Hello everyone, I am Xiao Gao Jie. We are going to make mung bean cake today.
Peeled mung beans, 300 grams.
Remove the bad ones.
Rinse clean with water.
If water turns yellow, rinse a few more times.
Add water.
Soak the beans overnight in the fridge.
The next day.
The water has socked into beans.
Steam for 45 minutes on low heat.
If you choose to boil the beans, then you don't need to soak them over night.
So it takes less time to prepare.
However the boiling method introduces excess water,
which may cause the mung bean cakes taste sticky.
Besides it takes longer time to fry it till dry.
The steamed beans are dry and soft.
Put them in a blender.
Blend it.
A small bag of mung beans turns into a big bowl of cooked mung bean powder after soaking, steaming and blending.
Put butter in, heat it over low heat till melt.
You can use other oils or fat instead of butter.
Try to use the oil, which is solid in the room temperature. At least a part of the oil is like that.
After cakes are chilled in the fridge, butter or other oil becomes solid. It won't look greasy.
Steamed mung beans are relatively dry, and quickly absorbed butter.
And it takes less time to fry.
About 3-5 minutes.
Off the heat and add honey.
You can replace the honey with maltose or other syrups.
I will not add sugar, since the red bean filling is very sweet.
You can taste it,
and decide if you need additional sugar or not.
Put a lid and let it cool a bit.
Store bought red bean paste.
Cut off a corner.
Squeeze out a bit, and scape with a spoon.
This is one filling.
You do not need to weight it,
since it is small.
Mung bean paste is cooled.
It looks crumbly, but it can be pressed together easily.
Each mung bean ball is 30 gram.
You can get 25 of them.
Take one.
Break off some.
Pinch down.
Press in the middle.
Put in the red bean paste.
Close the top.
Cover it.
Pinch close.
You can also use the mold.
Take one ball.
Also break off a small piece.
Put the bigger piece into the mold.
Press down both the bottom and edge.
Put in the red bean paste.
Cover it.
Seal it.
Press it out.
The mung bean cake has not been refrigerated,
so the butter is till soft.
Overall the mung bean cake is soft too.
Break open.
The red bean paste is just in the middle.
Red bean paste will not leak out.
It doesn't matter if the red bean paste does leak out.
Use the mold to press the rest mung bean cakes.
Seal in a box and store in the fridge,
for 1-2 days.
If left longer, the cake will become dry,
Since the starch ages quickly in a fridge.
Put them in a freezer for longer storage time.
Then thaw in the fridge later.
Take a look at the cake which has been chilled in the fridge for a while.
The steamed mung beans have less water content,
they absorbed the butter during frying.
It made with pure honey.
The taste is rich and satisfying.
Thank you for watching, This is Xiao Gao Jie. See you in the next episode^^