1. First wash the mung beans several times, pour them into the electric pressure cooker, then add water 1.5 cm higher than the mung beans, and then cook.

2. After cooking, pour into a bowl, add 50 grams of white sugar, stir into mung bean puree, pour 50 grams of corn oil into the pot, and then add mung bean puree.

3. Fry until the water evaporates and the mung beans become dry. Put 300 grams of flour, 60 grams of corn oil, and 120 grams of water in a bowl. Knead into a ball to make a watery skin. Cover and cook for 20 minutes. .

4. Put 250 grams of flour and 120 grams of corn oil in a bowl, knead into a ball to make a puff pastry, roll out the water-oil dough into a skin, and wrap the puff pastry in the water-oil dough.

5. Then roll it into a skin, wrap it with mung bean buns, and press it into a round cake shape. Brush a layer of oil in the pan and start to bake the mung bean cake until both sides are golden brown. The mung bean cake is ready. It’s done.