Daguan Mung Bean Cake

Daguan Mung Bean Cake

　　Mung bean cake is a specialty of Daguan County and a traditional pastry of the Manchu people. It features a standardized and neat shape, light yellow hue, fine and tightly packed texture, and a fragrant, soft taste that doesn’t stick to the teeth. Ingredients include mung bean powder, pea flour, yellow cane sugar, and osmanthus. This cooling and heat-relieving summer delicacy is made around the time of the Lunar Dragon Boat Festival. There are two main types—meat-filled and vegetarian—as well as various flavors such as rose, date paste, red bean paste, and unfilled (referred to as plain or “clear water” filling).

1. Ingredient proportions: 13 kg mung bean flour, 13 kg white sugar powder, 2 kg fried glutinous rice flour, 1 kg wheat flour, 6 kg vegetable oil, 2 kg lard, and an appropriate amount of food-grade yellow coloring.

2. Preparation method: (1) Top layer: Mix 3 kg mung bean flour, 1 kg wheat flour, 3.2 kg white sugar powder, 2 kg lard, an appropriate amount of food-grade yellow coloring, and enough cool boiled water to form a damp powdered mixture. (2) Base layer: Combine 10 kg mung bean flour, 2 kg fried glutinous rice flour, 9.8 kg white sugar powder, 6 kg vegetable oil, and enough cool boiled water to make a damp powdered mixture. (3) Sprinkle the sifted flour into the mold, then pour the top and base layers into the mold in their respective basic proportions, press firmly and level the surface, then steam until cooked.