The summer is hot. If you want to eat mung bean cake, you don’t have to buy it. You can master the method and it will be sweet and healthy.

A few days ago, my sister’s nephew came to my house and took him to the supermarket to buy something. He had to buy a box of mung bean cake. I couldn’t help but bought it back. To be honest, since I can make all kinds of Chinese and Western snacks, , I rarely buy it outside. The most important thing is to consider health. The various additives and preservatives I buy are really worrying. Now I should try my best to make it myself. My husband often laughs at me and says that all I have to do is rent a piece of land in the countryside to grow vegetables, raise chickens and raise pigs. There is nothing I can do about it. There are too many food safety problems nowadays.

I promised my nephew that I would make homemade mung bean cake for him. To be honest, this was my first time making it. I did some research on the Internet and compiled many homemade mung bean cake recipes. I saw that most of them need to be sieved. This is really cruel. I definitely don’t have the patience, so I thought of a way to use our usual blender to process it in advance. This way, even if it doesn’t pass through the sieve, the taste will still be sweet and delicate. It’s much tastier than the ones bought, and there are no additives. healthier.

Now that the weather is getting hotter, it is the season when yang energy grows. The sun is scorching hot, and people can easily get angry and lose their appetite. In severe cases, they can suffer from heatstroke. So you should cook more mung bean porridge or prepare some for your family. Small snacks such as mung bean cake can clear away heat and relieve heat, reduce inflammation, diuresis and swelling, quench thirst and relieve irritability, improve eyesight and lower blood pressure. This mung bean cake is ready as a snack or afternoon tea. It is a delicious way to satisfy your cravings. Once you learn how to make it for your family, you no longer need to buy it.

Cranberry mung bean cake

Ingredients: 250 grams of peeled mung beans, 80 grams of corn oil, 70 grams of sugar, a little dried cranberries

Production process: < /p>

1. Use peeled mung beans for mung beans, which are sold online or in supermarkets. Soak them in cold water for one night in advance.

2. Add an appropriate amount of water to the steamer, put a steaming curtain and a wet drawer cloth, drain the mung beans and place them on top. Bring to a boil over high heat, then turn to medium to low and steam for 50 minutes until cooked through. If it can be easily crushed by hand, it is cooked.

3. Put the mung beans into the blender, start the machine directly without adding water, and blend the mung beans into mung bean puree.

4. Then put it into a basin and crush it again with a spoon until it is very fine, so there is no need to sift.

5. Heat a non-stick pan, add corn oil and heat until warm. Pour in mung bean puree and stir-fry over low heat for a while until the corn oil and mung bean puree are completely blended. Then add white sugar and stir-fry evenly. The addition of will make the mung bean paste become a little thinner, continue to fry for a while, and turn off the heat until it forms a ball.

6. Add chopped dried cranberries and mix evenly.

7. Pour out the mung bean paste and let it cool, divide into 40g small portions and roll into balls.

8. Use the mooncake mold to press out the shape. After making the mung bean cake, cover it with plastic wrap and store it in the refrigerator. If it is homemade without any additives, it should be eaten as soon as possible.