Accessory sugar 40g butter 25g maltose 1 spoon.

Step 1. soak peeled mung beans in clear water for at least 8 hours (I soaked them at night and made them the next day)

2. Put the soaked mung beans into a container and steam them in a steamer. Remember to add a little water and steam them together.

3. When steaming mung beans, weigh white sugar and butter.

4. Put the steamed mung beans into the cooking machine, add a little cold water and beat them into mung bean paste (I beat them twice).

5. This is the prepared mung bean paste, which is very delicate.

6. Pour the mung bean paste into a non-stick pan and stir fry for a while, then add sugar and continue to stir fry.

7. After the sugar melts, add butter and continue to stir fry.

8. Finally, add a tablespoon of maltose and stir-fry until the mung bean paste can hold a group.

9. After the stir-fried mung bean paste is cooled, it is divided into small balls with uniform size (preferably about 25g to 30g each).

10. Put a portion of mung bean dough into the oiled mold and press it slightly with a small spoon.

1 1. Then press the mold upside down on clean oil paper for demoulding.

12. Make all the mung bean cakes in turn and seal them in the refrigerator, and they taste the best. They are really ice-cold mung bean cakes with ice cores.