Coconut Mung Bean Cake

With Amway, our recent food inspection is super delicious and super simple than any previous Chinese green bean cake! It’s zero difficulty, and the ingredients can be used to bake after being stirred, and there is no possibility of failure. The taste is exquisite, and the coconut and bean flavors are well matched, and the taste is unparalleled.

Materials

Peeled mung beans 125g
Coconut milk 200ml
Condensed milk 15ml
Granulated sugar 100g
1 large egg
Melted butter 25g
Tapioca starch 25g
25g all-purpose flour
A few drops of vanilla extract
Salt 1g
Appropriate amount of melted butter (for spreading molds)
Weight: 6 inches

Practice

① Wash the peeled mung beans clean, put them into a common pressure cooker, add twice the amount of water (about 250g) to the mung beans, boil on high heat, simmer for 10 minutes on low heat.
② Brush melted butter on the bottom and all sides of the cake mold, put anti-stick silicone paper on the bottom and set aside. Preheat the oven 170 degrees.
③ Pour the cooked mung beans into the blender, then add 100g fine granulated sugar, 25g tapioca starch, 25g all-purpose flour, one egg, 25g melted butter, 15ml condensed milk, a few drops of vanilla extract, 1g salt and 200ml coconut milk No particles to smooth.
④ Stir the delicate cake batter, pour it into the cake mold, and smooth the cake liquid with a spatula. Place in the oven, heat 170 degrees in the middle layer, and bake for 40 minutes.
⑤ Keep it cool and demoulded, do not rush to eat it, it must be refrigerated for better flavor! Because the moisture content is relatively low, it will not be damaged even if it is refrigerated for three days ~

Because there are very few people who have tasted it, but its taste is between traditional and Western, so I do n’t know how to describe it, so that you can understand its taste at a glance. A Chinese-style mung bean cake is delicious coconut coconut mung bean cake! If you do n’t think it tastes good, then you blame you for not doing it well, hehe ~