Peeled mung beans 200g tasteless salad oil 20g.

30g of butter and 50g of fine sugar.

20g maltose and 20g water (added when steaming mung beans).

Production steps of mung bean cake

1.？ Soak mung beans for more than 12 hours, and peel them by hand. This process is very hard, because there are always some stubborn ones that need to be peeled off by hand. I bought peeled mung beans directly, which are available on Taobao, so it's much easier.

2.？ Preparation materials need special explanation here. Do not use strong salad oil. I used olive oil for the first time. The taste is so strong that the taste of mung beans is completely covered up by it. Friends who don't have butter can change it to the same amount of salad oil.

3.？ Add a small amount of water to mung beans (about 20 grams, because mung beans have different qualities, so the water absorption is different when soaking, and how much water to add is for reference only), and then steam for about half an hour. I simmer in a pressure cooker, remember that it is steaming, not boiling. After steaming, crush them with a spoon.

4.？ Put oil in the pan and use a small fire. After the butter melts, add the crushed green bean paste and stir fry over low heat.

5.？ After about five minutes, add fine sugar and maltose and continue to stir fry. After the sugar and bean paste are completely mixed, remove them for use.

6.？ The ratio of red bean paste to green bean paste is 1: 2. I made 25g mung bean cake, 8g bean paste and mung bean paste 17g.

7.？ Green bean paste is also weighed by weight. If there is no kitchen scale, it is no problem to estimate it.

8.？ Wrap red bean paste in green bean paste and knead it into a circle.

9.？ Then use a die to press out the shape you like.