Every summer I buy a lot of mung beans to keep at home. I can grab a handful when cooking porridge or rice, or use them to make mung bean soup. I drink them from early to late summer to clear away heat and increase appetite.
Of course, there are many ways to eat mung beans. For example, the mung bean cake shared today is sweet and soft, perfect for eating in summer. The crust of this cake is mainly glutinous rice flour, so it has a soft texture and is delicious even when it is cold. Children will also like it very much. In the hot summer, you can try making it, it tastes great.
Mung beans Glutinous rice cakes
[Ingredients] Mung beans, white sugar, glutinous rice flour, flour
[Specific methods]
. Rinse the mung beans and soak them in cold water for eight hours, or refrigerate and soak them overnight to completely soak the mung beans.
. Wash the soaked mung beans again, put them into the pot, add water, bring to a boil over high heat, then turn to medium to low heat and cook the mung beans.
, about half an hour, just cook the mung beans until they bloom completely. Then pour out the excess soup and the mung bean soup is ready to drink.
. Pour the mung beans into the wok, add an appropriate amount of sugar to taste, and then start stir-frying over high heat.
, when frying, use a spatula to press the mung beans and stir-fry until they are thick and there is no soup. You can taste it at this time. If the sweetness is not enough, you can add some sugar. Set the fried mung beans aside to cool.
, then start making noodles. Add 150 grams of glutinous rice flour and 50 grams of ordinary flour to the basin, then add about 120 ml of warm water, and stir into a dough.
, then knead the dough into a smooth dough, cover it and let it rest for ten minutes.
. After the mung beans are cooled, roll them into evenly sized stuffing balls. The ones I made here are about 60 grams each.
. After the dough has risen, knead it smooth again and divide it into small portions of even size, and roll them into balls.
0, next, shape the dough into a bowl shape, add mung bean filling, and wrap it tightly.
1. Put the dough wrapped with fillings into the palm of your hand and press it into a small cake.
2, heat a frying pan or electric baking pan and brush oil, put the cake in, fry it over medium-low heat until both sides are golden and the inside is cooked.
The filling is sweet and glutinous, the crust is soft and chewy, and the texture is rich. It is delicious hot or cold.
Fanfan Tips
, it is best to use a non-stick pan when frying mung beans, otherwise the mung beans will easily stick to the pan.
, the ratio of glutinous rice flour to flour in the cake crust is 3:1. The finished product is soft and glutinous and has some chewiness, which enriches the taste of the cake.
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