In May, Jasmine opened, and it was worth the early summer. I thought that summer is the best time to eat mung bean cake. The fragrance of jasmine tea should match the mung bean cake. So I made this jasmine cake with jasmine tea made at home.
6 grams of jasmine tea, I use black tea, you can also use green tea, choose the jasmine tea that is resistant to soaking and fragrant, because it is necessary to soak the green beans, so it is best to choose good quality tea.
Brewing tea soup with 90 degrees warm water
Soak the shelled mung beans with the tea jasmine tea, soak in the refrigerator for one night.
Drain the water of the mung bean the next day, steam for 50-60 minutes, or sip jasmine tea tea soup and water, the water level is slightly higher than the mung bean, and cook in a pressure cooker for 20 minutes.
Steamed to the mung bean soft and rotten, take it out and crush it into mud
Stir-fried mung bean must use this unscented vegetable oil, because the taste of butter and olive oil will overshadow the scent of jasmine tea.
My mung bean mud is too dry, I picked up some jasmine tea soup tea, and salad with salad oil and sesame sugar until the mung bean cake can be kneaded.
Stir-fried mung bean puree into the mold, press out the shape, the fragrance of jasmine tea and the mung bean's delicate and delicate combination, sweet but not greasy, is a heat-clearing and detoxifying good