Delicious And Refreshing Chinese Traditional Pastry Green Bean Cake

Mygou (Nanyang) food Ltd.Co. is a newly established food production enterprise led by the professional food research and development team in Xixia County, Nanyang City, Henan Province, China.

The product range covers Cake, Cookies, Snacks, Canned food, Mushrooms food, Ready meal, Replacement meal, and Fruit product.

Green bean cake is one of the traditional special cakes, which is a refreshing snack. The main raw materials of mung bean cake are cooked mung bean flour, steamed potato flour (or wheat flour, pea flour), vegetable oil (sesame oil), soft white sugar, sugar rose, black date meat, sweet-scented osmanthus sugar, etc. Sweet and cold in nature, non-toxic, it has the functions of clearing away heat and detoxifying, dispelling summer heat and quenching thirst, diuresis and swelling, improving eyesight, and relieving nebula. It has the characteristics of a standard and tidy shape, light yellow color, fine and moist organization, and soft and non-sticky taste.

Ingredients

Green bean, maltose, rock sugar, corn oil, mint, and an appropriate amount of water, appropriate amount.

Step:

1. Freshly picked mint leaves. Soak peeled and dried mung beans in water for one morning.
2. Drain the mung beans slightly, steam them in boiling water, and put some mint leaves on the beans. After about 15 minutes, you can simmer for a while.
3. Green beans are slightly smashed, add some mint leaves to make tea, and puree with a food processor. Don't get too wet, just beat it well, otherwise, the frying time will be doubled.
4. Mix the mashed mung bean with corn oil and stir fry in water, because it is easy to paste, you can also use a non-stick pan. The water in the pot below is close to boiling. After frying, add rock sugar powder and maltose and mix well, continue.
5. It is good to fry until it is dry and loose, and the ball will not stick to your hands when you pinch it, so it is easy to demould.
6. 50g moon cake mold, 35g mung bean paste per serving, roll into balls.
7. It is good to press it tightly with the mold, and the operation on the shovel can achieve good results. It will be demolded after a few taps and transferred to the dish with the shovel, which is not easy to deform. It is better to ice it because the mint is especially refreshing.