1. Wash the mung beans and soak them for one night. You can't soak for a long time, or buds will grow out (if there are more, there will be buds at noon).

2. After one night, you can peel it the next morning. Rub, rub, rub, rub, rub with your hands, and the skin of mung beans will be removed. This process is very complicated, and it takes the greatest effort and the longest time. I haven't rubbed a few skins clean, so the mung bean cake I made has variegated colors. It can be improved: buy peeled mung beans directly next time, and there are many on the omnipotent Taobao.

3. The peeled mung beans are yellow and lovely. Put them in a pressure cooker and steam for ten minutes.

4. Crush the boiled mung beans with a spoon and press them into mud.

5. Pour salad oil (don't use oil with flavor such as peanut oil) into the pot, heat it, put the mung bean paste into the pot, change the fire to low heat, and stir well. If you put less oil, you will find that the mung bean paste is still dry, then add oil, and add sugar after stir-frying. If you don't like sweet food, put less sugar. Attention, be sure to keep the fire small. If the fire is big, the mung bean paste will be burnt. You can fry it for a while, it will smell better.

6. Cool the fried mung bean paste and add a spoonful of honey to increase the viscosity and umami. Mix well. At this time, the mung bean paste is yellow and dough-like, which can be shaped and will not come loose.

7. Rub the mung bean paste into a dumpling the size of a dollar coin. I like to eat red bean paste, so I added red bean paste to my stomach. You don't have to add it, the color will look better.

8. Put it into a mold and press it into the desired shape. I use a common wooden mold on Taobao, which looks very literary, but demoulding is very troublesome, so I have to knock hard. Moreover, the hole on the edge is the easiest to demould, and the middle hole takes a lot of effort. Prepare for improvement: it may be easier to change the extrusion die.

9. Summary: It is the first time to do it, and the peeling is not thorough, resulting in mottled color. It is not easy to demould the mold, and the shape is not very flat. However, the taste is absolutely great, absolutely great, and I don't want to buy the mung bean cake sold in the store after eating it. You will find, ah, that mung bean cake is so delicious!