70 Steamed Mung Bean and Oatmeal Cake

70 Steamed Mung Bean and Oatmeal Cake

70 Steamed Mung Bean and Oatmeal Cake

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70 Steamed Mung Bean and Oatmeal Cake

This steamed mung bean and oatmeal cake recipe is specifically for those with diabetes and for those who are on a gluten-free diet. If you don’t want to add sugar, add an artificial sweetener when you boil the red dates. (When I make this for my mother I use Stevia extract because it’s more natural.) Almond meal can be used as a substitute for flour. I don’t use starch thickeners in my dishes or pastries. Instead I use milled flax seed, which not only acts as a good thickener, but is also better for your health. You can find all of the above-mentioned ingredients in an organic supermarket. This cake is not sweet, is high in calcium and iron, and is also a good source of fiber. If you have no problems with your blood sugar levels, you can add some sugar when making the mung bean soup.

INGREDIENTS

  • 2 cups of mung beans
  • 1/2 cup of red dates (soak in water until soft and cut in half), sliced
  • 1 cup of oat flour (or steel cut oatmeal)
  • 1 Tbsp of milled flax seed/linseed meal
  • 1/2 cup of almond meal, or Job’s tears flour
  • A pinch of rock or brown sugar

DIRECTIONS

Step 1
First rinse the mung beans. Boil them in a pot with water until it becomes a thick soup.
Step 2
Stir in the oat flour and turn the heat down to low. Allow the soup to simmer while constantly stirring until the soup becomes paste-like. Then turn off the heat and add the almond meal and milled flax seed. Stir until the paste is very sticky to the point where you almost cannot continue to stir.
Step 3
Coat the inside of a small rice bowl with a little bit of vegetable oil. Add the mung bean paste to the bowl, then use the back of a spoon to press down the mung bean paste until the surface is flat. Repeat until all the mung bean paste is used up and is evenly distributed in the bowls.
Step 4
Heat water in the bottom compartment of a steamer until it boils. Place the bowls of mung bean paste in an upper compartment and steam for about 15-20 minutes or until the mung bean paste has completely congealed. Then take the bowls out of the steamer and let cool to room temperature.
Step 5
Put the slices of red date, one cup of water, and some brown sugar in a small saucepan and cook over medium heat until the liquid begins to boil, thicken, and become shiny. Then turn off the heat.
Step 6
When you’re ready to eat, turn the bowl upside down over a dish and remove the cake. Pour some of the red date sauce over the top of each cake and serve.