Internet-Famous Mung Bean Cake

Taste: Sweet; Cooking Method: Pan-fried; Time: One hour; Difficulty: Moderate.

Internet-Famous Mung Bean Cake Cooking Steps

First, prepare the purple sweet potato filling. I used small purple sweet potatoes with a higher proportion of skin, so the amount needed is a bit more. The recipe can make 10 mung bean cakes, and the weight of the purple sweet potato with skin is 216g.

Wash the purple sweet potato and remove the skin. Cut it into thin slices, as thin as possible. This makes it easy to steam and saves effort when rolling later. Steam for 20 minutes, then turn to low heat and steam until soft and tender, and a chopstick can easily poke through it.

Take out the steamed purple sweet potato and let it cool before adding 15g of milk. You can use a food processor to make it into a puree. If you don’t have one, you can put it in a bag like me and repeatedly crush it into a puree. Add the milk in small amounts several times as the moisture content of the purple sweet potato varies. Stop when the purple sweet potato puree is no longer dry.

Soften the mozzarella cheese in advance. Take about 15g of purple sweet potato puree and wrap it around 5g of mozzarella cheese. The total weight should not exceed 22g. It has been verified that it is difficult to wrap the filling if there is too much of it.

Roll all the fillings into balls and set aside.

After making the filling, make the ice skin. Crack an egg into a bowl, add granulated sugar and mix well. Add milk and corn oil, and mix well. Sift low-gluten flour and cornstarch together into the bowl. Stir with chopsticks first, then knead into a dough. Cover the surface with plastic wrap and set aside.

Today, I used a pineapple cake mold to make it, but you don’t have to. Spread butter around the mold. Divide the dough into 10 equal parts, flatten one part, wrap a filling inside, and put it into the mold. Do not press it firmly inside the mold, or it will be difficult to remove the mold after it sets. Slightly press it after putting it in. Note that the dough is sticky, so apply oil to your hands, mold, cutting board, and any other surfaces that come into contact with it to prevent sticking!

Brush a thin layer of oil on the bottom of the pan and turn on the smallest heat. Mung bean cakes are easy to burn, so be sure to use the smallest heat.

Put the raw mung bean cakes in the pan and check them after 10 seconds. When the bottom is solidified, flip them over. Do not leave them in the pan for too long. After both sides are set, the mold can be removed. If the mold is stuck, remove it after both sides are solidified and colored, and let it cool before removing the mold.

The color should be like this, without any filters. After removing the mold, fry the sides until they are the same color. Keep checking and flipping them over. If you don’t have a mold, just shape them into squares and fry them directly.

When the outer layer turns brown, it is ready to be taken out of the pan.

When you take a bite, it will be stringy. It’s super delicious when it’s hot!