150 grams of mung beans

50 grams of soybeans

Water

Oil

1. rice soaked in water overnight

2. mung beans a little broken up, add more water soaked overnight, the next day with two hands rubbing, will be part of the mung bean skin rubbed down (there are also some rubbed down does not matter, the grinder will grind some). The next day, I rubbed my hands together to rub down some of the mung bean skins (it's okay if some of them don't rub down, but they'll be crushed when I grind them), and then I used the same technique as I did for the rice to remove the skin from the mung bean skins, and then I drained them of their water and waited for them to be used

3.

4. Note that to control the amount of water, my approach is the first three times to add the water and rice beans flush, the last three times on the first three times to beat the rice paste as water, grinding good after the consistency of the rice paste is just right

5. beat the rice paste, you can be in a floating belt fall, oh, baking language

6. frying pan brush oil, point of medium-low heat

7. pan add the amount of rice paste, spread

7.

8. Spread the cakes evenly, in the middle of this, keep rotating the pan, so that all the rice paste is solidified

9. Roll up the spreading bean paste cakes into a tube