How to make nut broad bean cake

My son likes desserts very much, and he often asks me to make him nut and broad bean cakes. Today I will tell you how to make them:

Nut bean cake ingredients

Ingredients: 500g broad beans

Accessories: Xinjiang almonds (almonds) appropriate amount, peanuts appropriate amount, walnut kernels appropriate amount, 50g white sugar

Nut broad bean cake steps/method

Peel off the shells of the broad beans you bought, leaving the kernels, and wash them in clean water.

Wash the broad bean kernels and peel off the broad bean skins by hand, leaving the broad bean petals.

Put the broad bean pods into the electric pressure cooker (Hui Xin’s friendly tip: using an electric pressure cooker when cooking broad beans will help the broad bean pods to quickly separate from the sand, and the sand-removing rate is higher).

Add an appropriate amount of cold water, making the water surface basically level with the broad bean paste (Hui Xin’s friendly tip 2: Do not add too much water when cooking the broad bean paste, just enough water to be level with the surface of the broad bean paste. If there is too much water, the final broad bean paste will be too thin).

Cover the pot, turn on the power, press the "beans" button, and cook for about 3 minutes. When you hear a "chi chi" sound from the electric pressure cooker, stop the electric pressure cooker (Hui Xin's friendly tip three: Do not cook the broad beans for too long, just stop when you hear a "chi chi" sound in the pot; if you use an ordinary pot to cook, you have to cook until the broad beans are soft).

When the temperature in the pot cools down and the hot gas dissipates, open the lid and cook the broad beans until they are soft and sandy.

Put the cooked broad bean pieces in a food processor, add a small amount of soup, and blend them into broad beans.

Pour the broad bean paste into the wok and add 50 grams of white sugar.

Turn on low heat and stir quickly in one direction with a spatula or rolling pin (Hui Xin’s friendly tip 4: When stirring the broad bean paste, use a rolling pin or a larger spatula, not chopsticks. The rolling pin or spatula will contact a larger area of ​​the broad bean paste, making it less likely for the broad bean paste to stick to the bottom of the pot).

Stir until the water in the broad bean paste evaporates and becomes thick, then turn off the heat.

Prepare a large bowl and put a layer of plastic wrap on the bottom of the bowl (Smart Tip 5: Put a layer of plastic wrap on the bottom of the bowl to make it easier to take out the broad bean paste after it cools down).

Put the fried broad bean paste into a bowl, cover it with a layer of plastic wrap, and put the broad bean paste into the refrigerator to cool (Hui Xin’s kind tip six: if you don’t add nuts, turn the cooled broad bean paste upside down, cut it into pieces and eat it directly).

Shell the almonds.

Put almonds, walnut kernels and peanuts in a bowl, add warm water to cover the surface, and soak until the nut skin becomes fluffy and swollen.

Use your hands to peel off the skins of the nuts, leaving the kernels.

Spread the nuts on a glass plate in the microwave, turn on the power, and heat on high heat for 2 minutes until the nuts are cooked.

Place the roasted nuts in the grinding cup of a food processor and blend them into nut powder.

Pour out the beaten nut powder and set aside.

Pour nut powder into the cooled broad bean paste and mix the two evenly with your hands to form nut broad bean paste.

Apply a little olive oil on your hands, grab an appropriate amount of nut and broad bean paste, and rub it into a smooth ball with your hands (Hui Xin’s friendly tip 7: Apply a layer of olive oil or cooking oil on your hands so that the broad bean paste will not stick to your hands when you grab it).

Use a brush to evenly apply a layer of olive oil on the bottom and inner wall of the mooncake mold (Hui Xin’s friendly tip 8: Brush a layer of olive oil or cooking oil on the bottom and inner wall of the mold to help the broad bean paste easily demould).

Put the nut bean balls into the mold and press gently with your hands to make the surface smooth.

Turn the mold upside down on a plate, push the mold rod, and gently demould the broad bean paste.

Prepared nut broad bean cake.