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Water Chestnut Mung Bean Cake, Refreshment, Korean Recipe, Korean Food Recipe
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WATER CHESTNUT MUNG BEAN CAKE

INGREDIENTS :

80g water chestnuts, 306g mung bean flour, 1.7L water, 1T black sesame seeds.


SEASONINGS:
200g sugar.

PREPARATION :

1. Cut off the top and bottom with a sharp knife; Cut around the sides until all the skin is removed; Rinse and drain; Cut into shreds.
2. Heat a non-stick skillet over a high heat; Add black sesame seeds; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till fragrant with crackling sound (around 20 minutes); Turn off the heat.
3. Lay a piece of cling film in a rectangular cake pan with the edges of the cling film hanging over the edges of the pan.
4. Add mung bean flour to a mixing bowl; Gradually stir in 200ml water; Stir till well mixed.
5. Pour 1.5L water to a non-stick sauce pan; Bring to the boil over a high heat; Turn to a low heat; Add seasonings; Stir over a low heat till the sugar is dissolved; Add the chestnuts; Bring to the boil over a high heat again; Gradually stir in the mung bean flour mixture; Stir over a low heat till well mixed; Turn off the heat; Carefully pour into the rectangular cake pan; Sprinkle with the black sesame seeds; Cool at the room temperature.
6. Cover the cake pan with another piece of cling film; Chill in the fridge till the cake sets; Take the mung bean cake out of the fridge; Discard the cover cling film; Carefully pull out the mung bean cake from the pan with the help of the cling film at the bottom; Slice; Arrange on a serving plate (recommend to garnish with some radish greens).