1. Soak it in water the night before. For more than 12 hours, the green skin will almost crack. However, you should prevent it from sprouting in hot weather. Some bean friends recommend soaking it in the refrigerator.

2. This is the most patient step. Rub it and find a way to remove the skin. The mung bean kernels look very cute~

3. Separate the mung bean kernels. The steaming method can be used to steam it in a pressure cooker or a pot. Steam it until it is cooked, then crush it with a spoon or use a food processor to make mung bean paste. (Actually, I haven’t completely crushed it into puree. Sometimes I can still see mung bean wedges. It’s okay~)

4. Pour the oil, mung bean puree, and sugar into a non-stick pan, and use a small Stir fry slowly over fire.

5. Fry the mung bean paste until it is no longer sticky. It is very different from when you first stir-fry it.

6. The finished product, I didn’t have a mooncake mold, so I used a biscuit mold instead, and made it look like a four-leaf clover~

7. The finished product tastes good after being refrigerated.

8. Since there are no additives in the homemade ones, eat them as soon as possible~

9. This is the 25g mooncake mold that was returned from the failure later~Put the AA battery on the side to compare the size~

10. The second time I made it, the color of the mung bean cake made with Douban was much better~

11. With the mold, I feel that the appearance has improved and it is much prettier. ~

12. Pack it again~