Mung bean cake: Steam the mung beans in a container for 50 minutes, then smash the mung beans. Then melt the butter in a non-stick pan and mix it with mung bean puree, maltose and white sugar. When it is relatively dry, you can sift it once. Finally, put the mung bean puree into the mooncake mold.

Mung bean cake. First steam the mung beans in a container for 50 minutes, then break the mung beans. Then melt the butter in a non-stick pan and mix it with mung bean puree, maltose and white sugar. When it is relatively dry, you can sift it once. Finally, put the mung bean puree into the mooncake mold.

Ingredients: 300 grams of mung beans, 85 grams of white sugar, 90 grams of butter, and 75 grams of maltose.

Steps:

1. Place gauze in the steamer, lay the mung beans flat, or find a container with a relatively large surface area and steam it in the container. Leave it on medium-low heat for about 50 minutes and it'll be ready. Of course, you need to stir it halfway. You'd better taste it to see if it's done in the end.

2. Crush the steamed mung beans with a mud press or a spoon. If you have a wall breaker, it is best to put it in the wall breaker and add a little water to stir. , will be more delicate.

3. After making fine mung bean puree, prepare other ingredients.

4. Put butter in a non-stick pan and melt over low heat.

5. When the butter is fully absorbed by the mung bean puree, add maltose and white sugar.

6. After adding the sugar, it will become thin, continue to fry over low heat.

7. Once it reaches a relatively dry state, it’s fine. You can sift it once at this time and the taste will be very delicate.

8. Take about 40 grams of mung bean paste and press it into a ball.

9. Place it into the mooncake mold, compact it slightly with your hands, then place it on the mat and press it down.