400 grams of mung beans are eaten together.

50 grams of oil

Sugar 30g phase grams food

Recipe practice:

1. Soak mung beans for more than 5 hours.

2. Peeled mung beans

3. Bean skin, a whole two-hour project, almost gave up.

4. steam in the pot for about half an hour, and it will be broken when pinched, showing powder.

Stir-fry when steaming. One spoonful is enough. I put too much.

food tray

7. Heat beans and sugar in oil and stir-fry them over low heat until they don't stick to the pan.

8. Fine grinding, using a cooking machine. You trust your hands too much.

9. Sprinkle some cooked glutinous rice flour into the mold to prevent the mold from sticking.

10. Hold the mold firmly by hand before placing it.

1 1. About 15g, 24 pieces were made.

12. It tastes better in the refrigerator.

Recipe tip: It is best to use peeled mung beans, which is too time-consuming and laborious. Steamed mung beans are best beaten with a cooking machine to make it more delicate and taste better.