The present invention relates to a blood fat lowering mung bean cake. The preparation comprises: grinding mung bean into mung bean powder, spreading the mung bean powder, drying, crushing hawthorn, plantaginis semen shell, brown algae and salvia miltiorrhiza, placing the crushed materials into a leaching tank, carrying out dipping and boiling to obtain a leaching liquid, mixing the leaching liquid and the mung bean powder, adding lactase, carrying out constant temperature enzymolysis to obtain an enzymolysis product, adding Sa-son seed gum, uniformly stirring, dividing into small blocks, placing into a steaming drawer to steam, and carrying out cooling solidification. According to the present invention, with the blood fat lowering mung bean cake, the cholesterol absorption of the intestinal tract is inhibited, the enterocinesia is promoted, the fat oxidation decomposition is accelerated, and the cholesterol excretion rate is increased so as to reduce the cholesterol content in the blood; the preparation process is simple and easy to perform, and the obtained blood fat lowering mung bean cake has characteristics of delicate and fragrant taste, soft and smooth hand-feeling, no hard block and easy digestion and absorption, is suitable for people with pool stomach and pool spleen, is rich in polysaccharides, proteins, vitamins, mineral elements and cellulose, and further has high nutritional values and health functions.