plain mung bean cake 纯绿豆糕

recipe source/原食谱取自于: 飞雪无霜

ingredients (makes 9)

60g mung bean powder
80g cake flour
45g coconut oil
35g sugar 

finishing
sesame oil

食材（可做 9个）

绿豆粉 60克
蛋糕粉 80克
椰子油 45克
白糖 35克

收尾
芝麻油

Directions/做法:

– mix & sift both mung bean powder and cake flour together
绿豆粉和蛋糕粉混合过筛

– steam over high heat for 20 mins. the steamed flour mixture will be hard. use a fork to break it up briefly
以大火蒸 20分钟。蒸过的面粉偏硬块儿状。用叉子略压碎

– place the above and sugar into food processor and blend till fine. pour into a bowl
将以上面粉和糖放入食物搅拌器搅至细腻。倒入容器中

– add in oil and mix well
加入油、拌匀

– oil mould lightly and spoon flour mixture into mould. press hard, then knock cake out onto a piece of parchment paper
模子涂抹一层薄薄的油，用勺子将面粉勺入模子。压实、倒扣在烘焙纸上

– steam cakes over medium high heat for 5 mins. brush sesame oil on cakes when done
以中大火蒸 5分钟。蒸好后刷上一层麻油即可

Personal notes/温馨小贴士:

– original recipe includes red bean paste filling which i omitted as i think the cake is good on its own
我免去了原食谱包含的红豆沙内陷

– i made three 8.5cm diameter cakes
我做了三块儿 直径8.5厘米的绿豆糕

– if you are wondering if this has a chewy texture like those we buy in the mama provision stores, answer is no 🙁
如您想问这绿豆饼和旧式铺子卖的那种口感是否一样 Q~~, 其实不是

– i buy all my wooden moulds from here. if using wooden mould instead of plastic moulds with presser, please ensure you spoon and press flour mixture into mould very very tightly before unmoulding. i suggest unmoulding directly onto parchment paper as this is pretty fragile
我家木质模子都是在胶东家淘滴。如运用木质模子（并非胶质压模），切记勺入面粉后一定要压得非常结实才倒扣。因糕饼易碎，建议直接倒扣在烘焙纸上