Preparation Ingredients:

Peeled mung beans 400g, sugar 80-100g, corn oil or butter 80-100g

Special Methods:

1, peeled mung beans washed, soaked in water overnight.

2, soaked green beans into a steamer basket, water, fire steam about 50 minutes until the green beans are cooked through.

The steamed green beans can be twisted into powder with a gentle pinch.

3. Pour the mung beans into a blender and puree them into a fine powder, the finer the powder the better.

If your blender has to be filled with water to blend, you can pour the corn oil in at this step.

For those who don't have a blender, you can use the press method to press the green beans through a sieve into a powder.

4. Prepare the corn oil and sugar.

You can also use butter, more flavorful, but I think the butter is a bit greasy, you can choose according to your own preferences.

Corn oil can not be too little, the more the mung bean cake taste the more moist, sugar put more of course, some sweet.

5, pour the oil into the pot.

6, pour into the powdered mung bean paste, and then pour in all the sugar at the same time.

Stir-fry together until the mung bean paste is dry and clumped together.

It's okay to make it a little drier than that, but I don't recommend making it too dry to choke on.

It's easy to form a ball when you pinch a little bit of dough with your hand, and it's not sticky at all.

7, according to the size of the mold to take some green beans rolled into a ball.

Put it into the mold and press out the pattern you like.

No mold pro, you can directly into a square.

The mung bean cake is finished!

The taste is delicate and sweet, the feeling of melt in the mouth, no worse than buying.