Mung beans 500 grams White sugar 200 grams (increase or decrease according to your own taste)
Butter 50 grams Milk powder 25 grams (optional)
Dried cranberries 40 grams (increase or decrease according to your own taste)
How to make homemade mung bean cake Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 1

Step 1

Soak mung beans for 12 hours. I soak them in the morning before leaving for work and in the evening when I come back from get off work.When done, wash it several times and put it in the rice cooker. Because the mung beans have been soaked and absorbed enough water, add a small amount of water to cover the mung beans by about 0.5 centimeters. This time I added 1 centimeter and it will be more expensive to fry later. time, and then press the porridge cooking mode. When cooked, it will look like steamed rice. Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 2

Step 2

Because the water becomes thicker when stirred, it saves the need for secondary processing with a food processor. Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 3

Step 3

Heat a non-stick pan, melt the butter, then pour in the mung bean paste. Bring to a boil over medium heat, then turn to low heat and simmer slowly, stirring constantly. I added the sugar in batches, and tasted the sweetness after each addition. Until you achieve the taste you are satisfied withSmall summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 4

Step 4

Add milk powder, stir well and continue to cook. If you don’t have it, you don’t have to add it. Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 5

Step 5

It will be very viscous and it will be a bit difficult to stir. Don’t give up at this time because you are only one step away from success. Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 6

Step 6

As long as you have enough time, the paste will eventually form into a ball. Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 7

Step 7

I stirred it like this and put it in a water-free and oil-free basin to cool down. Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 8

Step 8

After cooling, divide into balls about the size of eggs, then roll them into balls and put them into mooncake molds to press out the flower shape. The mung bean cake without any preservatives is ready. The finished mung bean cake will taste better when refrigerated.Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 9

Step 9

I used half of the mung bean dough to make two more original dishes. Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 10

Step 10

Add an appropriate amount of dried cranberries to the remaining half of the mung bean filling and stir evenly to make a cranberry flavor, sour and sweet. Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 11

Step 11

Very nice, right? Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 12

Step 12

Want to eat? Small summer dessert - homemade original mung bean cake and cranberry Illustration of how to make mung bean cake 13

Step 13

Let's take action, friends. Homemade mung bean cake cooking tips

1. If you add too much water in the porridge cooking mode, it will waste time later. You can steam it in a pot for 40 minutes like steamed buns and mash it with a rolling pin. 2. The dough should not be fried too dry., otherwise it will easily crack 3. If you don’t need to cook so many ingredients at one time, you can reduce it by half. If you don’t have butter, you can use vegetable oil instead