Ingredients
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Fillings
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1 bag Date Paste
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Skin
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1 Bag around 300 gram Peeled Split Green BeanAbout 2 Cups
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2 Tablespoons Sesame Oil
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3 Tablespoons Sugar
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2 Tablespoons Olive Oil
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2 Tablespoons Condensed MilkOptional
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2 Tablespoons Water
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Coloring
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2 Teaspoon Premium Grade Matcha PowderOptional
Directions
Steps
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1
Done
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Prepare the Green BeansIn a rice cooker or pressure cooker, add clean water to slightly cover the mung beans (same amount of water when you cook rice) and cook with a rice procedure until the beans are soft and easy to smash. Then mix them with a spatula until a smooth and fine mixture. |
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2
Done
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Mix the Skin PartTransfer it to a mixing bowl, add sugar, Olive oil and condensed milk into the green bean mixture, keep folding and mixing it until they can sticky together easily. |
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3
Done
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Make the PasteTransfer the mixture to a pot, turn on the heat, add sesame oil, and keep stirring the mixture in one direction, and add water and continue stirring it until it's smooth. Turn off the heat. |
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4
Done
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ColoringTransfer the mixture into a bowl. Divide the dough into two equal portions and then transfer one portion out. Add around 2 teaspoons matcha powder to the another portion and mix well. |
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5
Done
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Shape the CakesTake a small portion of green bean paste, flatten it, and place a spoonful of date paste in the center. Fold the green bean paste around the date paste to form a ball. |
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6
Done
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Mold the CakesUse a mooncake mold to shape the cakes. Press each ball into the mold and carefully release to reveal the beautiful pattern. |
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7
Done
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Serve and EnjoyLet the cakes cool and set before serving. Enjoy your healthy, nostalgic Green Bean Cakes! |
