TOP 2 How to make green bean paste cake for the full moon of August

The way to make green bean paste cake for the full moon in August is simple at home, extremely cost-effective, and takes less than 30 minutes. Can you believe this? Thus, only about 30 days left, Vietnamese people, especially young people, will immerse themselves in the atmosphere of the biggest full moon night of the year. As for the adults, they will buy themselves a pair of scones to give as gifts to their bosses, friends, and family. However, a completely baked cake that you can make yourself at home will make a lot more sense. Let Dry Agricultural Products share with you how to make green bean paste cakes for the coming full moon in August.

How to make green bean paste cake for the full moon in August at home?

Plastic cake is one of two types of mooncakes of Vietnamese people, next to baked goods. With the crust made from finely ground roasted glutinous rice flour mixed with sugar water, grapefruit perfume and green bean filling or mixed according to each person’s preferences. After the cake is done, it can be used directly without having to bake it again. However, flexible cake requires patience and meticulousness in each way of mixing ingredients.

No one knows where the cakes and pies come from. But every August full moon, the image of square and round plastic cakes are sold a lot on the streets of Vietnam. And from here, gradually this cake has become a famous specialty of Vietnamese people, indispensable on the full moon day of the Mid-Autumn Festival in August.

In order to be able to make your own delicious, chewy, chewy cakes without getting bored, here are the ingredients and mandatory steps you need to take. Specifically:

Preparation ingredients

300g peeled green beans
250g sticky rice flour (or glutinous rice flour)
20g cornstarch (or flour, tapioca flour)
10ml grapefruit flower essential oil
10ml lemon juice
Cooking oil
White sugar

Step 1: Prepare green beans

When you buy green beans, you wash them in a bowl of clean water
Using your hands, pick up the green beans, damaged seeds, and impurities
Wash green beans about 2-3 times in a bowl of clean water
Soak the green beans in warm water for about 3-4 hours to soften the beans
Pick up the green beans, shake lightly and let the beans drain

Step 2: Stew green beans

Put green beans in a pot with 500ml of purified water
Put 1/2 teaspoon of salt in the pot of green beans
Proceed to cook green beans for 30 minutes on low heat
While bringing to a boil, skim off the floating air bubbles in the pot
Stir well to prevent the green beans from sticking to the bottom of the pot

Step 3: Puree green beans

Cooked green beans soft, take out the green beans to cool and drain
Pour the whole green bean paste into the blender
Press the button and proceed to puree, smooth the green beans for 15 minutes

Step 4: Green bean slug

Put cooking oil in a pan and heat it
Heat oil, put white sugar in a pan and melt
Pour the pureed mung bean paste into the slug with the sugar pan on low heat
While slug filling, stir well to avoid the green bean paste from burning and smutty
Put 20g of cornstarch in a bowl with 300ml of purified water
Stir well until the cornstarch is dissolved in the water
Slowly pour the cornstarch water mixture into the pan of green beans on the stove
Stir well so that the cornstarch mixture dries up and thickens with the green bean paste
The mung bean paste is condensed, you add 10g of sticky rice flour and continue to slug it with the green bean paste to form a smooth, homogeneous, non-sticky
dough, then turn off the heat.
To cool the mung bean paste, divide the mung bean paste into small balls. Roll up the filling, store it in the refrigerator

Step 5: Make sugar water

Put 500g of white sugar + 500ml of pure water into the pot
Gently stir until the sugar dissolves in the water
Put the pot of sugar water on the stove and proceed to boil the sugar water for 15 minutes
The sugar water boils, you lower the heat, continue to boil the sugar water
Put 10ml of lemon juice in a pot of sugar water
Hold the pot handle, shake gently to dissolve the lemon juice with the sugar water (absolutely do not stir)
Boil the lemon juice and sugar mixture for 10 minutes
Pour the sugar water through the sieve, completely filter out the dirt. Let the sugar water cool

Step 6: Make the cake crust

Put in a bowl of sugar water just finished above 10ml of grapefruit essential oil. Stir the mixture together
Slowly add 150g of glutinous rice flour into the sugar water mixture
Using a whisk, beat the mixture until combined
Add 50g of sticky rice flour to the bowl, knead it with your hands for 3-5 minutes to form a smooth, soft dough that won’t stick to the bowl and to your hands.
Spread the rest of the dough on the surface of the non-stick towel
Place the finished dough on top, fold the dough horizontally and vertically several times to form a rectangle
Using a knife, divide the dough into equal parts
Cover each portion of the dough with plastic wrap to prevent the dough from drying out

Step 7: Make a cake shape

Take out each portion of the dough that has just been divided into small pieces
You roll the dough into a thin circle
Place the mung bean filling in the center of the crust
Using your hands, grasp the edges of the dough so that the crust covers the filling
Knead the dough to make the cake round
Put the molded cake into the cake mold
Press firmly and hold for about 10 seconds to shape the cake

See more: Recipes for making pig skin cakes at home to worship the full moon and the 1st

That’s it, you have just finished making your own green bean paste cake. Vermicelli is a great choice for families who don’t have an oven to make pies. The flexible cake only lasts about 2 days, then the cake starts to be white and much more delicious. Congratulation you are successful!