Mung Bean Cakes
With summer here, it’s the perfect season for mung bean cakes. Mung beans are rich in nutrients and are a legume with high economic and nutritional value. They help relieve summer heat and boost energy, clear heat and detoxify the body, soothe the throat and quench thirst, and can prevent heatstroke and help treat food poisoning. The delicate, refreshing texture of mung bean cakes will leave you wanting more.
Ingredients
Steps
1. Rinse the mung beans and soak them overnight. Discard the soaking water and rinse again. Add water until it’s roughly level with the mung beans, then steam over boiling water for about 20 minutes.
2. Lightly press and crush the steamed mung beans by hand until they are powdery.
3. Pass the mung beans through a sieve. Only after sieving will the mung bean cakes have a melt‑in‑your‑mouth texture.
4. Put the sieved mung beans into a nonstick pan, add sugar, and stir‑fry over low heat.
5. Stir‑fry until the mixture starts to come together and the sugar is mostly dissolved, then add the butter and continue stir‑frying.
6. Stir‑fry until the mung bean paste no longer sticks to the spatula or the pan. Take a small amount and roll it into a ball; if it doesn’t stick to your hands, it’s ready. Turn off the heat, cover with a lid, and let it cool slightly.
7. When it is no longer too hot to handle, spread a layer of plastic wrap on the work surface, put on disposable gloves, take out the mung bean paste, and roll it into a long log.
8. Divide the mung bean paste into 35 g portions, and cover them with plastic wrap.
9. Take one portion, roll it into a smooth ball, and place it on the work surface.
10. Place the mold over the mung bean ball and press it down evenly to shape.
11. Demold and place the cakes in an airtight container. Chill before serving for a better texture and an ice‑cream‑like sensation.