Mung beans are known for their heat-clearing and detoxifying properties, making them a perfect ingredient for summer desserts. By infusing osmanthus fragrance into the mung bean cake, it dispels the summer heat while adding a refreshing touch. The addition of a sweet rice wine lava filling creates a unique twist, elevating this dessert to a standout among traditional mung bean cakes. Inspired by the "Dou’er Cake" from the drama *A Dream of Splendor*, this recipe is a must-try!
**Ingredients for Osmanthus Sweet Rice Wine Lava Filling:**
- 140g sweet rice wine (with grains)
- 5–10g sugar
- 25g osmanthus sugar
**Instructions:**
1. Blend the sweet rice wine into a smooth paste. Transfer to a pot, add osmanthus sugar and sugar, and cook until thickened.
2. Pour into ice cube molds and freeze (each portion can be 5–10g). Alternatively, use the unfrozen filling directly.
**Ingredients for Mung Bean Cake:**
- 150g peeled mung beans
- 150–250g milk (more liquid results in a smoother texture but requires longer cooking time)
- 20g corn oil
- 40g butter
- 25g fine sugar
- 20g maltose syrup
- 25g osmanthus sugar
**Instructions:**
1. Rinse the peeled mung beans and soak in water for at least 6 hours, changing the water periodically to remove any bean odor.
2. Steam the soaked beans until tender. Blend with milk into a smooth paste.
3. Heat corn oil in a non-stick pan. Add the mung bean paste and stir-fry over medium-low heat until the oil is fully absorbed. Add butter and continue stirring.
4. Once the mixture begins to clump, add sugar, maltose syrup, and osmanthus sugar. Stir until the dough no longer sticks to the spatula. Continue cooking over low heat for 15–20 minutes to reduce moisture. (Optional: Add dried osmanthus for extra fragrance.)
5. Transfer the dough to a plate, cover with plastic wrap touching the surface, and let cool.
6. For color variation, mix a small portion of the cooled dough with matcha powder.
7. Divide the mung bean dough into 40g portions. Wrap 8g of the lava filling into each portion.
8. Dust the mold with toasted glutinous rice flour, press the dough into the mold, and unmold.
Enjoy this delicate, fragrant dessert that combines tradition with a modern flair!
FROM：REDNOTE
