Ingredients
300g green bean
300g treacle
1/3 cardamom
15-20g sesame seeds

Preparation
Dissolve treacle in 500ml cold water; bring to boil and purify.

Peel dried cardamom; sift the pounded cardamom.

Rub roasted peanuts together with hands and blow the skin away.

Soak wash green beans in water overnight; spread out on a sieve to drain; roast green beans until slightly golden; keep in cloth so the husk is crisp; rub and winnow to remove the husk; put green beans into a pot of water (1 green bean/3 water); bring to boil and skim scum; simmer until green beans well-done; add purified treacle, stirring.

When green beans are well-kneaded and dry, add cardamom powder and stir; remove from heat; ladle into plates and sprinkle with sesame seeds; slightly shake the bottom of plate on the table so that the surface of cake is silky.