【Homemade mung bean powder】Mung bean powder that can be made at home

Want to eat healthier? Then make your own mung bean powder! This recipe will take you step by step to make pure natural, additive-free mung bean powder. Not only can it be used to make mung bean cakes and mung bean biscuits, it can also be used as a cooking ingredient to add more flavor to your dishes!
【Material】
Mung bean kernels---300 grams
Clean water --- 500cc
【practice】
1. Soak mung bean kernels in water overnight.
2. Pour out the soaking water, put it into the rice cooker, add clean water, and press the cooking button.
3. Line the drying baking tray with baking paper, place the cooked mung bean kernels on it, and use a rubber scraper or spatula to press them into bean paste. (Fully cooked mung bean kernels can be easily mashed)
4. Dry at 70℃ for 4-8 hours. (The thinner the layer, the faster it dries)
5. Break the dried bean flakes into small pieces, beat them into powder with a salt grinder, and then sieve them.
6. Place in container and label. Can be stored at room temperature for 2 weeks.
【Key points】
It is recommended to soak mung beans in water for at least 8 hours to allow the mung beans to fully absorb water.
The baking temperature should not be too high to avoid the mung bean powder changing color or burning.
The sifting step can make the mung bean powder taste more delicate.
Homemade mung bean powder has a short shelf life and is recommended to be consumed as soon as possible.
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