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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
Soft, nutty, and delicately sweet. These adorable sprout-stamped mung bean cakes are a delightful no-bake treat, perfect for health-conscious snackers and little ones alike. Made from steamed peeled mung beans, this melt-in-the-mouth delicacy offers a naturally sweet, creamy texture without any flour or artificial additives. The lovely sprout imprint gives them an extra cute and festive charm, making them perfect for gifting or serving during special occasions.
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Recipe
xIngredients:
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200g peeled mung beans (soaked in advance)
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100ml milk
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25g milk powder
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30g baby supplementary meal powder
Instructions:
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Prepare the Mung Beans:
Soak 200g peeled mung beans in water for a few hours or overnight. Drain and steam them for 40 minutes until they are very soft and crumbly when pressed. -
Blend into Paste:
Add the steamed mung beans and 100ml milk to a blender or wall-breaking machine. Blend until smooth to form a creamy mung bean paste. -
Enrich the Flavor:
Add 25g milk powder and 30g supplementary meal powder to the paste. Mix well. -
Cook the Paste:
Stir-fry the mixture in a non-stick pan over low heat until the paste becomes a soft dough. It should clump together easily and no longer stick to your spatula or hands. -
Shape the Cakes:
Once cooled slightly, divide the dough into 25g portions and roll into balls. -
Mold into Shape:
Place each ball into a mooncake or pattern mold and press to create the cute sprout imprint. -
Serve & Store:
These cakes can be served immediately or stored in the refrigerator. Enjoy the smooth, creamy bite anytime you need a healthy pick-me-up! -
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