1

Peeled mung beans are directly bought ready-made, which is very convenient, with a generation of 400g! Soak peeled mung beans in water for one night! In summer, you should change the water in the middle. After the mung beans are soaked, drain the water and put enough water in the steamer, because it takes more than an hour to steam! Put the soaked mung beans on a steamer (the steamer should be covered with cloth), boil water over high fire, and steam over low fire for about an hour and 20 minutes (steam the mung beans until they can be gently twisted into mud with a shovel, the specific time depends on the firepower).

2

Put the steamed mung beans into a big pot, add sugar and maltose and stir well. Twist the steamed mung beans into mud with a shovel or a big spoon. Be sure to twist them patiently. The more detailed the twist, the better.

three

Set a non-stick pan on fire, turn on a small fire and melt the butter completely.

four

Pour in the twisted mung bean paste and stir-fry slowly. At first, the mung bean paste will be a little wet. Stir-fry with a small fire until the mung bean paste becomes a ball and the surface does not touch your hands.

five

It is essential to let the super-good mung bean paste cool and sift it through a sieve. Only the screened mung bean paste will be fine enough, but it can only be called mung bean stuffing if it is sifted.

six

The screened mung bean paste is divided into 50 grams of balls and put into a moon cake mold for press molding.