Ingredients

Main Ingredients

Peeled Mung Beans

200g

Sugar

45g

Butter

30g

Accessories

Corn Starch

Moderate

Steps

1. Soak one day in advance; (remember to refrigerate, this day put outside green beans are easy to rancid)

2. Wash the soaked peeled green beans, pour them into a gauze-lined steamer drawer, then add water to the steamer pot, cover with a lid, and steam over high heat for 35 minutes, and then simmer for 5 minutes after the time is up;

3. Take out the steamed green beans, and add the sugar while it's still hot;

4. Use a wooden spatula to

5. Melt the butter in a non-stick frying pan over low heat;

6. When completely melted, add the mashed beans and stir-fry until the butter is completely absorbed and there is no excess water; (the whole process is stir-fried over medium-low heat)! (Dry and wet depends on personal preference, like wet a little less fried for a while, like dry a little more fried for a while)

7. Stir-fried mung bean puree divided into each 40g dose;

8. In the mold inside the sprinkling of some cooked glutinous rice flour or corn starch; (This is to prevent sticking)

9. And then the mung bean puree into the mold, with the hands of the flat;

10. and then lift the mold!

11. Do all in turn!

12. Afternoon tea to eat two pieces of mung bean cake, with a cup of Longjing tea, cozy.