400g peeled mung beans, 120g of butter, water, maltose, sugar

Making steps

1. First of all, soak the mung beans in cool water for half a day in advance, if you don't have to buy peeled mung beans, then you only have to trouble yourself a little bit to shell and process a little bit. The process of soaking should be constantly changing water, the green beans to thoroughly soak hair foam up. Soak up the mung beans to filter the water, in the steamer on a layer of gauze, the mung beans to evenly spread on the gauze.

2. Cover the pot with a lid, and when the fire boils, turn the fire into a medium-low fire, steam for an hour on it. The mung beans are poured into a small bowl, with a spoon to crush the mung beans into mud. If there is still a bad pressure, then you can use a wallbreaker to break into a puree.

3. After processing, prepare a frying pan, add the right amount of butter, melt over low heat and pour the mashed green beans into the pan. Keep stirring, so that the two are fully integrated with each other. When the mung bean puree is not so much water, then pour the sugar and maltose into the pot. Stop the heat until the mung bean puree is nicely divided into clumps.

3. When you're done, prepare a frying pan, add a good amount of butter and melt it over low heat, then pour the mung bean paste into the pan. Keep stirring, so that the two are fully integrated with each other. When the mung bean puree is not so much water, then pour the sugar and maltose into the pot. Until the mung bean puree can be well divided into clumps, you can stop heating.