peeled mung beans 200 grams Butter 40g
Condensed milk 180g
How to make mung bean sorbet Mung bean sorbet-Illustration of how to make Chinese pastries that are essential in summer 1

Step 1

The ingredients for making the most basic mung bean cake are very simple: peeled mung beans, butter, and condensed milk. It's best if you can buy peeled mung beans, otherwise you have to soak the mung beans and rub the skin manually. Of course, it’s not impossible to make it with the skin on, but the taste will be very rough. Mung bean sorbet-Illustration of how to make Chinese pastries in summer 2

Step 2

Mung beans/peeled mung beans need to be soaked for about eight hours in advance (you can just soak them overnight~), be sure to soak them thoroughly!Mung bean sorbet-Illustration of how to make Chinese pastries in summer 3

Step 3

The soaked mung beans should be able to be crushed if you use a little force with your hands. If they still can't be crushed, just soak them for a while. If they are really soaked, they will be much easier to steam and grind later. Anyway, they have been soaked for so long, so it's not bad. For a while. Mung bean sorbet-Illustration of how to make Chinese pastries in summer 4

Step 4

Steam the soaked mung beans over high heat for 25 minutes. Here I just use a pot to steam it, because the amount is not large, it saves trouble. Of course, you can also use a steamer or a steamer, it depends on your convenience! Mung bean sorbet - Illustration of how to make Chinese pastries that are essential in summer 5

Step 5

The steamed mung beans should be very soft and turn into mud when gently squeezed with your hands. This is fine. If not, steam them for a while longer. (Be careful when you test the beans by hand and it will burn your hands!!!) Mung bean sorbet - Illustration of how to make Chinese pastries in summer 6

Step 6

The next step is to sift! I recommend sifting it while it's hot, but you don't want to steam it right away. Wait for it to cool down a bit before doing it. Put the steamed mung beans into the sieve, put on your gloves, crush them in circles and press them through the sieve. This step requires a little patience and is a bit laborious and time-consuming (the more soaked and steamed it is, the easier this step will be). Mung bean sorbet-Illustration of how to make Chinese pastries in summer 7

Step 7

If it's too hot to put on your hands, just use itUse the spoon little by little, be patient! A good soup needs to be simmered slowly, and a good pastry needs to be cooked slowly and carefully, every step of the way. Anyway, the sifted mung beans should be in the form of very fine mung bean powder. Mung bean sorbet-Illustration of how to make Chinese pastries that are essential in summer 8

Step 8

After adding the butter, make a hole in the pot and slowly melt it, then stir-fry it with the mung bean powder. You don’t need to fry it very carefully. Of course, if you are lazy, you can also use a wall breaker/a grinder to grind the mung beans. powder, but I sincerely tell you, the powder that comes out is not as fine as the sieve, and the taste of the finished product is also a level lower, because after all, there are particles that the machine cannot beat~ So you can decide for yourself if you use the machine by hand. , I have told you everything I need to say. Mung bean sorbet-Illustration of how to make Chinese pastries that are essential in summer 9

Step 9

After grinding and sifting, heat the pot over medium heat (keep it over medium-low heat because you don't want it to burn). When the pot is hot, add mung bean flour and butter.Mung bean sorbet-Illustrated recipe for summer essential Chinese pastries 10

Step 10

After putting the butter in, make a hole in the pot and slowly melt it, then stir-fry it with the mung bean flour. There is no need to fry it carefully here. Then you can add the condensed milk. After adding the condensed milk, you can be patient and stir-fry carefully and evenly. Remember to always keep the heat low to medium, and then the whole stir-frying process will take about 5-10 minutes. Mung bean sorbet-Illustrated recipe for summer essential Chinese pastries 11

Step 11

Then you can add the condensed milk. After adding the condensed milk, you can be patient and stir-fry carefully and evenly. Remember to always keep the heat low to medium, and then the whole stir-frying process will take about 5-10 minutes. Mung bean sorbet-Illustrated recipe for essential Chinese pastries in summer 12

Step 12

The stir-fried mung beans should be in the form of puree with a little bit of sand. The overall feeling should be that it can stick together if you press hard, but it will fall apart with a little fiddle. In short, it’s good that you’ve reached this level of speculation! Mung bean sorbet-Illustrated recipe for summer essential Chinese pastries 13

Step 13

After cooling for a while, you can press the mold. Here I took a basic mung bean cake mold to show you what it looks like. Remember to compact it! Otherwise, there will be small gaps and it won’t look very good. Mung bean sorbet-Illustrated recipe for summer essential Chinese pastries 14

Step 14

There are thousands of molds, you can choose whatever you want. There are so many of them on certain treasures, and you can create a lot of tricks with just one set! Mung bean sorbet-Illustrated recipe for summer essential Chinese pastries 15

Step 15

Although the molded mung bean cake can be eaten directly, I strongly recommend that you refrigerate it for a while before eating it. You will discover a new world! The refrigerated mung bean cake is like a sorbet with a very firm texture! It’s really a hundred times more delicious than ordinary warm/room temperature mung bean cake! Mung bean sorbet-Illustrated recipe for summer essential Chinese pastries 16

Step 16

Okay, the recipe is actually very simple, but making delicious mung bean sorbet is all about the details! Details determine success or failure~ You can add some embellishments yourself at the end! It’s very respectable to give to others and eat for yourself, and if you have a piece of it in summer, you will definitely feel satisfied! Go ahead and eat~ Mung bean sorbet cooking tips

#Mung beans and peeled mung beans If peeled mung beans are not available in ordinary supermarkets, Aubao must have them! If you don’t give up, you must use the ones with the skin on, and I won’t stop you. You will know the taste difference I am talking about after you try it and compare it yourself. #too much sugar? Too much oil? I know I used a lot of condensed milk and butter, but! If you add too little butter, it won’t form a puree, and the texture won’t be as good. As for the condensed milk (that is, sugar), you can control the sweetness yourself. As I said before, everyone’s taste is different, so why don’t you get into trouble with me here? If you really want to add less of both, go ahead, I won’t stop you, the taste is different anyway. I am a person who has been here, listen to me, that’s right. If you really think it's unhealthy, then go out with the cross on the upper right corner, and I won't let you stay. #condensed milk If there is no condensed milk, can I add sugar or honey or something else? I said no, do you really not want to join? I added condensed milk because I think after trying various sugars, condensed milk tastes the best. Of course you can add other sugars, but the taste will definitely be different, right? If you like the taste of this difference, just like it, or not. If you don’t like it, just change it and adjust it yourself. Think about it for yourself, does condensed milk, honey, and white sugar taste the same? Yes or no?