Steam Osmanthus Mung Bean Cake 桂花绿豆糕

Osmanthus Mung Bean Mini Cakes

(Makes 100pcs)

桂花绿豆糕

Mung Bean 500g
Unsalted Butter 50g
Osmanthus Flower 10g
Water 375ml
Sugar 175g

Each mini cake is about 10 to 12g

Steps:
1. Wash and soak mung bean overnight.

2. Rub osmathmus flower with punch of salt and rinse.

3. Boil water and dissolve sugar then add washed osmanthus flower. Once boil, off fire and let the flower soak in the sugar syrup till cool or overnight.

4. Remove osmanthus flower from the syrup.

5. Steam the soaked mung bean over big fire for about 40 mins. Do not open cover in between. When the mung bean is cooked, it will disintegrate into powder form when trying to rub them in between fingers.

6. Blend the cooked mung bean with the filtered osmanthus sugar syrup into smooth paste form.

7. Heat non stick wok and melt the butter.

8. Pour the mung bean paste and 3/4 of the osmanthus flower and fry them. Keep stirring else will burn. Continue frying until the paste dries up and become a "dough".

Do not fry too dry else the the moulded cake will crack.

9. Spread the mung bean paste into a tray and cover with cling wrap on its surface layer and let it cool. Well cooked dough will not stick to the fingers during moulding phase.

10. Roll them into ball of 10 to 12g then mould it into flower shape.

11. Put the completed cake into a closed box to maintain its moisture. Best to consume in 3 days and keep unfinished cakes in fridge. The taste of cold and thaw cake taste differently and upto individual preference.