Mung bean:100g, sesame oil: 40g, fine sugar: 50g, maltose: 20g, and stuffing: 245g.

2. Production process:

1. Soak mung beans one day in advance.

3.2. Peel the soaked mung beans (the peeling process is a bit troublesome, and it is more convenient to buy peeled mung beans).

4.3. Cover peeled mung beans with plastic wrap and steam them in a pot.

5.4. Steam until mung beans can be easily pressed into mud with a spoon.

6.5. Mash the cooked mung beans or pour them into a sieve with a slightly larger aperture, and roll and sieve to obtain mung bean paste.

7.6. Heat sesame oil in a non-stick pan.

8.7. Pour in the green bean paste and stir-fry evenly over low heat.

9.8. Add fine sugar and maltose and continue to stir fry on low heat.

10.9. Stir-fry evenly into paste, stir-fry with low fire to prevent burning.

1 1. 10. Stir-fry in a non-stick pan, remove from the heat and let cool.

12. 1 1. Divide the stuffing into 3 pieces of 40g and 5 pieces of 25g, and divide the mung bean powder into 3 pieces of 60g and 5 pieces of 25g, and knead them into balls.

13. 12. Release the mung bean powder, press it hard, and put stuffing in the middle.

14. 13. Carefully and evenly package the mung bean powder into balls.

15. 14. Stick some cooked powder on the mold flower, knock off the excess powder, put the ball with stuffing into the mold, and press the mold to press out the shape.

16. 15. Then gently push out the mung bean cake.

17. Done.