Yam is the most delicious!Without a drop of oil, the color and fragrance occupy all

In summer, the sugar water we often drink should be mung bean soup. It is delicious to quench thirst, which is a good product to relieve heat, but now it has passed the autumn. This mung bean cake does not need to use the oven. It can be done in a pan, and you can get out of the pan with a frying. The taste is soft and delicate.

It is well known that yam is a good medicine for medicine and food. The mung bean cake made today is based on yam, mung beans are stuffed, and the nutritional density is high. Eating can be described as a "cake" pillow without worry!

The filling entrance is soft, the leather is solid, and the faint mung bean shades lingers around the nasal cavity. It will be better to eat with a cup of fruit tea.

-An yam green bean cake-

Iron stick yam/300g, peeling mung bean/200g, fine sugar/40g, milk/60g, medium tendon flour/appropriate amount (about 50-80g)

Skilled time: 45 minutes (excluding soaking time)

Tools: steamer, non -stick pan

Graphic steps

1. Peel the mung bean to drain the water (soak for more than 2 hours in advance) cold water pot, steam for 35 minutes on high heat. (Tips: Mung bean peeled can be soaked overnight in advance, or you can buy peeled mung beans directly)

2. Peel the yam and cut into small pieces, cold water, steam for 15 minutes on high heat.

3. Steamed mung beans add fine sugar, milk, and pressed into delicate mung bean puree. (TIPS: Milk can also be replaced by equivalent water)

4. Yam is also pressed into mud, add a small amount of flour in portions, and knead into a ball. (TIPS: The amount of flour needs to be adjusted according to the absorption of yam, you can make a group)

5. Put on disposable gloves, divide the mung bean filling into about 25g, and knead into a small ball.

6. Take an appropriate amount of yam mud (about 45g), flatten the ball and cover the mung beans, close it, and organize it into a square.

7. Put it into the pan, fry the low heat until six sides of the slight yellow, and you can get out of the pan.

The good mung bean cakes need to be eaten on the same day. If the moisture is volatile, the taste will become worse. After the tea, you can make a few solutions, delicate and delicious.

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