Dough:
Flour: 200g; Granulated sugar: 3 tbsp; Large egg: 1; Milk: 5 tbsp; Yeast: 1/2 tsp; Lard: 3 tbsp.
Filling:
Mung beans: 1/2 cup; Granulated sugar: 1 tbsp.
Tools:
Pressure cooker: 1; Pan: 1.
Taste: Sweet; Technique: Pan-fry; Time: Several hours; Difficulty: Advanced.
Steps to Make Mung Bean Cake
Soak the mung beans overnight, then rinse and add 1/4 cup of water and 2 tbsp of granulated sugar. Stir a few times, put in the pressure cooker, steam for 20 minutes, and let cool.
Put flour (200g), granulated sugar (3 tbsp), large egg (1), milk (5 tbsp), yeast (1/2 tsp), and lard (3 tbsp) in a large bowl, knead into a dough, cover with plastic wrap, and let it rest in a warm place for 60 minutes.
After 60 minutes, put the dough on the cutting board, knead out the air bubbles, cover with plastic wrap, and let the dough relax for 10 minutes.
Then roll the dough into a round shape and flatten it into a rectangular shape.
Spread the mung beans on the dough, covering about 2/3 of the dough and leaving 1/3 of the dough empty.
Fold the empty side over.
Roll it up again, forming three layers of dough.
Flatten it again to a thickness of about 8-10mm.
Fold it into three layers again.
Flatten it into a square or rectangular shape again, about 8-10mm thick.
Cut the dough into rectangles or squares of any size, usually 3cm in length and width.
Put them in a pan, let them sit for 30 minutes, then turn on low heat and fry them, flipping them frequently until both sides are golden brown. Enjoy!
