1, raw materials: 250 grams of mung bean flour. 250 grams of soft white sugar, 200 grams of sesame oil, 700 grams of bean paste, 50 grams of flour, dry roses, 30 grams of water. Method: 2, A, sugar into the pot, add 30 grams of water and stir, then add flour, mung bean flour and half sesame oil, so that the cake mix, dry and wet, moderate hardness, loose. Leave aside for half an hour so that the cake mix absorbs the sugar and the oil evenly. Then, sift the backup. b First, put a small amount of rose crumbs into a wooden mold, and then fill the mold powder to fill 1 \ \ 3 to the degree. Put the bean paste into pieces on top of the cake mix, up and down to fill the cake mix, press firmly, and finally sprinkle a layer of flour on the mold. Scrape with a wooden board, will be snapped in the steam cake blanks lined with cellophane. , along with the steamed cake blank plate into the steamer or steam cabinet, steam 20 minutes, until the cake texture but not sticky hair loose. Remove the green soybean cake, the remaining half of the sesame oil in the cake surface brush. Cost-effective: green yellow-green smooth, moist, soft, refreshing non-greasy. Owner, wish you success