Mung beans don’t just cook soup, put them in a pot and steam them, they are sweet and delicate, cool and cool
When it comes to relieving heat, mung beans are of course the standard in summer. Whether it is mung bean soup, mung bean paste, mung bean cake, mung bean cold skin, mung bean sprouts, mung bean cold cake. These are more recommended foods in summer, because their main ingredients are mung beans. Mung beans are dry and cool, which is a good food for relieving summer heat. Mung beans can not only clear the heart and diuresis, but also relieve cough, clear heat and detoxify. It can also be used for antibacterial and antibacterial.
Everyone should be able to cook mung bean soup, so I won’t say much. Today I will share with you a delicious and simple mung bean cold cake, which is soft, glutinous and sweet, ice cold, and the most important thing is that the method is very simple. There is no complicated dough kneading, just soak the mung beans, then stir them, put them in the pot and steam them, and you can eat them right out of the pot. Even if you are a novice in the kitchen, you can easily complete it without worrying about failure. Let's take a look together.
Ingredients list: 400 grams of mung beans, 60 grams of sugar, 150 grams of glutinous rice flour, 50 grams of starch, 300 grams of milk
400 grams of mung beans, washed and soaked in water for one night in advance, if the time is short, soak for at least 4 hours.
After soaking, drain the water, spread it on the steamer, and steam for 20 minutes on high heat. The specific time actually depends on the size of the firepower, as long as it is steamed.
Gently pinch it with your fingers and it can be broken, which means it is steamed. Pour it out and put it into a large bowl.
Add 60 grams of sugar, 150 grams of glutinous rice flour, 50 grams of starch, and 300 grams of milk while it is hot, and stir well to form a batter. This state is relatively thin, not too thick.
Then prepare two boxes, first brush the oil to prevent sticking, and then pour the batter. Oiling is mainly for better release from the mold. It is recommended to use a non-stick mold, or you can spread a high-temperature-resistant food-grade plastic wrap in the mold, which is fine.
Cover with plastic wrap, pierce the surface for ventilation, and then steam it in a pot.
Put it on high heat for 30 minutes, steam it, take it out and let it cool, then put it in the ice cold for 2 hours and then demould, the taste will be better after refrigeration.
Cut into small pieces when eating, and the delicious mung bean cold cake is ready. It is delicious for relieving heat. It is a must-have in summer. If you like sweet food, you can also sprinkle a layer of white sugar. Many people eat it like this. Sweet, delicious and cold, it is really super refreshing.
If you can’t finish eating, you can put it in the refrigerator and freeze it. Insert a bamboo stick and wrap it in plastic wrap. After freezing overnight, it will be a delicious mung bean ice cream. The taste is also good. Simple and healthy homemade ice cream, you can try it if you like it .
Tips:
It is recommended to soak the mung beans in advance. Even if it is not overnight, the shortest time is about four hours. Only fully soaked mung beans are easier to cook when steamed.
Mung bean cold cake must be fully steamed, because there is glutinous rice flour in it, if it is not steamed, the taste will be raw.
Put it in the refrigerator for a while, the taste will be better. If you can't finish it, you can freeze it directly, and it can be used as ice cream.