Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mung bean cakes. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mung Bean Cakes is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Mung Bean Cakes is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mung bean cakes using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mung Bean Cakes:
- Make ready 1 cup peeled green beans
- Make ready 2 Tbs sugar
- Take 4.5 Tbs maple syrup
- Get 4 Tbs low-fat, salt-free butter (soften)
- Take (Note: You may increase butter to 5.5 Tbs)
Steps to make Mung Bean Cakes:
- Rinse the mung bean several times with water until the water is clear, soak in water overnight. (add water at least 3 inches above the top of the beans.)
- Drain, after soaking. Set the steamer: Add enough water in the bottom of the pot. Cover the steamer and bring the water to boil. Place mung beans in the steamer and steam for 30 minutes. (you may cover a parchment paper under the lid to prevent extra water falling in to the beans.) Check the cooked mung beans: It should have a soft texture when squeezed between your fingers.
- Meanwhile, prepare Mooncake Mold: I use the jelly mold, rinse it with hot water, and set dry. (You can apply a thin layer of oil in the mold to help demolding if needed)
- Use a food processor to break the steamed mung beans into fine powder when it is still hot.
- Add sugar, maple syrup, and butter into the food processor. Blend everything together until smoothly. (This is "Mung bean paste" which can be used as a filling for other desserts)
- Preheat a pan, use a paper towel to apply a thin layer of oil to the bottom of the pan. Fold the mung bean paste over medium/small heat until the paste dries up and become a soft/ smooth dough.
- Transfer the dough to a bowl and let it cool down a bit about 5 minutes. Wear gloves, apply a little butter on the gloves. Take a small portion of the mung bean paste then roll it into a round ball (about 30 g per ball). Gently press it into mold.
- Let it cool down more in the mold about 10 minutes. Put a parchment paper on the cooling grid, demold the mung bean cake on it, let sit until completely cool down. Enjoy it directly or chill in the refrigerator then eat it cold as the iced mung bean cake. (This is a low-fat formula, so the product is easy to break/crack, depending on personal preference, you may increase the amount of butter to 5.5 tablespoons)
So that is going to wrap this up for this exceptional food mung bean cakes recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
