How to make mung bean cake at home is as follows:

Ingredients: 500g dried mung beans, 10g xylitol, 1 tablespoon salad oil.

1. Soak the mung beans and cook them into normal mung bean soup. Don’t use too much water, otherwise it will be troublesome when squeezing them dry. (This is cooked mung bean soup, but half of it has been beaten into bean paste)

2. Use a blender to make mung bean paste. If you want it to be more delicate, you can remove the skin of the mung beans. I made it for pregnant women and did not remove it. (This is the beaten bean paste)

3. Now it is time to squeeze out the bean paste. I chose cotton cloth and spread it in the basin.

4. This is a picture taken when squeezing water. This is a huge project. Usually two people do it, but today I am doing it alone.

5. This is squeezed bean paste. It would be better if it could be squeezed more dry.

6. This is a photo just after frying. I always use medium heat to fry.

7. My bean paste has a lot of water. It has been fried for about 40 minutes. At this time, add about 30 ml of salad oil and continue to stir-fry.

8. When the bean paste is stir-fried until it spreads out but can be formed into a ball by hand, turn off the heat and the mung bean cake powder is ready.

9. Add an appropriate amount of sugar. I used to grind rock sugar into powder and add it. This time I added xylitol. Add it three times. If you want it sweeter, add more. If you don't like it, add less. It's personal preference.

10. Use a mooncake mold to press the fried mung bean cake powder into shape. I pressed it at 35g each. I compacted the cake powder into the mooncake mold and then pressed it out of the mold.