Mung Bean Cake

Mung bean cake is one of the famous Beijing-style cakes, which is a good summer snack to clear heat, detoxify the body, protect the liver and benefit the kidney. It is neatly shaped, light yellow in color, finely moistened and tightly packed. It tastes soft without sticking to the teeth.
The main ingredients of mung bean cake are boiled mung bean flour, steamed yam flour, cooked lard, white sugar, sugar rose, black date meat and osmanthus sugar. The topping flour is made as follows: take 3 kg of mung bean flour, 1 kg of flour, 3.2 kg of white sugar powder, 2 kg of lard, add edible yellow pigment and appropriate amount of cool boiling water, and then mix all ingredients to form a wet powder. The base flour is made as follows: take 10 kg of mung bean flour, 2 kg of fried glutinous rice flour, 9.8 kg of white sugar powder, 6 kg of vegetable oil, and then add the right amount of cool boiling water to form a wet powder. Sprinkle the sifted flour into the mould, then pour the topping and base flour into the mould separately by following the basic ratio. Press the flour firmly and scrape it flat, pour it into the steamer and steam it.
Mung bean cake is sweet and cold, with the effect of clearing heat, detoxifying body, dispelling summer heat, quenching thirst and brightening eyes.