1.

Boiled red beans, mashed and fried. I don't have any non-stick pans, but I fry them with an electric baking pan.

2.

Stir-fry until slightly dry, add appropriate amount of brown sugar and continue to stir-fry.

3.

Stir-fry until a piece of bean paste won't fall off with a shovel. There is no need to fry it too dry, because it will become drier after cooling.

4.

Put 50 grams of glutinous rice flour, 25 grams of corn starch, 25 grams of corn oil, 20 grams of sugar and 200 grams of milk into a large flat plate and stir evenly.

5.

Put it in a microwave oven, stir for 5 minutes, and take it out every 1 minute.

6.

After cooling, knead it evenly, and put the remaining 20 grams of glutinous rice flour into the microwave oven to take a bite.

7.

30 grams of ice skin and 35 grams of bean paste stuffing.

8.

After wrapping, sprinkle some cooked glutinous rice flour into the moon cake mold and press out the shape of the moon cake.

9.

The moon cake tastes better after refrigeration.