Made by hand.

How to make mung bean cake

1. Soak the mung beans for more than 12 hours, rub the mung beans by hand and peel them.

2. When preparing ingredients, special instructions need to be made here. Do not use strong-flavored salad oil. The flavor will be too strong and the taste of mung beans will be completely covered up by it. If there is no butter, replace it with an equal amount of salad oil.

3. Add a small amount of water to the mung beans, then steam them over water for about half an hour. Use a pressure cooker over low heat. After steaming, crush them with a spoon.

4. Pour oil into the pot and use low heat. After the butter melts, add the crushed mung bean paste and stir-fry over low heat.

5. After about five minutes, add fine sugar and maltose and continue to stir-fry until the sugar and mashed beans are completely combined and set aside.

6. The ratio of bean paste and mung bean paste is 1:2, 25g of mung bean cake, 8g of bean paste, and 17g of mung bean paste

7. Weigh the mung bean paste according to the portion.

8. Wrap the red bean paste into the mung bean paste and shape into a ball.

9. Then use the mold to press out the shape you like.