low sugar and less oil‼Simple and delicious coconut mung bean cake (with universal mung bean stuffing), low sugar and less oil‼How to make a simple and delicious coconut mung bean cake (with universal mung bean stuffing)]

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low sugar and less oil‼Simple and delicious coconut mung bean cake (with universal mung bean stuffing)

In hot summer, mung bean cake, which is especially suitable for eating cool and refreshing to relieve the summer heat, is slightly sweet and not greasy, simple and quick, does not need to be broken by a wall-breaking machine, and does not need to stir-fry stuffing until you want to cry (Π_Π). Novice can succeed at one time. Let's try the formula together with friends who like it.

Food Ingredients

peeling mung bean 250g

Butter 30 grams

corn oil 20 grams

zero carat 30 grams

Desiccated Coconut 20 grams

Milk powder 30 grams

Step

Wash peeled mung beans, soak them overnight in advance, and then steam them in a pan over water.

Steamed mung beans with milk powder, zero carat sugar, stir well

Then use a mash or rolling pin to mash mung beans into a particle-free state (it doesn't matter if there are a few particles, it doesn't affect the taste)

Put 30 grams of butter into the non-stick pan to melt, pour mung bean puree into the pan, then pour 20 grams of corn oil and coconut paste, stir-fry over medium heat for about 8 minutes until all the oil is absorbed, mung bean stuffing starts to huddle, and does not stick to the silicone shovel.

Put the mung bean stuffing cool for later use, sprinkle some flour on the 50-gram moon cake mold to prevent adhesion, and then press it into mung bean cake.

Mung bean stuffing is easy to dry and harden. Remember to cover it with plastic wrap and lock it in the process of cooling.