Beijing-style Mung Bean Cake

Beijing-style Mung Bean Cake

　　Mung Bean Cake is one of the famous traditional Beijing-style seasonal pastries and also a traditional dessert of the Manchu people. It is known for its neat and uniform shape, light yellow color, fine and compact texture, and a fragrant, soft taste that is not sticky to the teeth. The ingredients used to make Mung Bean Cake include mung bean powder, pea flour, yellow cane sugar, osmanthus, and others.

　　　　Mung beans are highly effective in clearing heat and detoxifying, as well as in protecting the liver and benefiting the kidneys—making it an ideal treat for hot summer days.

　　　　The Chanel Mung Bean Cake uses 100% pure, self-ground mung bean powder, offering the natural fragrance of mung beans.

　　　　The Chanel Mung Bean Cake is made with refined small-grind sesame oil, containing about 20% oil content—you can even catch a hint of the sesame aroma with a gentle sniff.

　　　　The Chanel Mung Bean Cake contains no added water, so its surface is slightly dry but it has a longer shelf life and does not go moldy. (Mung bean cakes with glossy surfaces usually contain added water; since water is denser than oil, the oil in the cake is pushed out to the surface, making it appear oily—but such cakes have a shorter shelf life and are prone to molding.)

　　　　The Chanel Mung Bean Cake contains no artificial coloring—the product retains the natural color and original flavor of mung beans.

　　　　The Chanel Mung Bean Cake is 100% pure and self-ground, with natural color and original flavor. It is sweet, delicate, and chewy, with the addition of honey maltose for a richer taste.

　　　　The ingredients used to make Mung Bean Cake include mung bean powder, pea flour, yellow cane sugar, osmanthus, and others. The method involves mixing yellow cane sugar powder, osmanthus, and water evenly until the sugar dissolves, then gradually adding mung bean powder and pea flour. After stirring well, the mixture is sifted, placed in a mold, and spread to an even thickness. A fine sieve is used to dust dry bean flour on the surface, which is then smoothed using plastic wrap before cutting into square raw pieces.

　　　　The raw cake pieces are steamed in a steamer basket for about 15 minutes, then cooled and stamped with a red mark before serving.