mix well
until the mashed mung bean
does not stick to the shovel like this
Since I added less milk,
it only took about 5 minutes for the whole process
. If you want to make matcha flavor,
you can separate
a part of mashed mung bean,
add a teaspoon of matcha powder
, mix well,
and divide other small part
, add chopped dried cranberries and mix
together to make a cranberry-flavored mung bean cake. Divide
into small portions according to the grams of your mold and
put them in
Press down
and unmold,
a cranberry-flavored mung bean cake is ready, make
the rest as well,
take out the refrigerated cranberry cheese filling, divide it
into small portions,
and use 1 portion of plain mung bean paste
in the middle Press out a small nest
, wrap 1 portion of cranberry cheese filling
, put it into the mold,
press and unmold
a stuffed mung bean cake is ready. In the
same way,
the matcha flavor is also wrapped in cranberry cheese filling
. There are 3 flavors. The mung bean cake is all ready.
This is the original flavor.
This is the matcha flavor. The
prepared mung bean cake can be eaten directly. If
you can't finish eating it, you can put it in the fresh
- keeping box and keep it in
the refrigerator. The refrigerated mung bean cake tastes better
, especially
in summer. It
is very cold and cold.
Refreshing and enjoying a leisurely afternoon tea time
with a cup of tea is really good.
Today 's video is here.
Thank you for watching.
If you like my video, don't forget to like, share and subscribe my
channel. I am jin, see you next time.