Super healing color. Sweet mung bean fragrance.

200 grams of peeled mung beans, soaked for more than 4 hours, steamed for 30 minutes, 30 grams of butter, 20 grams of candy, pressed into mud, about this state, poured into a non-stick pan, stir-fried with low fire to dry the water, and stir-fried into a ball. The finished product is about 500g-600g, covered with plastic wrap, cooled and stored in the refrigerator for 1-2 weeks.

180g milk, 20g corn oil, stir until completely emulsified, 40g glutinous rice flour, 30g sticky rice flour, 30g refined rice flour and 20g candy, add all kinds of flour (except flour used for color matching), stir until there are no particles, sieve, cover with plastic wrap, prick a few holes with a toothpick, microwave high fire for 5 minutes, or boil water for 20 minutes, and then cool.

Take 200 grams of mung bean stuffing, add cranberry crumbs 10 g, knead into dough, divide into 10 parts, cover with plastic wrap for later use, divide the ice skin into two parts, add 2 grams of matcha powder to one part, knead into long strips, and divide into 10 parts, about 30 grams/part.

Soft, waxy, cold and cool, this piece is for you ~