Chinese Mung Bean Cake
|250 g||yellow mung beans unshelled|
|40 g||vegan butter|
|50 ml||vegetable oil|
|5-8 g||matcha powder|
Pre-soak the yellow mung beans overnight. Rinse and dry in the next day.
Cook the mung beans until they are soft and easy to smash. Then smash them with a spatula until it becomes a smooth and fine mixture. Transfer it to a non-stick pan.
Add a pinch of salt, butter and vegetable oil to the mung bean mixture. Heat at a medium temperature and keep stirring throughout the process. Add sugar when the oil is well absorbed. Keep stirring until they can stick together easily.
Divide the dough into two equal portions. Add the matcha powder to one of them and mix well.
Then transfer the mixture to a strainer and press them with a spatula. You will see them come out from the small holes.
Divide the mixture into smaller dough balls (around 30 g to 40 g) and then add filling (if you’d like!). Shape the cakes when the mixture is no longer hot, but still warm!
|Ingredients||matcha powder, salt, sugar, vegan butter, vegetable oil, yellow mung beans|
|Season||autumn, spring, summer, winter|
|Number ingredients||5-10 ingredients|
|Type of dish||cake|
|Campaign||World Vegan Bake Sale|