Main ingredients

All-purpose flour

200g

Sugar

40g

Water

120g

Accessories

Lard

80g

All-purpose flour

150g

Mung beans

200g

Steps

1. Make mung bean fillings: Soak mung beans overnight and clean them.

2. Add water into the rice cooker. The ratio of water to mung beans is one to one. If you like it granular, reduce the amount of water appropriately.

3. Mix the prepared mung bean paste with sugar while it is hot, stir well, and let cool for later use.

4. Then roll into 16 portions of 25 grams of mung bean balls and put them into a dish.

5. Reconcile the oily skin and let it rest for half an hour.

6. The pastry is also ready and allowed to rest for half an hour.

7. Relaxed oil skin and pastry.

8. Knead the dough and pastry into a ball, divide it into 16 small portions, and let the divided dough rest for 15 minutes.

9. Flatten the dough and wrap it in the pastry.

10. Wrapped pancakes.

11. With the mouth facing down, relax for 15 minutes.

12. Roll the relaxed dough into a shape of beef tongue.

13. Then roll it up from top to bottom.

14. Let the rolled dough rest for 15 minutes.

15. Take a piece of dough and flatten it.

16. Use a rolling pin to roll it into a long strip, and then roll it up from bottom to top.

17. Let the rolled dough rest for 15 minutes.

18. Roll the loose dough into a round shape, wrap it in the inner pocket, pinch and flatten it.

19. Wrapped mung bean cake.

20. Close the mouth downwards.

21. Press flat with your hands. (Do not use a rolling pin).

22. Arrange them in the baking pan one by one.

23. Preheat the oven to 190 degrees, heat the middle layer up and down for 20 minutes, then turn over for 10 minutes. (Adjust according to the temperature of your own oven)

24. Baked mung bean cake.