The steps for making pure old-fashioned mung bean cake are as follows:

Operating materials: 250 grams of mung beans, 50 grams of sugar, 60 grams of pure milk, 20 grams of honey, 30 grams of butter, mold, water, Pots and utensils.

1. Pour 250 grams of mung beans into a bowl, pour in an appropriate amount of water to cover the mung beans, and soak for another hour. You can also soak mung beans overnight in advance, which can greatly reduce the time for cooking mung beans.

2. Wash the soaked mung beans and pour them into the pot, then pour five times the water of the mung beans, cover the mung beans, cook the mung beans until tender, and drain the water before serving.

3. Pour the boiled mung beans into the food processor, pour in 50 grams of white sugar. If you like sweetness, you can add a little more, and then pour in 60 grams of pure milk to make the mung bean cake. It has a milky flavor.

4. Close the lid and beat it into a fine mung bean paste. Beat it for a while, the finer it is, the better.

5. Pour the beaten mung bean puree into a non-stick pan, pour in 20 grams of honey and 30 grams of butter, then turn on medium-low heat and stir continuously with a shovel to mix the butter and mung bean puree. Fully integrated.

6. Keep stirring with a shovel while cooking. It will become thicker and thicker. After ten minutes, the water will be basically fried, and then continue to stir-fry.

7. Fry the mung bean puree until the water is completely dry, and stir-fry until it can form a ball. The whole process takes about 20 minutes.

8. Remove from the pot and pour into a bowl to cool slightly. You can use a shovel to pull it out to let it dissipate heat.

9. When your hands are not hot, you can take a small ball of mung bean puree and roll it into a round shape with your hands, about 45 grams each.

10. Then use a mold to press it into a cake shape. I used a mooncake mold to press it into a mold. You can also use other molds. Once everything is done, you can enjoy the food.