Old Beijing Traditional Bean paste cake

1.400 grams of mung bean powder (usually sold on supermarket grain shelves)

2. Steam the dried mung bean powder directly for 30 minutes

3. Prepare 50g glutinous rice flour while steaming green bean noodles (add glutinous Rice noodles to make the finished product not easy to disperse)

4. Without adding oil, stir fry over low heat until slightly yellow, at which point you can smell a strong aroma of cooked noodles

5. Steamed mung bean noodles will clump together

6. Place it in the food belt and use a rolling pin to crush it

7. Sift the cooked glutinous rice flour into the container

8. Sift the steamed mung bean noodles and mix them with the cooked glutinous Rice noodles. (These lumps can be rolled out again, sieved again, and those that cannot be removed should be discarded to avoid affecting the taste.)

9. 40 grams of honey

10. Sugar Osmanthus 30g

11.50 grams of icing sugar (available on Taobao)

12. 40 grams of olive oil

13. 15 grams of sesame oil

14. 25g of milk

15. Add all of the above together, stir well, and rub evenly by hand. Just feel a slight wetness in the flour

16. Squeeze and squeeze hard, it can form a ball

17. Brush a small amount of oil on the mold, put the powder into the mold, and press it firmly with force

18. I choose the most traditional wooden mold, because I think that the traditional process should be realized with traditional tools. Although it is a little more troublesome, this is the classic (wooden mold hanging in the air, knocking on it with a rolling pin, making Bean paste cake slowly demould). Now Taobao has the plastic mold with spring, which may be faster to operate, and you can also choose one.

19. Smooth demolding

20. I can make about 15 pieces of Bean paste cake with this ratio

21. Traditional Classics

22. The taste is absolutely top-notch

23. There is also a cartoon version that children will prefer