Huiji Mung Bean Cake

Huiji Mung Bean Cake

      “Huiji Mung Bean Cake is a specialty of Shanhaiguan in Qinhuangdao. It melts in your mouth, has a delicate texture, and is very popular with both locals and tourists. The Hui Ethnic Group’s Huiji Pastry Shop was established in 1945. As its founder was of the Hui ethnic group and also surnamed Hui, the shop became known as 'Huiji.' For over half a century, using locally grown mung beans and white sugar, and following a secret family recipe, it has produced products with an authentic taste that are highly favored by locals and people in surrounding areas.” 

Mung beans have a sweet and cold nature, are non-toxic, and are known to clear heat and toxins, relieve summer heat and thirst, promote urination and reduce swelling, improve eyesight and remove nebulae, as well as beautify skin and nourish complexion, making them an excellent snack for beating the heat. Among them, the red bean paste mung bean cake contains a certain proportion of red beans, which can help promote urination, reduce inflammation, and detoxify after consumption.

Features:Delicately shaped, dark green in color, with brown or red fillings in the center, they are sweet and richly flaky—greatly loved by many.

　　Production unit: Shanhaiguan Hui Ethnic Group’s Huiji Pastry Shop (No. 22, Tianxin Hutong, Shanhaiguan)

　　How to Make Huiji Mung Bean Cake:

　　1. Top powder: Mix mung bean flour, wheat flour, powdered white sugar, lard, and an appropriate amount of edible yellow coloring with some cool boiled water to form a wet powder.

　　2. Base powder: Mix mung bean flour, fried glutinous rice flour, powdered white sugar, and vegetable oil with an appropriate amount of cool boiled water to form a wet powder.

　　3. Sprinkle the sifted flour into the mold, then pour the top powder and base powder into the mold according to the basic ratio. Press firmly and level the surface, then place in a steamer and steam until cooked.