Mung bean 300g sugar 100g

Odorless salad oil 50g

Steps of self-made pure natural mung bean cake

1.? Soak it in water the night before, 12 hours or more, and the green skin will crack almost, but it should be prevented from sprouting in hot weather. If there are bean friends, it is recommended to soak it in the refrigerator.

2.? This is the most patient step. Rub it and try to remove the skin. Looking at mung bean kernels is very cute ~

3.? Steam the mung bean kernels in a water-proof way, either in a pressure cooker or a pot, and then crush them with a spoon or break them into mung bean paste with a cooking machine. (Actually, I haven't completely pressed it into mud, and sometimes I can see the green watercress. It doesn't matter ~)

4.? Pour the oil, mung bean paste and sugar into a non-stick pan and stir-fry slowly with low heat.

5.? Stir-fry until the mung bean paste is not sticky, which is very different from when it was first fried.

6.? The finished product, I didn't have a moon cake mold, so I used a biscuit mold instead, posing as a four-leaf clover ~

7.? The finished product tastes good after being refrigerated in the refrigerator.

8.? Because there is no additive in my own cooking, eat it as soon as possible ~

9.? This is the 25g moon cake mold that was defeated in the back ~ compare the size of the 5th battery on the side ~

10.? I cooked it for the second time, and the color of the mung bean cake made with fine watercress is much better ~

1 1.? With the mold, I feel that the face value has risen and it is much more beautiful ~

12.? Wrap it again ~

13.? ok